Eden Seeds
Sweet Marjoram Seeds
$3.90
Unit price perOriganum majorana
Sweet Marjoram is a highly aromatic culinary herb treasured for its delicate, sweet flavour and versatility in the kitchen. Closely related to oregano, it produces soft grey-green leaves and clusters of tiny white to pale pink flowers that attract bees and other beneficial insects. While technically a perennial in warm climates, it is often grown as an annual in cooler regions.
For centuries, Sweet Marjoram has been an important herb in Mediterranean and Middle Eastern cooking, particularly in Greek cuisine. Its flavour is milder and sweeter than oregano, making it ideal for soups, salads, dressings, herb vinegars, tomato dishes, roasted vegetables and lamb recipes. The leaves can be used fresh or dried, retaining much of their fragrance after harvest.
Historically, Sweet Marjoram was associated with youth, beauty and happiness, and was often planted near homes and included in traditional celebrations. Beyond its culinary uses, it has a long history in herbal traditions where it was valued for its warming and aromatic qualities.
Easy to grow and highly productive, Sweet Marjoram is well suited to herb gardens, pots and edible landscapes, providing a continual harvest of fragrant leaves throughout the growing season.
Approximately 9,700 seeds per gram
Approximately 300 seeds per packet
When to Plant (Australia)
Tropics: April to August
Subtropics: March to September
Mild climates: August to April
Cold climates: September to January
Planting / Sowing
Sow seed on the surface of moist seed-raising mix and lightly press into place. Cover only very lightly, as light assists germination. Keep moist until seedlings emerge. Transplant into a sunny, well-drained position, spacing plants 25–30 cm apart. Regular harvesting encourages compact, bushy growth and a continual supply of fresh leaves.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Sweet Marjoram Seeds
$3.90
Unit price per
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Origanum majorana
Sweet Marjoram is a highly aromatic culinary herb treasured for its delicate, sweet flavour and versatility in the kitchen. Closely related to oregano, it produces soft grey-green leaves and clusters of tiny white to pale pink flowers that attract bees and other beneficial insects. While technically a perennial in warm climates, it is often grown as an annual in cooler regions.
For centuries, Sweet Marjoram has been an important herb in Mediterranean and Middle Eastern cooking, particularly in Greek cuisine. Its flavour is milder and sweeter than oregano, making it ideal for soups, salads, dressings, herb vinegars, tomato dishes, roasted vegetables and lamb recipes. The leaves can be used fresh or dried, retaining much of their fragrance after harvest.
Historically, Sweet Marjoram was associated with youth, beauty and happiness, and was often planted near homes and included in traditional celebrations. Beyond its culinary uses, it has a long history in herbal traditions where it was valued for its warming and aromatic qualities.
Easy to grow and highly productive, Sweet Marjoram is well suited to herb gardens, pots and edible landscapes, providing a continual harvest of fragrant leaves throughout the growing season.
Approximately 9,700 seeds per gram
Approximately 300 seeds per packet
When to Plant (Australia)
Tropics: April to August
Subtropics: March to September
Mild climates: August to April
Cold climates: September to January
Planting / Sowing
Sow seed on the surface of moist seed-raising mix and lightly press into place. Cover only very lightly, as light assists germination. Keep moist until seedlings emerge. Transplant into a sunny, well-drained position, spacing plants 25–30 cm apart. Regular harvesting encourages compact, bushy growth and a continual supply of fresh leaves.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
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