Sweet Marjoram is an edible, herbaceous perennial sub-shrub in the mint family native to Turkey and the countries surrounding the Mediterranean. It is relatively small, reaching 2 feet high and wide at maturity. The aromatic leaves are edible with their best flavor before the small white flowers bloom in summer. Marjorum leaves are a popular seasoning for soups, sauces, salads, stuffings, stews, roasts, vegetables and meats. The genus name derives from the Greek words oros meaning "mountain" and gamos meaning "beauty" in reference to the physical appearance of this plant. Plant Sweet Marjoram in average, dry to medium moisture, well-drained soil in the full sun. It prefers sandy loam and requires good drainage to thrive. It has excellent drought and heat tolerance once established, making it a good choice for hot southern summers. To plant from seed, start seeds indoors about 6 to 8 weeks prior to the last spring frost date. Seed can also be sown directly outdoors about two weeks prior to last spring frost date. Container plants may be brought indoors in fall before frost, but they usually do not overwinter well. Sweet Marjoram is a tender perennial and may not survive a winter north of USDA zone 9 where it is typically grown as an annual. Cut back stems before flowers appear to encourage bushy growth. Under ideal conditions, the plant can spread. Sweet Marjoram can be toxic for pets. Insects, Diseases, and Other Plant Problems: No serious insect or disease problems, but the plant will rot in poorly-drained, saturated soils. More information on Origanum .
Curated pairwise relationships between this plant and others in the library — who feeds
whom, who competes, who confuses the pests. Green reads as a good pairing, red as one to avoid.
No curated interactions recorded for this species yet.
Also noted by NC State
Related species the NC State Plant Toolbox flags for this plant — look-alikes to tell
apart, and plants that play a similar role in a planting. Ones we carry in the library are linked.
Full sun (6 or more hours of direct sunlight a day)
Soil texture
Loam (Silt); Sand; Shallow Rocky
Soil pH
Alkaline (>8.0); Neutral (6.0-8.0)
Soil drainage
Good Drainage | Occasionally Dry
Available space
12 inches-3 feet
NC region
Coastal; Mountains; Piedmont
Mature size
Height: 1 ft. 0 in. - 2 ft. 0 in. | Width: 1 ft. 0 in. - 2 ft. 0 in.
Growth rate
Medium
Maintenance
Low
Canopy layer
4 - Herbaceous (1-3 ft)
Form & Appearance
Habit / form
Dense; Mounding; Multi-stemmed; Spreading
Leaf color
Gray/Silver; Green
Leaf type
Simple
Leaf arrangement
Opposite
Leaf shape
Ovate
Leaf margin
Entire
Leaf value
Edible; Fragrant; Good Dried
Leaf size
1-3 inches long
Hairs present
Yes
Leaf detail
Ovate, opposite, hairy, highly fragrant 1 1/4 inch long leaves typically grow in an upright mound 1 to 2 feet tall. Leaf flavor is milder with a more delicate flavor than those of perennial oregano (Origanum vulgare).
Flower color
Pink; White
Flower value
Edible; Fragrant
Flower form
Spike
Flower shape
Lipped; Tubular
Flower size
< 1 inch
Flower detail
Tiny white or pale pink two-lipped tubular flowers with bracts at the base appear on spikes in late summer July through August.
Bloom time
Summer
Stem color
Green; Red/Burgundy
Stem detail
Hairy square stems with burgundy streaks, branching, reddish, and densely clad with leaves.
Wildlife & Ecology
Native status
Unknown
Origin
Cyprus and Turkey
Distribution
Spain, Italy, Algeria, Greece and other Mediterranean countries; Britain and India.
Wildlife value
Provides late-season nectar for bees.
Attracts
Bees
Food & Medicine
Edible parts
Leaves; Flowers
Edibility
Leaves and flowers in tea, flavoring. Sweet spicy flavor. Used for soups, stews, dressings and sauce. Harvest leaves before flowers bloom and use fresh or dried.
Uses (ethnobotany)
It is widely cultivated as an annual culinary herb. Plant tops can be used to make a yellow dye.
Landscape Use
Landscape location
Container; Hanging Baskets; Patio; Pool/Hardscape; Rock Wall; Slope/Bank; Small Space