No cook should be without this culinary herb. Aromatic with a mild oregano flavor, fresh or dried leaves are a hit in Italian foods, soups, egg dishes, stews, vinegars and with vegetables. Growing about 15 inches tall, the sprawling stems sport soft gray-green leaves and tiny pink-white flowers. Plant marjoram in vegetable gardens, containers or ornamental beds. Seeds or cuttings grow slowly, so you may want to purchase transplants. After all danger of frost, plant in full sun and well-drained soil. Harvest leaves throughout the season, but flavor is best before flowering. Root some cuttings in midsummer or divide and pot up in fall to enjoy this tender perennial indoors all winter. Stems and leaves also add color and fragrance to wreaths, potpourri and sachets.