Marjoram

Marjoram

• Growing Temp 60°F – 75°F

• Days to Maturity 70-90 days

Ease of Cultivation and Culinary Use: Marjoram is a perennial herb known for its sweet, aromatic flavor, making it a favorite in Mediterranean cuisine. It is relatively easy to grow, thriving in warm weather and well-drained soil. Ideal for beginner gardeners, Marjoram can be used fresh or dried in a variety of dishes, including sauces, soups, and meat dishes, adding a delightful herbal note to your meals.

Direct Sowing: For direct sowing, plant Marjoram seeds outdoors after the last frost in light, well-drained soil. Sow the seeds about ¼ inch deep and space them 12-18 inches apart. Germination usually occurs within 7–14 days. Keep the soil consistently moist but not overly saturated, and ensure the plants receive plenty of sunlight for optimal growth.

Early Sowing for Seedlings: To start early, sow Marjoram seeds indoors 6–8 weeks before the last expected frost. Use seedling trays filled with quality potting mix, lightly covering the seeds with soil. Maintain a temperature around 70°F for best germination. Once the seedlings have a few sets of true leaves and the danger of frost has passed, transplant them outdoors, spacing them appropriately to allow for healthy growth.

Harvesting: To determine when Marjoram is ready for harvest, look for healthy plants with dense foliage, typically within 70-90 days. You can start harvesting when the leaves are fully formed, snipping off sprigs as needed. The best time to harvest is in the morning after the dew has dried, ensuring maximum flavor. Regularly harvesting the leaves will encourage new growth and extend the harvesting season.