General: Dense mound of small dark green leaves with mild fragrance. Leaves are used fresh or dried and go well with beef and poultry and in soups. Sweet marjoram is easy to grow in a well-drained soil and plenty of sunlight.

Culinary Uses: Keeps best when dried, either hanging upside down in a well-ventilated location or placing leaves in a dehydrator or oven set to a low temperature. This herb can be added dried or fresh to many dishes. The flavor is similar to oregano and is commonly used in Italian dishes. It's taste is sweet and delicate and is sometimes described as piney or citrusy. Marjoram can be used in spaghetti sauce and all types of savory dishes. A main component in Herbes de Provence.

Medicinal Uses: This herb contains high levels of antioxidants as well as trace amounts of vitamins A, C, calcium, and iron. Historically, marjoram has been used for many ailments regarding the stomach. For example, reducing gas, acting as a laxative, relieving nausea, and improving overall stomach health.

Ornamental Uses: This herb is one of low spreading growth habit. Leaves are gray-green and velvety to the touch. Marjoram is a member of the oregano family but with a sweeter and more mild flavor.