Marjoram is a cold sensitive perennial herb with woody stems. It blooms from June through August and is propagated by root division in the Fall. The whole plant has a strong, fragrant balsamic odor and a warm, pine taste with hints of citrus. Large quantities are still gather and hung in cottages for making Marjoram tea.
Marjoram is used extensively in the modern kitchen and the fresh leaves are perfect on a salad. This aromatic herb was once used to make "swete washing water" that our forefathers used to scour their furniture. The juice of this plant were also widely used as a perfume before the introduction of modern perfumes.
It appears that I will not be growing Marjoram as is grows in zones 7 through 9. However, I am looking into sources for purchasing the ingredients that I cannot grow locally. I found a company called Monterey Bay Spice Company that seems very reasonable in price.
Harvesting, Drying and Storing
The leaves are are harvest and used fresh or dried. Traditionally, the tops of the plant are cut just as it begins to flower and laid out in the shade to dry slowly. The leaves may be harvested and dried in a dehydrator. Store in an air tight container in a cool dark place for maximum shelf life.
