Marjoram leaf is used fresh, as whole or chopped, and dried whole or broken, and ground. The flowering tops and seeds, which are not as strong as the leaves, are also used as flavorings. Sweet marjoram is a small and oval-shaped leaf. It is light green with a greyish tint.
Marjoram is fresh, spicy, bitter, and slightly pungent with camphorlike notes. It has the fragrant herbaceous and delicate, sweet aroma of thyme and sweet basil. Pot marjoram is bitter and less sweet. Established plants require little care, other than occasional watering.
Since marjoram is tolerant of drought, it makes an exceptional plant for beginner herb growers. If you happen to forget to water it, that's ok.
Tips for keeping your Marjoram happy
When harvesting marjoram, pick the shoots just before flowers begin to open. This results in the best flavor, as fully opened blooms produce a bitter taste. Bundle marjoram cuttings and hang them upside down in a dark, dry, well-ventilated area.< Back to the herb guide