Pot marjoram, Origanum onites, is also known as rhigani and Cretan oregano. It is closely related to the true oregano and sweet marjoram.

Pot marjoram is a hardy perennial which will grow almost anywhere except in full shade or where it can be blasted by winds from the sea. It reaches a height and spread of about 60cm (2′).

Sow under cover in early Spring, prick out into individual pots and grow on. Plant out in early Summer into well drained soil. Can also be propagated by division. Cut back to the ground when it starts to get woody and it should regrow. Cut leaves as required for use fresh, dried or for distillation. Harvest whole plants just before flowering.

The leaves can be used to make tea, or as flavoring in similar ways to oregano, sweet marjoram or thyme, and also in salads and sandwiches.

As it is very similar to sweet marjoram, it is best avoided for use as a remedy by pregnant women.

Medicinally, a standard infusion made from 30g (1 ounce) dried or 3 handfuls of fresh leaves and flowers to 500ml (2 US cups, 16 fl oz) water of boiling water and allowed to stand between 10 minutes and 4 hours can be used to treat coughs, headache and indigestion, as a mouthwash for disorders of the mouth and gums, and as a general tonic. Externally, the same wash can be used to treat skin infections. It can also be used as a disinfectant.

As with all herbs used as remedies, pot marjoram should be grown the organic way, to avoid the essential components becoming corrupted by foreign chemicals. To find out more about growing organic pot marjoram visit the Gardenzone.

Pot marjoram is not used in aromatherapy. If you do find essential oil labeled “marjoram” it is probably sweet marjoram or possibly Spanish marjoram (more closely related to thyme than marjoram).