The usual type in the
herb garden is sweet marjoram, a bushy plant grown
as a half-hardy annual. Seeds are sown under glass
in March and planted out in a sunny spot at the
end of May, setting the plants about 9in (23cm)
apart. Gather leaves as required – for drying,
pick foliage before the flowers open. In autumn
lift plants and pot up to provide an indoor supply
of leaves for winter use.
Pot marjoram is much easier to grow – all
you have to do is buy a pot-grown specimen in
spring and plant in the garden where it will grow
as readily as mint. This dwarf shrub is a perennial,
although the leaves may fall in winter. Cut back
dead stems – new growth will appear in spring.
Pot marjoram can be grown as an indoor pot plant
– hence its name.
The prime use of chopped marjoram is for sprinkling
over meat or poultry before roasting. It can also
be sprinkled on soups before serving, and both
fresh and dried marjoram are widely used in stuffings
and rissoles. Try fresh leaves in omelettes and