Marjorams are generally used fresh, unlike their close relation oregano, whose leaves are more likely to be dried and stored. Most marjorams also have a more delicate flavour.
Leaves and flowering sprigs are popular in Greek and Italian meat dishes, soups, stuffings, tomato sauces and pasta, where they are best used towards the end of the cooking process. Leaves are used to flavour oil and vinegar.
Origanum onites is a small, mound-forming, semi-evergreen subshrub, to 60cm tall, with bright green, aromatic leaves. Produces small, white flowers in dense whorls in late summer.
Water pots regularly, but avoid overwatering or the roots may rot.
Keep plants compact by trimming growth after flowers fade in summer, then give them a boost by applying a liquid fertiliser.
Plants do not like to be too wet in winter, so place pots in a sheltered spot and raise onto pot feet to allow excess water to drain away.
For a winter supply of leaves, lift plants in autumn, pot them up and place them in a well lit spot under cover.
Cut back dead stems to the base.
Just mind the following:
- Origanum heracleoticum (also winter marjoram). This is a popular plant in Italy
- Origanum vulgare (also wild marjoram or common oregano). This has quite large leaves. It also has a strong flavor of oregano. This is by far the most popular oregano species in Europe.
- Origanum onites (also pot marjoram). This plant has small leaves. It is also not as sweet as Origanum vulgare. This pairs so well with onion and garlic.