Self-Herb: Dried Marjoram for Flavoring (DIY)

Marjoram plants are available in garden centers or supermarkets from springtime on. Repot the marjoram into a bigger pot to give it more space to grow (the pots you can buy them in are usually too small). If there is more than one plant, plant them separately into several pots, which also allows you to experiment with different locations.


  • marjoram likes it sunny and warm


  • good news: the herb is quite easy to grow
  • only water sparsely and avoid waterlogging; the soil should not be too moisty
  • remove weeds regularly
  • no fertilizer needed
  • marjoram is an annual plant; an indoor hibernation in a pot (e.g. on the window sill) rarely works


Marjoram can be propagated either by seeding or scions.

You can seed the marjoram from May on indoors or outdoors. Sow the seeds surficial on the soil and press them down a little (they are light germinators).

Propagation by planting scions:

1Cut a stem with a sharp scissor while leaving about 1/3 of the stem for new sprouts.

“2”Remove the leaves on the bottom of the cut stem.

“3”Plant the stem in soil (bright location, but avoid direct sun exposure; temperatures between 20-25 °C / 70-80 °F are favorable).

“4”Keep soil wet during the first 1-2 weeks, then moisten steadily.

Scions take roots after 4-6 weeks.

Preserve the Marjoram

To preserve the marjoram and its flavors, drying it is better than freezing.

How to make your own dried marjoram:

1. Harvest Time

  • all year long
  • best harvest time during the year: shortly before blossom time (blossom = June-September), because the marjoram is the most aromatic at that time
  • best harvest time during the day: before noon, because the leaves contain the most essential oils during this time


2. Harvest / Cut

  • use a sharp scissor for clean cuts
  • harvest longer stems to make the tieing easier
  • cut about 2/3 of the stem, so that the remaining part of the stem can produce new sprouts and you can therfore harvest from one stem several times

Harvest / Cut

3. Further Processing

  • process the cut marjoram immediately
  • do not wash the herb to avoid the risk of mold during the drying process
  • do not chip the stems
  • tie the marjoram together (10 stems max.), e.g. with a cord

Tie Together

4. Dry

  • location:
    indoors: dark, airy but warm room (should be aired daily) or
    outdoors: in the shadow (avoid direct sunlight and temperatures above 40 °C / 100 °F)
  • hang up the bunch upside down
  • do not move the marjoram during the drying process
  • drying time: about 14 days


5. Finish

  • test if dry: herbs rustle when you touch them and there is no moisture visible or palpable at the breakage when you break a stem in half
  • strip off the leaves from the stem with your fingers and rub the leaves into small pieces with your hands

6. Storage

  • in an airtight glass
  • in a dark location
  • storage life: several years

This post is also available in French and German. //
Ce post est également disponible en français. //
Diesen Post gibt’s auch auf Deutsch.

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