Sweet Marjoram Seeds

Sweet marjoram (Origanum majorana) is a tender Mediterranean herb celebrated for its warm, sweet and gently spicy aroma, milder and more delicate than its cousin oregano. The soft grey-green oval leaves carry their finest flavour and essential-oil content just before the tiny white to pale pink flowers open, making this herb a favourite for soups, roasts, marinades and fragrant herb blends. It is equally at home as a compact, aromatic edging plant in the garden.

Planting

In Egypt, sow in autumn — roughly late September through October in the Nile Delta — and grow through the mild winter. The seeds are tiny and need light to germinate, so scatter them thinly on the surface of moist compost without covering them. At around 20°C seedlings appear in about one to three weeks. Choose a full-sun spot with at least six hours of direct light and well-drained, neutral to alkaline soil; sandy loam is ideal, while waterlogged ground causes root rot. Space plants at least 20 cm apart.

Fertilizing

Marjoram is not a heavy feeder. Work well-rotted compost into the soil before planting and plants in the ground will generally need no extra feeding. Container plants benefit from a sprinkling of general-purpose granular feed in late spring or early summer after their first year.

Care

Keep the soil evenly moist while plants establish; once settled, marjoram is notably drought-tolerant and needs only occasional watering during dry spells. In hot weather, afternoon shade protects plants from excessive heat. Watch for aphids, spider mites and whiteflies, and for powdery mildew in humid conditions. Harvest leaves as needed and pinch off flower buds to prolong leaf production.