Marjoram Seeds 10g

Sweet marjoram (Origanum majorana) is the gentler cousin of oregano, carrying a warm, sweet aroma with a faint citrus note and soft grey-green oval leaves on slender stems. Its delicate flavour shines in soups, dressings, roasted vegetables and herb blends, and the tidy, fragrant clumps also make a charming edging plant.

Planting

In Egypt, sow in autumn — roughly late September through October across the Nile Delta — and grow through the mild winter, as Delta organic farms do. Marjoram is frost-tender, so avoid the peak summer heat. The seeds are tiny and need light to germinate: scatter them thinly on the surface of moist compost without covering them. They sprout in about one to three weeks at around 20C. Start seeds indoors and transplant once seedlings reach roughly 13–15 cm tall and frost danger has passed, spacing plants at least 20 cm apart in full sun, with afternoon shade where it is very hot.

Fertilizing

Marjoram is not a heavy feeder. Work well-rotted compost into well-drained, neutral to alkaline soil before planting and plants in the ground need no extra feeding. Container plants benefit from a sprinkling of general-purpose granular feed in late spring or early summer from the second year.

Care

Keep the soil evenly moist while plants establish, never waterlogged, since soggy ground causes root rot. Once settled, marjoram is notably drought-tolerant and needs little water beyond dry spells. Watch for aphids, spider mites and whiteflies, and for powdery mildew in humid conditions. Harvest leaves as needed — flavour and oil are richest just before the tiny white to pale pink flowers open; pinching off flower buds prolongs leaf production.