Sweet marjoram (often called just marjoram) is also known as knotted marjoram. The correct latin name is Origanum majorana, but it is sometimes labeled Majorana hortensis or Origanum majoranoides. It is a half-hardy perennial. It’s closely related to oregano and pot marjoram.

Marjoram will grow in any well-drained alkaline to neutral soil in full sun or semi-shade, and can reach a height of 60cm (2′) and a spread of 45cm (18″). It’s generally grown from seed sown under cover in early Spring and planted out after all risk of frost has passed, and is well worth the effort, as it flowers all the way from June to September. Cut leaves as required for use fresh or dried, or harvest whole plants just before flowering.

Although the leaves are often used in cooking, medicinally Marjoram should not be used by pregnant women.

A standard infusion made with 30g (1 ounce) of dried herb or three handfuls of fresh to 500ml (2 US cups, 16 fl oz) of boiling water and left to stand for 10 minutes to 4 hours, is the remedy to use for gastritis. It can also be watered down half and half to treat childhood colic.

To make a liniment for rheumatic pain, gout, varicose veins and general stiffness, make an oil maceration by covering a quantity of the fresh herb in olive oil and stand in the sun for 2-3 weeks, giving it a shake every day or so. Strain off the oil and store in a cool dark place.

As I have said many times before, herbs used for medicinal purposes must be grown organically to avoid their properties being diluted or negated by foreign chemicals. To find out more about growing organic Sweet Marjoram visit the Gardenzone.

The essential oil is used for many purposes, including headache, arthritis and menstrual disorders. It is not sutable for use by pregnant women. For more information on the use of essential oils, visit Guide to Aromatherapy.

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