Growing Herbs

A tender perennial, sweet marjoram is sometimes grown as an annual or indoors in containers in harsh winter climates. It has semi-woody stems that branch upwards from the base to about  30-60cm. The leaves are small and oval light green on the top and a gray-green color on the underside. Small whitish flowers grow from knot-like clusters of tiny leaves growing close together at the tips of the stems. These "knots" have four sides and appear singly or in groups of 2 or more.

Marjoram is a Mediterranean herb and may not have reached Great Britain until the 10th or 11th century where it was highly valued for the pleasing aroma of its leaves. There are several stories and folk customs surrounding it. The goddess Venus was supposed to have created marjoram and been the first to grow it; the sweet smell and flavor of its leaves are said to have come from her touch. It was believed by the Greeks that marjoram growing on a tomb or grave was a sign that the deceased's soul was contented. Wreaths made from the stems of marjoram were placed on the heads of a bridal couple in ancient Greece and Rome. Marjoram was also one of the fragrant strewing herbs placed on floors to sweeten the air as it was walked on. The dried leaves were used in sweet bags placed among linens, and a tea was made from them that was taken to relieve colds and congestion.

Marjoram should be grown in full sun and a moist, slightly alkaline soil. Sow seeds early in the spring. You also can propagate marjoram from stem cuttings or root divisions. To prevent the stems from growing too woody, keep the blossoms cut off and the plant trimmed. It makes an attractive container plant and can easily be raised indoors if given enough sun.
Marjoram leaves are a popular seasoning in a number of foods. Add fresh or dried leaves to meats, salads, vinegars, and casseroles. They also can be used to make teas and jellies.

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