Marjoram is sometimes confused with oregano. Marjoram is a subspecies of oregano; Marjoram is sweet and light flavored. It is the milder cousin of oregano, with a very similar flavor profile but gentler. Marjoram grows 8 to 24 (20 – 60 cm) inches tall in a tight clump of upright branching stems; stems are red when young and become semi-woody as they age. All types of marjoram are popular for use in the kitchen as seasoning for numerous dishes. When growing marjoram plants, it’s generally best to start the seeds indoors during late winter or early spring. Plant marjoram in full sun; it will tolerate light shade. Grow marjoram in loose, well-drained soil. Marjoram can thrive in poor soil that is well-drained. Marjoram prefers a soil pH of 6.7 to 7.0. Marjoram also can be grown from root divisions taken in fall, overwintered indoors, and set out in spring. Sow marjoram seed ¼ inch deep. Space marjoram plants to 6 to 12 inches (15 – 30 cm) apart. Space rows 18 to 24 inches ( 45 – 60 cm) apart. Established plants require little care, other than occasional watering. Since marjoram is tolerant of drought. During mild weather, marjoram plants grown indoors can be taken outside and placed in a sunny area. However, container-grown plants should always be moved indoors or to another sheltered location once cold temperatures or frost is imminent. Keep fresh marjoram in a plastic bag in the refrigerator for 3 to 4 days. Dry leaves in the refrigerator for best flavor; spread leaves on a baking sheet covered with a paper towel. You can also dry leaves in an uncovered bowl; stir the leaves daily; they will dry in 2 to 7 days. Leaves can be dried in a mesh bag; hang the bag in a warm, dry, shaded place. Store dried leaves and flowers in an airtight container. Marjoram retains much of its flavor when dried.