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Marjoram Sweet


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Sweeter, milder relative of oregano, a classic Mediterranean herb
    A perennial herb from the Mediterranean and a calmer, sweeter relative of oregano. Whereas oregano is zesty, peppery and lemony; Marjoram is delicate, floral and round. Easy to grow and high in antioxidants – a must have for every cook’s garden.
  • Salad, pizza, garnish, sauces marinades
  • A taste of the Mediterranean
  • Exciting and delicious varieties
  • Plant Attributes

    • Position: Full Sun
    • Suitable Climate Zone(s):
      • Tropical
      • Subtropical
      • Arid
      • Temperate
      • Cool
    • Flowering Time(s): Spring, Summer, Autumn
    • Plant Type: Edibles


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    Availability Table

    • Season Chart:
      • Jan
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      • May
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      • Sep
      • Oct
      • Nov
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      • NSW/ACT
      • VIC
      • QLD
      • WA
      • SA
      • TAS

    How to use

    1. Place flour and lamb in to a snap-lock bag, seal then shake until lamb is thoroughly coated.
    2. Heat 1 tablespoon of oil in a large heavy-based saucepan over medium heat. Add half the lamb. Cook, stirring occasionally, for 5 minutes or until browned. Set aside. Repeat with 1 tablespoon oil and remaining lamb.
    3. Heat the remaining oil in the same pan over medium heat. Add onion. Cook until softened then add garlic. Cook stirring for 1 minute or until fragrant. Add wine and bring to the boil, simmering for 2 to 3 minutes till reduced by half.
    4. Return lamb to pan with paste, stock, potatoes, carrots and tomatoes. Stir to mix in paste. Bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 1 hour. Add lemon juice, marjoram and olives. Simmer, uncovered, for 20 to 30 minutes or until lamb is very tender and sauce has thickened.

    General Precautions

    Not suitable for children under 3 years of age, contains small parts. Adult supervision required.

    Sizes/Options Available

    1000 Seeds

    General Retail Stockists

    Bunnings Warehouse and Independent Garden Retailers