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Origanum majorana
Origanum majorana

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Zones 8-24, 29-31
Full Sun
Regular WaterMinimal Water
Moderate, Minimal

Origanum majorana

Sweet Marjoram, Knotted Marjoram
Lamiaceae (Labiatae)
Annuals, Herbs, Perennials


Mint relatives with tight clusters of small flowers. Each blossom has a collar of bracts—large, colorful, and quite decorative in some species—that can overlap to give the inflorescence the look of a small pinecone. Blossoms are especially attractive to bees and butterflies. Many species have aromatic foliage, and the leaves of several have culinary use. Some are good as groundcovers, as trailers to cascade over rocks or retaining walls, or in hanging baskets. Those with conspicuous bracts are attractive dried and used in wreaths and arrangements; cut and hang just as the first flowers open.

Not fussy about soil type but need good drainage. In milder climates, many species can become woody with age, but wood of previous seasons is seldom as productive as new growth from the base. For best results, cut the previous year’s stems to the ground in winter or early spring. Propagate by division or from cuttings taken before flower buds form. The various species hybridize freely, and seedlings may not resemble the parents. Colored leaf varieties need a half day of direct sun for best color but can burn in afternoon sun in hot-summer areas.

Origanum majorana

Native to the Mediterranean and Turkey. Grows to 1–2 ft. tall and wide. Oval gray-green leaves to 3/4 in. long. Inconspicuous white flowers emerge from clusters of knotlike heads at top of plant. Keep blossoms cut off and plant trimmed to encourage fresh growth. Fresh or dried leaves are used for seasoning meats, scrambled eggs, salads, vinegars, casseroles,  and tomato dishes.

In cold-winter areas, this is often grown as a summer annual, and in pots on sunny windowsills indoors.

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