Category: gardening in pots

Cuban Thyme and Marjoram: Two Tasty Herbs to Try

On By durhammastergardenersIn edibles, gardening, gardening in pots, herbs, Uncategorized

By Mebette Eckhardt, NC State Extension Master GardenerSM volunteer of Durham County

With warmer temperatures, local plant sales, and bustling nurseries full of plants, the growing season has arrived! Are you in the middle of planning your edibles garden? Extension Master Gardener volunteer Mebette Eckhardt invites to you consider growing two herbs that just might be new to you.

Cuban Thyme and Marjoram: Two Tasty Herbs to Try

Most people know herbs like basil and parsley, but there are other flavorful plants that deserve a spot in your kitchen and garden. Two of these are Cuban thyme and marjoram. Both herbs are easy to grow, packed with flavor, and useful in a wide variety of dishes. Whether you’re a beginner cook or a seasoned gardener, these herbs can add something special to your meals—and your growing space.

Close-up of vibrant green leaves with white edges, showcasing a healthy plant in a sunny environment.

Cuban thyme (Plectranthus amboinicus) with variegated foliage. (Image credit: David J. Stang CC BY-SA 4.0)

Discovering Cuban Thyme at the Farmers Market

Earlier this year, I was volunteering as a master gardener at the South Durham Farmers Market. It was a sunny morning, and I was helping out near a booth filled with seedlings and transplants. One plant stood out to me—it had thick, fuzzy leaves and looked a lot like a coleus. I was curious but skeptical. Could something that ornamental really be edible?

The woman at the booth smiled and said, “That’s Cuban oregano. Some people call it Cuban thyme.” I had never heard of it before, but I decided to give it a try. That plant has since become one of my favorite herbs to use in the kitchen. I now add Cuban thyme to meatballs, meatloaf, and even pasta sauce. Its bold flavor brings a warm, savory taste that makes simple meals feel special.

What Is Cuban Thyme?

Cuban thyme (Plectranthus amboinicus) is also known as Spanish thyme, Mexican mint, or Indian borage. It’s popular in Caribbean, African, and Southeast Asian cooking. The leaves are thick and fleshy, and the aroma is strong—similar to oregano or traditional thyme, but more intense. It’s often used in stews, soups, beans, and meat dishes.

Because Cuban thyme has a powerful flavor, you only need a small amount to make a big impact. It works especially well in slow-cooked meals, where its taste can blend and mellow over time. In addition to cooking, Cuban thyme has been used in traditional medicine to help with coughs, digestion, and skin irritation.

I grow my Cuban thyme in a pot inside my kitchen, where it gets plenty of light and is easy to reach while cooking. It’s also a fantastic propagator—just snip a healthy stem, place it in water or moist soil, and it roots quickly. It’s one of the easiest herbs to multiply and share with friends.

How to Grow Cuban Thyme in Zone 8a

Cuban thyme thrives in warm climates like USDA Zone 8a.

  • Sun: Full sun (6–8 hours daily)
  • Water: Water when the soil feels dry; avoid overwatering
  • Soil: Well-drained soil or potting mix
  • Tip: Grows well in containers and can be brought indoors during cold snaps

Marjoram: A New Favorite in the Garden

Marjoram stood out to me as an herb I knew little about and used infrequently. I wanted to learn more, so I found a plant at a local nursery. It turned out to be a lovely, versatile herb that grows well in my garden, which is mostly clay. Since I planted it, it has flowered over and over again. It seems to love its spot next to the black and bloom salvia in my sunny front yard, and I’ve come to appreciate its gentle flavor and cheerful blooms.1

Lush green herbaceous plants growing densely.

Marjoram (Origanum majorana) grows as a low, bushy herb plant, with oval leaves and soft green texture. (Image credit: Forest & Kim Starr CC BY 2.0)

What Is Marjoram?

Marjoram (Origanum majorana) is a soft, sweet herb related to oregano. It has a gentle flavor with hints of citrus and flowers. Marjoram is popular in Mediterranean and Middle Eastern cooking and works well in soups, sauces, roasted vegetables, and poultry dishes.

Because marjoram has a light taste, it’s best to add it toward the end of cooking so the flavor doesn’t disappear. It’s also used in herb blends like herbes de Provence and za’atar. Some people make tea with marjoram to help with digestion or to relax.

How to Grow Marjoram in Zone 8a

Marjoram is easy to grow in Zone 8a’s mild climate.

  • Sun: Full sun (at least 6 hours daily)
  • Water: Keep soil lightly moist but not soggy
  • Soil: Well-drained soil with good airflow
  • Tip: Trim often to encourage bushy growth and prevent early flowering

Why Use These Herbs?

Cuban thyme and marjoram are great for different kinds of meals. Cuban thyme is bold and works well in hearty dishes like stews, meats, and pasta sauces. Marjoram is soft and sweet, perfect for lighter meals like vegetables, soups, and chicken.

Both herbs are easy to grow, even in small spaces, and they offer more than just flavor. They’ve been used in traditional remedies and can support wellness in simple ways. Whether you’re cooking dinner or planting your garden, Cuban thyme and marjoram are herbs worth knowing.

Notes

1–When herbs are allowed to flower, they shift from producing tender, aromatic leaves — the part used in cooking — to focusing on reproduction (flowers and seed heads). That change toughens the plant leaf texture and concentrates bitter compounds. It’s the plant’s natural way of completing its life cycle, but for cooks and gardeners, it often means leaves that are less delicate, less aromatic, and far less enjoyable to eat. If you want to extend the period of time you can enjoy your herbs, simply pinch off flowers as they develop to delay this process.

Resources and Additional Information

Read more about marjoram on the NC State Extension’s Plant Toolbox: https://plants.ces.ncsu.edu/plants/origanum-majorana/

Read more about Cuban thyme on the NC State Extension’s Plant Toolbox: https://plants.ces.ncsu.edu/plants/plectranthus-amboinicus/

Learn more about Cuban thyme’s growing conditions from the University of Florida IFAS Extension: https://gardeningsolutions.ifas.ufl.edu/plants/edibles/vegetables/cuban-oregano/

Here is a helpful guide to growing marjoram from the University of Florida IFAS Extension: https://blogs.ifas.ufl.edu/pascoco/2024/06/13/spice-up-your-life-a-beginners-guide-to-growing-marjoram/

Herbs can be used in many ways, including as landscaping plants as Clemson Cooperative Extension describes: https://hgic.clemson.edu/factsheet/herbs/

Revisit a 2017 post on our blog about growing thyme and oregano: https://wp.me/p2nIr1-Wf

Edited by Astrid Cook-Dail, NC State Extension Master GardenerSM volunteer of Durham County

Article Short Link: https://wp.me/p2nIr1-6ZL

Mustard: It’s Not Just for Hotdogs

On By durhammastergardenersIn adding vegetables to annual flowers, annuals, bees, beneficial insects, container gardening, Durham NC, easy to grow plants, edibles, fall gardening, fall vegetable gardening, garden design, gardening, gardening in pots, Gardening information, gardening NC, growing mustard, landscaping for wildlife, mizuna, mustard plants, pollinator gardening, pollinators, sustainability, Uncategorized, urban garden, urban gardening, vegetable gardening

By Melinda Heigel, NC State Extension Master GardenerSM volunteer of Durham County

(Left) The big, bold leaves of ‘Red Giant‘ mustard take center stage in this large container providing texture, height, volume, and intense color. This mustard was fast growing, survived cold temperatures with minimal protection. It was also slow to bolt when the weather got warm in the spring. (Middle and right) The ‘Miz America’ mizuna-mustard hybrid was equally stunning in a built-in planter box and potted alongside pansies, violas, and a lemon cypress, (Hesperocyparis macrocarpa ‘Goldcrest’ ). While these head turners are edible, I planted them for their color and form. (Image credit: Melinda Heigel)1

Wait? I thought this was a blog about gardening, not cooking! Well, the mustard I am referring to isn’t the zippy condiment we all know but is the plant I discovered is a star in fall containers. I’ve written in the past about the herb bloody dock, also known as sorrel, and what a bullet-proof companion it is for pansies, violas, snapdragons, ornamental kale, cabbage, and other autumn-to-spring plants. Last year I tried adding mustard to my potted arrangements and was thrilled with the results.

A Question of Hardiness

Along with broccoli, collards, and kale, mustard is a cole crop that performs best in consistently cool temperatures when grown in the vegetable garden. But over the last couple of years I’ve started seeing different mustard plants at the local nurseries more and more alongside the annual cold-weather ornamentals. The mustard plants offered some really interesting leafy forms for planting in pots. I was dubious, though, about their hardiness over the winter, unprotected in containers, but what is gardening without experimentation? With the exception of a couple nights with temps in the teens in the dead of winter, I did not cover any mustard plants. To my surprise, they performed just as well as their cool-weather container companions.

(Left to right) Mustard plants already making a debut at the local nursery this month alongside fall’s usual suspects. In late spring of 2024, my ‘Miz America’ mustard plants produced bright yellow flowers when they bolted. The plants really earned their keep–providing interesting leaves for months followed by these showy late-spring blooms. And did I mention spring pollinators were drawn to their nectar and pollen? (Image credit: Melinda Heigel)

If the spring weather warmed up too quickly, as it is known to do in central NC, I also wondered whether these cool-temp lovers would bolt (flower) and fade too quickly given their prominent placements. Most of the containers were in the hottest place around our house–on a dark-colored deck that receives full sun. Happily, the mustard tolerated a good number of hot days in late April and early May before bolting. Even after flowering, they were still going strong when I removed them to make way for summer plants. While I may have just the right conditions in my landscape for these results, I can’t chalk this success up to anything remarkable. Mustard plants are easy to grow. And I’ve come to find out, one of the types I planted is actually bred to be bolt resistant, ensuring longevity.

Mustard Varieties for Annual Container Gardening

Red Giant Mustard (Brassica juncea ‘Red Giant’)

I found this to be a striking specimen. In my big container, it quickly grew to be over 3 feet tall, with gracefully arching leaves that reminded me of a classical acanthus—yes, you really can wax poetic about mustard. If grown in optimum conditions, this plant has been reported to grow as large as 4 feet. Though I have not experienced this, don’t underestimate its vigor. When planning your mixed pot, give it plenty of room. ‘Big Giant’ mustard leaves start off green but mature into a deep maroon with contrasting green stems, midribs, and leaf veins. This plant is specifically bred to be both cold-and-bolt tolerant. Frost intensifies the color. It grows best in full sun with well-drained soil. It paired nicely with the flowering cushion spurge ‘Ascot Rainbow’ (Euphorbia x martinii ‘Ascot Rainbow’) as a backdrop.

In terms of its characteristics as an edible, this mustard has a bold taste like wasabi or horseradish and can be pickled, eaten cooked (mature leaves), and eaten raw (young leaves). Hot weather sharpens the flavor, especially in the older leaves of the plant.

‘Red Giant’
‘Miz America’

Image credit: Melinda Heigel

Miz America Hybrid (Brassica juncea ‘Miz America’)

At once striking and delicate, the deeply lobed and serrated leaves of this mustard are a showy deep burgundy with vibrant hot-pink midribs and venation. Like ‘Red Giant,’ it is a fast grower and prefers full sun. It serves as an excellent filler in containers, given its upright and compact habit.

From a culinary perspective, ‘Miz America’ has a mild peppery flavor. It’s a hybrid plant that comes from crossing two distinct mustard varieties. One of the parents, mizuna, is a mild green mustard, which gives ‘Miz America’ its beautiful serrated edges and mild flavor. You can enjoy the leaves of all mustards in a salad by picking them young—under 6 inches. If picked at a more mature size, they can be added to a dish to impart a hint of sweetness with a mustard tang. Consider adding them to a bowl of hot, creamy soup such as butternut squash or tomato. Not only does it give you additional nutritional value without adding additional calories, but it adds a nice crunch and a bit of zing.

I’ve yet to replant my containers and built-in planter box this fall, but you’d better bet that mustard plants will be making a repeat performance in 2024. I’ve already seen ‘Red Giant’ in the nurseries, but I am also on the hunt for some other intriguing mustards to test out—namely ‘Brazen Brass’ and ‘Dragon Tongue.’ If you want something unusual, showy, and even tasty in your fall plantings, remember to go heavy on the mustard.

Notes

1–Want a closer look at a photo? Simply double click on the image for a better view.

2–According to Missouri Botanical Garden, Brassica juncea, known by its common names Chinese mustard or brown mustard, is listed as a noxious weed in some states including Michigan, Florida, and Alaska and considered invasive. Cultivars discussed here are bred to be used as annual edibles or ornamentals in gardens.

Resources and Additional Information

Article Short Link: https://wp.me/p2nIr1-54k