Category: Herbs & Spices
🤔 What Is Marjoram?
Marjoram is a tender, perennial herb in the mint family, closely related to oregano. It has a delicate, sweet, and floral flavor with notes of pine and citrus, and is used to season a variety of dishes, including stuffings, sausages, soups, and vegetable preparations.
Quick Reference Card
| Condition | Ideal Storage | Duration |
|---|---|---|
| Fresh Marjoram | Refrigerator (Wrapped) | 5-7 Days |
| Dried Marjoram (Opened) | Pantry (Airtight) | 1-3 Years (for quality) |
| Frozen (Fresh) | Freezer: -18°C (0°F or below) | Up to 6 Months |
The Triple-S Method
Master the three essential steps for food success:
🛒 SHOP SMART: Selection Guide
- For fresh marjoram, look for perky, bright green leaves and firm stems.
- Avoid any bunches with yellowing, wilting, or black spots.
- For dried marjoram, choose a jar with a vibrant grayish-green color, not a dull brown.
Appearance
Fresh marjoram has small, oval, gray-green leaves that are slightly fuzzy. Dried marjoram is a light, grayish-green, crumbly herb.
Smell
It has a delicate, sweet, and floral aroma with hints of mint and pine. It is noticeably less pungent than its relative, oregano.
Texture
The fresh leaves are soft and tender. Dried leaves are light and crumbly.
Common Varieties / Types
Marjoram is sold in two forms for culinary use.
- Fresh Marjoram: The fresh leaves and stems of the plant. It has a delicate flavor that is best preserved by adding it at the end of the cooking process.
- Dried Marjoram: The dehydrated leaves. Its flavor is more concentrated but less nuanced than the fresh version, and it holds up well to longer cooking times.
📅 Seasonal Buying Guide
North America (USA/Canada)
Fresh marjoram is available year-round in supermarkets, with peak season in the summer at farmers’ markets. Dried marjoram is available year-round.
Quality of fresh marjoram is best in the summer.
Europe
A popular herb available year-round, with peak season in the warmer months.
No seasonal impact on dried marjoram.
Australia/New Zealand
Available year-round, with peak season in the Southern Hemisphere’s summer (December-February).
Quality is stable and not seasonal.
Tropical/Subtropical Regions
Can be grown year-round in many of these regions.
The product is not seasonal in supermarkets.
❄ STORE FRESH: Storage Guide
- Fresh marjoram: Wrap in a damp paper towel in a bag in the refrigerator for 5-7 days.
- Dried marjoram: Airtight container in a cool, dark pantry for 1-3 years.
- Long-term storage: Freeze fresh marjoram.
Storage Method Details
Fresh Marjoram (Refrigerator): According to the USDA, the best way to store tender fresh herbs like marjoram is to wrap the bunch loosely in a slightly damp paper towel and place it in a resealable plastic bag in the refrigerator’s crisper drawer.
Dried Marjoram (Pantry): Store dried marjoram in a tightly sealed container in a cool, dark place away from heat and sunlight to preserve its delicate flavor for as long as possible.
Freezer Storage: Chop fresh marjoram and freeze it in ice cube trays with water or olive oil. This is an excellent way to preserve its flavor for use in cooked dishes like soups and sauces.
Revival Techniques
You can often revive a slightly wilted bunch of fresh marjoram by submerging it in a bowl of ice water for 15-20 minutes. The cold will shock the leaves and help them rehydrate and become crisp.
⚠ STAY SAFE: Food Safety Tips
Understanding Food Safety Rules
For fresh marjoram, the main safety concern is spoilage. The FDA recommends washing fresh herbs under cool running water before use. Discard any leaves that are slimy, yellowed, or show signs of mold.
Reheating Methods
Not applicable. Fresh marjoram’s flavor is delicate and is best added at the end of cooking.
Date Labels Explained
Dried marjoram has a “Best By” date, which the FDA considers a quality indicator for its flavor. Fresh marjoram has no date and must be judged by its appearance.
Allergen Information
- Contains: None of the top 9 allergens.
- Cross-Reactivity: May trigger Oral Allergy Syndrome (OAS) in some individuals.
Allergen Handling & Prevention
Marjoram is not a major allergen. However, as a member of the mint family, it can cause a cross-reactive Oral Allergy Syndrome in people with certain pollen allergies.
⚠ Special Safety Considerations
There are no special safety considerations for using marjoram in normal culinary amounts.
🧊 Freezing & Thawing Guide
Freezing Effects & Preparation
Freezing preserves the flavor of fresh marjoram very well, but its tender texture will be lost. Frozen marjoram is best for adding to cooked dishes, not for use as a fresh garnish.
Chop the fresh leaves and freeze them in ice cube trays with a little water or oil. This creates convenient portions and protects the herb from freezer burn.
Recommended Thawing Methods
Do not thaw frozen marjoram. Add the frozen cube directly to a hot soup, stew, or sauce near the end of cooking.
Not Recommended
Do not freeze whole sprigs, as they will turn into a dark, mushy clump upon thawing.
📊 Nutritional Information
Average values per 100g (approx. 3.5 oz) portion
- High in: Vitamin K
- Good source of: Iron, Vitamin A
Marjoram (Dried)
- Calories: 271 kcal
- Protein: 13g
- Fat: 7g
- Carbohydrates: 61g
- Fiber: 40g
(Per 1 tsp / 0.6g serving)
- Calories: 2 kcal
- Vitamin K: 3.7 mcg (3% DV)
Key Nutrients & Their Benefits
- Marjoram, especially in its dried form, is a concentrated source of nutrients. It is very rich in Vitamin K, which is essential for blood clotting, and also contains antioxidants that help protect the body’s cells from damage.
Nutritional data is an estimate. Consult with a nutritionist for personalized advice.
🌎 Sustainability & Sourcing
Marjoram is an easy-to-grow perennial herb. Growing your own in a garden or pot is a highly sustainable way to ensure a fresh supply, reducing packaging and transportation costs.
When purchasing, choosing loose bunches over plastic clamshells helps to reduce plastic waste.
🔄 Substitutions & Alternatives
Oregano is the closest and most common substitute for marjoram, as they are close relatives. However, oregano has a much more pungent, peppery, and less sweet flavor, so you should use about two-thirds the amount.
Thyme or sage can also be used in some dishes to provide a different but complementary savory, herbal note.
💡 Pro Tips
♻ Waste Reduction
If your fresh marjoram is starting to wilt, you can easily dry it to preserve it. Tie the bunch with string and hang it in a cool, dark, well-ventilated area for a week or two until the leaves are brittle.
✨ How to Revive It
A bunch of fresh marjoram that has gone limp can be revived by trimming the stems and placing the whole bunch in a bowl of ice water for about 20 minutes. This will often make it crisp and vibrant again.
❓ FAQ
A: They are close relatives, but marjoram has a milder, sweeter, and more floral flavor. Oregano is more pungent, peppery, and robust. Think of marjoram as the gentle cousin of oregano.
A: Yes, it’s the best substitute, but use less. A good rule of thumb is to use about two-thirds of the amount of oregano as the recipe calls for in marjoram.
A: Use fresh marjoram for its delicate flavor, added at the end of cooking or in fresh preparations. Use dried marjoram for its more concentrated flavor in dishes that will be cooked for a long time, like stews or roasts.
A: It has a unique sweet and floral flavor with hints of pine and citrus. It is much less aggressive than oregano.
A: The best way is to wrap the bunch in a slightly damp paper towel, place it in a plastic bag, and keep it in the crisper drawer of your refrigerator.
A: Yes, freezing is a great way to preserve its flavor. Chop the leaves and freeze them in an ice cube tray with water or oil for easy use in cooked dishes.
A: It does not spoil, but it will lose its flavor and aroma over time. It is best to replace it every 1-3 years for the best quality.
A: It is fantastic in stuffings (especially for poultry), sausages, tomato sauces, and with vegetables. It is a key ingredient in the French “Herbes de Provence” blend.
A: The upper stems are tender and can be chopped and used along with the leaves. The lower, woodier parts of the stems should be discarded or used to flavor stocks.
A: Yes, it is a relatively easy-to-grow perennial herb that does well in pots or in a garden with plenty of sunlight.