An organic variety, Sweet Marjoram, an aromatic herb in the mint family, is grown as a culinary and medicinal herb. A highly popular herb, sweet marjoram is closely related to oregano but has a milder, sweeter flavor; however, it is particularly potent when dried. It is often used to garnish salads, soups, sauces, vegetables, and meat dishes but can also be made into a healthful tea or extract. Research suggests marjoram has antioxidant and anti-inflammatory properties. Marjoram has long been used medicinally to aid digestion, prevent stomach ulcers and food borne illnesses, and treat infections. Typically grown as an annual, this herbaceous, evergreen tender perennial (Zones 9-10) is a member of the Lamiacea family, which includes highly fragrant plants that secrete essential oils. Marjoram Sweet is a hardy sub-shrub with a bushy, upright, mounding habit dense with tender, highly aromatic, light-green leaves. It grows and spreads slowly. Marjoram produces small white flowers in early summer that have a sweet, spicy flavor, but leaf flavor is best before the flowers bloom. Pinching or pruning back stems before flowers appear will encourage denser, bushier growth. The plant works well when massed in borders or on slopes but is also suitable for patio pots, widow boxes, and even hanging baskets.