Marjoram

Marjoram is a delicate herb known for its sweet, pine, and citrus flavors. It is a perennial plant, but its seasonality in fresh form typically peaks in the summer and early fall. Marjoram is a versatile herb used in various cuisines, particularly in European, Middle Eastern, and Mediterranean dishes. It is often used to season soups, sauces, salads, and meat dishes, especially those involving poultry and lamb. Dried marjoram is also popular and can be found year-round, providing a more subtle flavor than the fresh variety.

Marjoram Synonyms

Sweet marjoram
knotted marjoram
pot marjoram

Marjoram Substitutes

Different Forms/Types of Marjoram

Dried

Marjoram leaves that have been dehydrated, which concentrates the flavor, making it more potent than fresh. Ideal for longer cooking processes.

Fresh

Marjoram leaves picked fresh from the plant, offering the most intense flavor and aroma, suitable for use in a variety of dishes.

Ground

Dried marjoram leaves that have been ground into a fine powder, convenient for quick addition to recipes and for creating spice blends.

How to Choose Marjoram

When selecting fresh marjoram, look for vibrant green leaves without any dark spots or signs of wilting. The aroma should be sweet and slightly piney. For dried marjoram, ensure that the color is still greenish and not too faded, as this indicates freshness and potency. Always check the packaging date where possible, as herbs lose their strength over time.

Cooking/Prep Tips for Marjoram

Marjoram is a delicate herb with a sweet, floral, and slightly woodsy flavor, making it a versatile addition to many dishes. For intermediate and expert home cooks, it's important to note that marjoram is best added towards the end of cooking to preserve its subtle flavor and aroma. Unlike some hardier herbs, marjoram can lose its character when subjected to prolonged heat. When using dried marjoram, it's beneficial to crush the leaves slightly before adding them to your dish to release their essential oils.

Shelf Life of Marjoram

Fresh marjoram should be wrapped in a damp paper towel, placed in a plastic bag, and stored in the refrigerator for up to a week. Dried marjoram should be kept in an airtight container in a cool, dark place to maintain its flavor for up to six months. Ground marjoram also needs to be stored in an airtight container away from heat and light; it will retain its quality for about three to four months.

Recommended Brands for Marjoram

dried marjoram: McCormick

ground marjoram: Simply Organic

Cooking Techniques for Marjoram

Baking: Marjoram can be incorporated into bread doughs or savory pastries. When baked, it imparts a mild, aromatic quality to the baked goods, complementing other flavors without dominating.

Infusing: Marjoram can be infused into oils or vinegars to capture its flavor in a more subtle form. This technique is ideal for dressings or to finish off a dish with a hint of marjoram without overpowering other ingredients.

Finishing: Fresh marjoram leaves are often used as a finishing touch, sprinkled over dishes like soups, salads, or pizzas after cooking. This method ensures the delicate flavor of the herb is preserved and can be fully appreciated.

Popular Marjoram Recipes

Tomato and Marjoram Salad
Grilled Lamb Chops with Marjoram
Marjoram-Scented White Bean Soup

Marjoram Nutritional Information (100g)

fat: 7.04 g
fiber: 40.3 g
sugar: 4.09 g
protein: 12.66 g
calories: 271 kcal
carbohydrates: 60.56 g

Flavor Combinations

Marjoram pairs exceptionally well with meats like chicken, lamb, and pork, offering a subtle counterpoint to their richness. It also complements vegetables such as mushrooms, zucchini, and eggplant. In terms of other herbs and spices, marjoram works well alongside basil, thyme, and sage. For a fresh burst of flavor, it can be paired with citrus, particularly lemon, or used to accentuate the sweetness of tomatoes and the earthiness of legumes like lentils and beans.

Allergen Information

Marjoram is not a common allergen, but as with any herb or spice, it can cause allergic reactions in some individuals. Those with sensitivities should introduce marjoram into their diet gradually and consult a healthcare provider if they experience any adverse reactions.