The longer we grow herbs, the more hesitant we are to simply categorize them as "edibles." Herbs most certainly add pizazz to a wide variety of dishes and are often the finishing touch to soups, stews, sauces, and salads. However, we have come to appreciate the ornamental properties of many garden herbs, and Golden Marjoram is a prime example.

Marjoram has been described as being a sweeter, milder version of oregano (yes, they are related) and like many herbs, is drought tolerant once established, popular with pollinators, and usually deer- and rabbit-resistant. Golden Marjoram also happens to be an attractive low-growing perennial, four to twelve inches tall and up to a foot wide, with crinkly chartreuse leaves that add a beautiful pop of color to flower beds, knot gardens, container planters and even hanging baskets. In our experience, this hardy perennial tends to start out short, less than six inches tall, but taller stems can pop up later in the season. Don't hesitate to cut the taller stems back (up to one third) and use them fresh or dried in cooking. Shearing the plant back lightly in late winter will tidy up any sad-looking stems and will give this herb a fresh start in the spring.