How to grow marjoram

Marjorams are easy to grow, sun-loving Mediterranean herbs. They're closely related to oregano and the two groups are easily confused. There is a lot of overlap between them and the distinction is often not clear. In culinary terms, the main difference is flavour – marjoram’s leaves are usually milder and sweeter, while oregano is spicier and more pungent. They're all types of Origanum and form low bushy mounds of aromatic foliage and rounded heads of small pink or white flowers in summer, up to 50cm (20in) tall. The flowers are very popular with bees and butterflies.

Marjoram - origanum vulgare compactum

There are several types of marjoram to choose from – different species and varieties with variations in flavour, plant size, leaf colour, flower colour and tolerance for cold. In general they need protection from wet cold winters.

You can explore a wide range of herbs, including marjoram, in all the RHS gardens, so do visit them for more herbal inspiration and growing tips. 

For advice on choosing and growing all kinds of herbs, see our related guides below. 

Sweet marjoram and pot marjoram can be grown from seed indoors, but they more often bought as young plants. When grown from seed, you can produce lots of plants, but the seedlings need careful attention and plants take longer to reach harvesting size. Ready-grown plants are widely available, settle in quickly and you can start harvesting lightly almost straight away.

Seed-raised and newly bought marjoram plants can be planted outdoors in late spring or summer, after the last frost. They need a warm, sunny, sheltered spot, either in well-drained soil or in a container. If you have poorly draining soil, plant in a raised bed or container, where drainage will be better. In poorly draining conditions the roots are liable to rot.

If planting in a container, it should be at least 15cm (6in) wide for one young plant. Fill it with a free-draining mix of peat free soil-based compost and coarse grit or perlite (up to 25 percent by volume). You can also plant several young marjorams, or a mix of Mediterranean herbs, in a larger container at least 30cm (1ft) wide.  

Marjoram forms a spreading clump, so should be positioned 20–30cm (8–12in) from neighbouring plants. For full planting instructions, see our handy guides. 

Marjoram is very easy to look after – simply harvest sprigs of young leaves regularly to encourage bushy new growth and cut back the flower stems once they’re past their best.  

Pick sprigs regularly from the shoot tips to encourage bushier growth and lots of fresh new leaves. Remove the faded flower stems at the base. 

Harvest marjoram leaves as required in late spring and summer – simply snip off a few shoots, then strip off the leaves. The flavour is best before the flowers open. 

To keep marjoram plants productive over winter, move potted plants indoors in autumn, onto a warm, sunny windowsill.  

Marjoram leaves are usually used fresh but can also be dried or frozen in ice-cube trays. The flowers are also edible and can be scattered in salads to add extra colour. See our guide to edible flowers. 

To dry marjoram leaves, hang up leafy sprigs in a dark, well-ventilated place for a few weeks. When fully dried, strip off the leaves and store in an air-tight jar. 

Marjoram is generally healthy and productive when grown in a warm, sunny location. Some species, such as sweet or knotted marjoram, should be kept out of freezing temperatures over winter. Even hardy species require well-drained soil/compost to survive British winters outdoors, to avoid their roots rotting in cold, damp conditions.