Sweet
Lamiaceae
Marjoram
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Sweet marjoram (Origanum majorana) is native to the Mediterranean and has been cultivated for thousands of years. Ancient Greeks and Romans associated it with happiness — it was woven into wedding garlands. In the Middle Ages, it was used to flavor beer before hops became standard.
Sweet marjoram is the milder, sweeter cousin of oregano (they are often confused). It is less hardy than oregano and usually grown as an annual in the PNW. But the flavor is worth the replanting — floral, delicate, essential for proper Italian and Greek cooking. Plant in a warm, well-drained spot. Pot up a plant in fall and bring indoors for winter harvest.
Start indoors 6-8 weeks before transplanting — marjoram seed is tiny; sow on surface and press in, do not cover. Transplant after last frost (mid-May on Bainbridge) to full sun. Space 8-12" apart (4 per sq ft). Marjoram is a tender perennial (hardy to about 20°F) and is grown as an annual in most of the PNW, though it may overwinter in mild Bainbridge winters with protection. Well-drained soil is essential — marjoram rots in wet winter soil. Harvest by cutting stems before flowering for best flavor. Dry by hanging small bunches in a warm, airy spot.