Sweet marjoram could be described as a mild oregano. Bushy and lush, you will want to harvest snips throughout the growing season and trim it all at the end of the growing season to dry for later use. In Germany, it’s a popular seasoning for sausage. In the northern US, it is popular for turkey stuffing. In France, Italy, and Portugal it is used to flavor soups, lamb, veal, stews, and assorted vegetables.
A fast growing but tender perennial, it is grown as an annual in most parts of the country. It is perennial in zones 9 and 10.
- TypePerennial in zones 9 and 10
- Planting time Spring
- Features Small, savory leaves
- Light Full sun
- Soil Light, well drained. pH 6.5 to 6.9
- Spacing 12 inches
- Plant size 12 to 24 inches tall, 12 to 18 inches wide
- Garden use Herb garden, containers
- Culinary use Green beans, turkey stuffing, soups, stews
Some Bonnie Plants varieties may not be available in your local area, due to different variables in certain regions. Also, if any variety is a limited, regional variety it will be noted on the pertinent variety page.
- Calories: 5
- Carbohydrates: 1g
- Dietary fiber: 1g
- Sugars: 0g
- Protein: 0g
- Vitamin A: 3% DV
- Vitamin C: 1%
- Vitamin K: 13%
- Vitamin B6: 1%
- Folate: 1%
- Potassium: 1%
- Manganese: 5%
Sweet marjoram, a member of the mint family, boasts pale green leaves and a mild, sweet flavor similar to the oregano plant. Loaded with Vitamin K, marjoram helps diminish the risk of blood clots and reduce blood pressure and blood cholesterol levels. Marjoram is also a good source of manganese, which helps strengthen bones, collagen, and connective tissue. In the form of an herbal tea, sweet marjoram leaves may also stimulate the immune system. Chefs who season their dishes with sweet marjoram add the herb toward the end of the cooking process so the seasoning’s mild flavor isn’t diluted.
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