Origanum majorana

The perennial marjoram (Origanum) is a hardy aromatic plant that is part of the traditional Herbes de Provence. It is a classic of Mediterranean cuisine, especially Italian cuisine, and is irreplaceable for flavouring pizzas. Sow indoors from April to June and harvest as needed from July to September.

Native to western and southern Europe, where it is found in the wild, Origanum majorana is a perennial plant belonging to the Lamiaceae family. It forms a fragrant clump about 50cm (20in) tall and wide. Its deciduous foliage is composed of round to ovate, dark green leaves. From June to September, Origanum blooms with pretty pink flowers that can vary in colour. It is hardy down to about -17°C (1.4°F).

Origanum is a resilient and easy-to-grow herb. It thrives in sunny locations and prefers poor, light, even rocky, and well-drained soils. It is not afraid of limestone. If your soil is rather damp and clayey, we recommend growing it in a pot or on a small mound where it will thrive.

It is worth noting that Origanum is also known as Wild Marjoram or Red Tea, which often leads to confusion with its cousin, Garden Marjoram or Sweet Marjoram (Origanum majorana), which is less hardy and has a different scent.

Harvest: Origanum is harvested from July to September by cutting off branches with scissors.

Preservation: Origanum is traditionally preserved by drying. This is a simple and quick process that you can replace with freezing if you find it more convenient.

The gardener's tip: In the garden, don't hesitate to mix different types of plants by placing some herbs like Origanum in the middle of your perennial borders or even in rock gardens. It looks very beautiful, and the sometimes strong scents of aromatic plants often have the ability to repel insects that may attack more delicate plants, such as certain roses.