Wild Marjoram is a perennial herb growing to about 60cm. The buds at the top of the stem open to show lilac, pink or occasionally white thyme like flowers. The leaves are long, oval and usually slightly toothed and are sweetly scented. Wild marjoram is also known as oregano, though this name also refers to a cross between sweet marjoram (Origanum majorana) and wild marjoram (O. vulgare). Cultivars of both are widely used culinary herbs. This herb is native to the region stretching from southern Europe to China.
It is important in Greek and Italian cookery.
It’s mainly used dried, which brings out a stronger flavor.
It’s best known as a pizza herb but can be used dried or fresh in tomato and lamb dishes, salads, grilled meats, stews and soups.
Add it to savory stuffing, meatballs or roasted vegetables.
Growing Wild Marjoram
Sow seeds in flats 8-10 weeks before the last frost.
Sprinkle seeds on top of the growing medium and gently press them into the soil. Do not cover, as the seeds require light to germinate.
Keep evenly moist until germination.
Germination takes 7-14 days at 18–21°C.
Transplant to individual containers when seedlings have at least 4 true leaves.
Transplant outside after the last frost date, spacing plants 12″ apart in rows 18″ apart.
To make plants bushier, pinch back lush new grow.
Information is for educational and informational purposes only and may not be construed as medical advice. The information is not intended to replace medical advice or treatment offered by healthcare professionals.