Marjoram, a perennial herb in the mint family, is native to the Mediterranean region and Western Asia and is now cultivated worldwide. It is a small, aromatic shrub with square stems and opposite, oval to rounded, grey-green leaves. The plant produces clusters of small, pale pink to white flowers in the summer. Marjoram prefers well-drained soil and a sunny position and is drought tolerant. It can be grown in containers or in open borders. It is generally grown as an annual in colder climates due to its sensitivity to frost. Marjoram can be propagated by seeds, cuttings, or division of the plant. Its leaves are used in culinary dishes, medicinally for calming properties, and in essential oil for perfumes, soaps, and cosmetics. The plant’s attractive foliage and flowers make it a good choice for herb gardens, borders, and rock gardens. Care and maintenance include regular watering, pruning after flowering, pinching off stem tips and attention to moderate feeding with organic matter. In colder climates, it is best to protect it from frost or bring it indoors for winter.

Sweet Marjoram seeds can be sown indoors from March or outdoors from May. Sprinkle the tiny seeds thinly on top of compost and dust with fine soil but do not completely bury. Water with care.  Prick out when large enough and harden off before planting out. Sunny non-acidic and well drained conditions are needed. Can be pot grown indoors all-year round. Leaves can be used fresh or dried for storing.