Origanum majorana

Marjoram is a classic Mediterranean herb that brings both sweetness and subtle spice to the herb garden. Often mistaken for its cousin oregano, marjoram has a softer, more refined flavour with warm pine and citrus undertones. Native to the Mediterranean basin, this tender perennial grows happily as an annual in most South African gardens and is prized for both its culinary and traditional healing uses.

Its velvet-green, oval leaves and tiny white to pale pink flowers are entirely edible and lend themselves beautifully to stews, sauces, salad dressings, grilled meats, pizzas, and egg dishes. Marjoram has long been used to ease digestive discomfort, relieve bloating, calm mild anxiety, and soothe minor throat and respiratory irritation. Its aromatic oils also act as a gentle antimicrobial.

Sow seeds in seed trays or directly into the garden in early spring, pressing them lightly into the surface without covering too deeply. Seeds germinate in 10 to 14 days when kept moist and warm, ideally between 18 and 24 °C. Marjoram loves sunshine and prefers well-drained, sandy or rocky soil. Allow around 20 cm spacing between plants for good airflow and strong bushy growth.

Harvest leaves regularly to encourage fresh new growth, and pinch back flower stems to prolong leaf production. In warmer parts of the country, plants may survive mild winters. In colder areas, treat marjoram as an annual or grow it in pots that can be moved under cover during frost.

Standard packet contains approx. 200 seeds
Petite packet contains approx. 70 seeds