Sweet Marjoram, is a bushy sub-shrub with aromatic foliage that typically grows in an upright mound 60 cm tall. It is widely cultivated as a culinary herb, native to the Mediterranean basin. In some Middle Eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum.

Leaves are milder with a more delicate flavour than those of perennial oregano (Origanum vulgare). Sweet marjoram features branching, reddish, square stems that are densely clad with ovate, highly aromatic, pubescent, grey-green leaves. Tiny, two-lipped, tubular, white or pale pink flowers with grey-green bracts bloom, in spike-like clusters from mid to late summer. Flowers are not particularly showy, but are visited by bees and butterflies. Marjoram is a popular herb (fresh or dried) for seasoning soups, sauces, salads, stuffing, stews, roasts, vegetables and meats. Fresh leaves do not freeze as well as oregano leaves. It has a long history in traditional and folklore medicines, and has been used for a variety of diseases including gastrointestinal, ocular, nasopharyngeal, respiratory, cardiac, rheumatological, and neurological disorders.

It thrives in full sun in poor, dry to medium, well-drained soils. Superior soil drainage is the key to growing this plant well.