Marjoram is an aromatic, perennial herb in the mint family. It is used to flavor and garnish soups, stews, salads, sauces, dressings, and more. It can also be made into an herbal tea. In its dried form, marjoram is also an ingredient in the classic French herb combination Herbs de Provence as well as Za’atar, which is a ubiquitous Middle Eastern spice blend. It’s fairly similar to oregano, so try switching oregano out for marjoram to spice up a familiar recipe.

Some ancient civilizations believed marjoram was a symbol of happiness. Legend has it that the goddess Aphrodite grew marjoram — and goddesses have their choice of herbs, so that’s pretty high praise.

How to Cook with Marjoram: Marjoram is an aromatic, perennial herb in the mint family. Here’s everything you need to know about how to buy, store, and use marjoram.

What Does Marjoram Look Like?

Marjoram’s fuzzy, oval green leaves form distinctive clusters, or knots (it’s also known as knotted marjoram). Marjoram and oregano can be mistaken for each other in appearance (same genus, different species). However, marjoram leaves tend to cluster at the tips of the branches, while oregano leaves tend to dot the entire stalk of the plant.

When dried, marjoram’s already little leaves shrink even further, so that’s what you will see in a bottle or package.

What Does Marjoram Taste Like?

Marjoram has an earthy and woodsy flavor. In some countries, marjoram is used interchangeably with oregano, but in both fresh and dried forms, marjoram is subtler and more delicate than oregano. It is sometimes called “sweet marjoram” because of this.

Substituting Dried Marjoram for Fresh Marjoram

Dried marjoram can be substituted for fresh in many recipes, especially any recipes that are cooked. Use 1 teaspoon of dried marjoram for 1 tablespoon fresh, so a 1:3 ratio of dried to fresh marjoram.

If a dish calls for fresh marjoram, before you reach for the dried as a substitute, think about how the dish is prepared. If the herb is blended into a marinade, for instance, dried is probably fine. However, if you are including it in a salad or using it as a finishing ingredient for something, then substitute in another fresh herb (like oregano) if you don’t have fresh marjoram.

Marjoram Substitute

Whether it’s dried or fresh, oregano is always the best bet as far as marjoram substitution goes. Marjoram is slightly sweeter and milder than oregano, though, so adjust your recipe accordingly. 

Fresh thyme and basil are other herbs that can be served in place of marjoram as their flavor is usually compatible with the same kinds of recipes marjoram is used in.

Where to Find Marjoram

You can sometimes find fresh marjoram in the produce section of supermarkets, although it is not as common to find as some other fresh herbs. During the spring and summer, it’s often found in farmers markets. You can also try buying a fragrant marjoram plant to grow it yourself. Since it’s related to mint, marjoram grows like crazy! It will make your garden smell delicious and give you an excuse to try marjoram in a whole bunch of dishes.

Dried marjoram is found in the baking aisle with the other dried herbs and spices.

Fresh marjoram may be sold in bunches (particularly at farmers markets) or in small plastic containers. See below for how to store it once you bring it home. Avoid bunches with browned leaves or leaves that look shriveled, dried, or damp. If everything is green and looks lively, you are good to go.

How to Prepare and Use Marjoram

Marjoram’s delicate and slightly sweet flavor is traditionally partnered with meat, particularly lamb, veal, beef, pork, and chicken but goes just as well with vegetables or seafood.

When cooking with marjoram, you usually want to use the leaves and not the stems. To remove the leaves from the stem, slide your fingers down the stem while holding the top, which will pull off the leaves as you go. Fresh marjoram leaves are SO small that they usually do not need to be chopped.

It’s best to add fresh marjoram leaves toward the end of cooking so the flavor stays bright and vivid. If using dried marjoram, add it early on when cooking a dish so that the herbs have time to release their flavor.

Storage

Fresh marjoram will last for at least a week if you wrap it in a slightly damp paper towel and then place the bundle in a sealable plastic bag or container. Placed in a vegetable or crisper drawer it should stay fresher longer.

Dried marjoram, like all dried herbs, should be stored in a sealed container in a cool, dry place.

Recipes With Marjoram

Grilled Cheeseburgers with Herb Sauce

Orange and Herb Orzo

Herb Mashed Potatoes

How to Cook With Other Fresh Herbs

• Oregano
• Parsley
• Thyme
• Mint