We all love cooking with marjoram—it adds that perfect savory kick to so many dishes year-round. Unfortunately, this herb is a bit of a “warm weather fan” and won’t survive a frosty winter in your garden bed. The solution? Drying it! While the moisture evaporates, that signature flavor stays locked in, making it the perfect way to stock your pantry.
Harvesting Marjoram for Your Winter Stash
You can start harvesting marjoram for fresh use about eight weeks after sowing. However, if you’re planning to dry it, timing is everything. The essential oils are at their peak right before the flowers open. To make sure your dried herbs pack a punch, try to harvest during this high-aroma window.
- Harvest your marjoram just before it blooms.
- The best time for cutting is a sunny morning.
- Ideally, do this a day after it rains (nature’s car wash!).
- Use sharp scissors to snip off the top third of the stems.
Getting Ready to Dry
Here’s a pro tip: water is actually the enemy of flavor right before drying. If your herbs were cleaned by a recent rain, you’re good to go—no need to wash them again. Otherwise, just try to pick the cleanest stems you can find. Pluck off any yellowed or damaged leaves, but leave the stems whole for now. Cutting or chopping the marjoram too early causes it to lose its aromatic oils. You can strip the leaves and crumble them later once they’re nice and crispy.
Quick Tip:
If you absolutely have to wash your marjoram, make sure to pat it very dry with a paper towel. Any leftover moisture can lead to mold, which is the last thing you want!
Air-Drying Your Marjoram
Because marjoram has such thin, delicate leaves, it air-dries beautifully. Just gather a few stems (no more than a dozen) and tie them into small bundles. Hang them upside down in a warm, airy, and bright room—or even outside in the shade. It usually takes about 14 days for them to dry completely. Just make sure they stay out of direct sunlight and aren’t tossed around too much. Once they’re dry, store them in a dark glass jar and try to use them within a year for the best flavor.
Using an Oven or Dehydrator
If you’re in a hurry, you can use your oven, as long as you can keep the temperature low (under 100°F / 40°C). Spread the stems out on a baking sheet lined with parchment paper. Let them dry for three to five hours without flipping them. Keep the oven door propped open slightly so the moisture has somewhere to go.
If you happen to own a food dehydrator, that’s actually your best bet! It’s the most efficient way to dry herbs while preserving their flavor. Just remember to keep the heat setting low.
Are There Other Options?
Yes and no. While you can try to overwinter marjoram indoors to have fresh leaves, it’s notoriously finicky and often doesn’t make it. Freezing is another option, but it usually ruins the texture and dulls the taste. If you want a fun alternative to drying, try infusing a few sprigs in a bottle of high-quality olive oil—it’s a delicious way to keep that marjoram flavor handy!