(Origanum marjorana)
Common in Italian and Middle Eastern cuisine, Marjoram is the milder, sweeter cousin of oregano and is native to the Mediterranean, North Africa, and western Asia. It has fuzzy green leaves that taste similar to thyme, but sweeter and with a strong scent.
Uses
In the garden, Marjoram can be used as a handy groundcover to suppress weeds. It can also be used in rockeries or in pots. The golden form can add a splash of colour to the front of a hot coloured cottage border.
In the kitchen, Marjoram can be used in bouquet garni to put into stews and sprinkled fresh onto vegetables. Dried marjoram can be used in salad dressings, meat dishes and in tomato –based dishes like pizza. It is used in spice blends such as French herbes de provence and Middle Eastern za’atar. Marjoram can also be used in teas and infusions.
How to grow
Marjoram is considered an annual in frosty places. Plant out in late spring into a warm, sunny site that is well drained.