Marjoram
MAR-jer-uhm
Origanum majorana
Sweet, mild, floral, gently warm.
What it is
Marjoram is the leaf of Origanum majorana, a tender Mediterranean herb closely related to oregano but milder, sweeter, and more floral. Where oregano is bold and peppery, marjoram is delicate and almost sweet, with a gentle warmth that fades if cooked too long, so it is usually added near the end. It suits chicken, eggs, tomatoes, beans, and lamb, and it is a quiet member of herbes de Provence and some za'atar-style blends. Dried marjoram holds its flavor well. It is often confused with oregano, but the two are not quite the same plant.
Similar but different
Easy to mix up, different enough that swapping changes the dish.
- Oreganoherbal, peppery, slightly bitter, aromatic.
Compare head to head
What it pairs with
Goes wrong with: long braises that cook off its delicate aroma.
Common in Italian, Middle Eastern, French cooking.
Whole vs ground
Dried marjoram keeps its character better than most soft herbs. Add it near the end of cooking, since its delicate aroma fades with long heat.
How to handle it
Crumble dried marjoram in toward the end, or stir fresh leaves into finished dishes. Treat it more gently than its bolder cousin oregano.
Storage
Dried leaf airtight and dark keeps about a year. Fresh marjoram lasts a week wrapped in the fridge.
Buying note
Buy whole dried leaves and check for a soft, sweet aroma. If a recipe says oregano and you use marjoram, expect a milder result.
Classic dishes
herbes de Provence, roast chicken, tomato soup, sausage.
Out of marjoram? Substitutes
No substitute is exact. These are the closest by flavor behavior, with the ratio to start from and how the result will differ.
One odd thing
Marjoram and oregano are closely related and look alike, but marjoram is the sweeter, milder, more delicate of the two.