While marjoram has a sweet, delicate flavor, its use in ancient Greece was bittersweet. It was used to create wreathes for the heads of newlyweds because of its association with the goddess of love, Aphrodite, but it was also laid on graves to ensure sweet dreams for the dearly departed.
Marjoram is a close relative of oregano and a member of the mint family. This native of the Mediterranean region grows 1 to 2.5 feet tall and has many branching, square stems with small, fuzzy gray-green leaves. The buds are knot-like before they open and have lavender or pink flowers that bloom in early to late summer.
Marjoram is a tough keeper, often picky in the summer and winter months. With hard work, however, it is an herb well worth the effort.
Marjoram is not a fan of wet, hot climates which makes it a tough grower in the South, especially during the summer months. This makes a well-draining soil a must. When harvesting, be prudent- if you don’t harvest too much, you will be able to harvest the same plant for longer. Also, be sure to only strip leaves when the plant is dry to keep from injuring the stems.