Normally used as a groundcover, marjoram is an easy to grow herb that are popularly used as seasonings for cooking. Their small leaves take on a light gray-green color, and when flowering, the marjoram releases a pleasant fragrance in the surrounding area. This slow growing herb is best started from a young plant instead of from seed.

So you’ve decided to plant marjoram in your garden? According to our research on marjoram, you can plant anything nearby!

Provide each marjoram plant with 12 inches of space all around, and place them in an area that receives full sun. Throughout the growing season, marjoram will benefit from regular feedings with a continuous-release fertilizer. At full size, marjoram will reach one to two feet in height. When flower buds begin to appear, be sure to trim the branches back so that growth continues. In most zones, marjoram will not be able to survive the cold winters, but providing an ample layer of mulch around each herb’s stalk will give the plant the best chance to survive cold snaps.

To harvest, pick the marjoram leaves as needed. You can begin harvesting from the herb as soon as 4 to 6 weeks after planting. Similar to most herbs, try to limit each harvest to only 1/3 of the plants leaves, as to not stunt the plant’s growth. To dry marjoram leaves, snip off stems and tie them in a bundle, leaving them to hang upside-down in a dry area for 2-3 days. Marjoram leaves are unique when dried, as they retain almost their entire original flavor.