Marjoram

What Is Marjoram?

Marjoram (Origanum majorana) is a delicate herb with small, oval leaves, from the “geranium family.” It is closely related to thyme (Origanum vulgare), but has a sweeter, softer, less pungent aroma.

It is used both fresh and dried in Mediterranean and Middle Eastern cuisines; Italian and French cuisines also use it frequently in tomato sauces and meat dishes.

Marjoram Nutrition Facts

Marjoram is generally eaten in small amounts as a seasoning, so it does not contribute a significant amount of calories or macronutrients to the daily diet. This section is intentionally left blank because no reliable public-source nutrition table for fresh marjoram could be verified.

What Are the Benefits of Marjoram?

Marjoram is traditionally used to flavor food and as a refreshing tea after meals. Research on its essential oils is ongoing; these studies have not yet led to general health recommendations.

This is general information; marjoram is an herb, not a substitute for medical treatment.

How to Choose Marjoram

Fresh marjoram sprigs should have light green, delicate leaves and should not be wilted.

• The leaves should be small, light green, and lively; darkening is a sign that they are losing freshness.
• The stems should be delicate but not snap easily; overly dry stems have lost their freshness.
• When rubbed, the leaves should release a sweet, mildly woodsy aroma.

How to Store Marjoram

Fresh marjoram keeps for 4–6 days in the refrigerator when wrapped in a damp paper towel. For longer storage, tie the stems into a bunch and dry them in the shade; keep the dried leaves for months in an airtight jar.

How to Use Marjoram in Cooking

Use marjoram in tomato sauces, soups, stuffed vegetable fillings, and meat dishes. Its delicate aroma dissipates easily during long cooking, so it is usually added near the end of cooking or just before serving.

How to Dry Marjoram

Tie the stems into a bunch and hang them upside down in a shaded, well-ventilated place; they can dry in a few weeks. Strip off the dried leaves and store them in an airtight jar; dried marjoram has a more concentrated aroma than fresh.

Should You Use Marjoram or Thyme?

Choose marjoram for tomato-based sauces and mildly sweet dishes; choose thyme for grilling and sautéing when you want a sharper, woodsy aroma. The two herbs can be substituted for each other in similar amounts.

Which Recipes Use Marjoram?

Marjoram tomato soup, stuffed vegetables with marjoram, Italian-style tomato sauce, and ground meat seasoned with marjoram are among the most popular uses. Add it to olive-oil vegetable dishes, too.

Frequently Asked Questions

What is marjoram good for?

Marjoram is traditionally used to flavor food and consumed as a refreshing tea. It is an herb; it does not claim to cure any disease and is not a substitute for medical treatment.

What is the difference between marjoram and thyme?

Marjoram has a sweeter, softer, more delicate aroma, while thyme is sharper, woodsy, and more pungent. Marjoram is generally added near the end of cooking, while thyme is added at the beginning.

Which cuisines use marjoram?

Marjoram is commonly used in Mediterranean, Middle Eastern, Italian, and French cuisines; it is a classic seasoning in tomato-based sauces and meat dishes.

Can dried marjoram replace fresh marjoram?

Yes. Because dried marjoram has a more concentrated aroma, about one-third as much as the fresh marjoram called for in a recipe is enough.

Which meats pair well with marjoram?

Marjoram pairs well with ground meat, chicken, and beef; its sweet, mild aroma adds balance, especially in meatballs and stuffed vegetable fillings.