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Marjoram

Marjoram, or Origanum majorana, is a versatile perennial herb belonging to the mint family, Lamiaceae. Its sweet, subtle flavor and distinctive fragrance make it an excellent choice for enhancing the taste of various dishes. Native to the Mediterranean region, marjoram is often used in Italian, French, and Middle Eastern cuisines to season meats, vegetables, and sauces. In culinary applications, marjoram is primarily used in its dried form due to its concentrated flavors, although fresh leaves can also be added to recipes. It is commonly found in herb blends such as herbes de Provence and za'atar, or as a standalone seasoning in savory dishes, including stews, soups, and marinades.
#79
IN SEASONINGS
271
CAL / 100G
$9.92
AVG / OZ
marjoram
75%
CARBS
9%
FAT
16%
PROTEIN
Marjoram FAQ
Many home cooks are initially cautious when using marjoram due to its strong fragrance and sweet, slightly citrusy flavor. However, marjoram can elevate dishes when used strategically. The biggest mistake that people make is either overusing or underusing it. Due to its potent aroma and taste, using too much marjoram can overpower the other flavors in a dish. Conversely, using too little will not allow the flavor to shine. Gradually adjusting the amount of marjoram while tasting your food is the best method to get the most from this herb. Another common error is adding the marjoram too early in the cooking process, which can diminish its taste. It’s best to add marjoram near the end of the cooking time to allow the heat to release its fragrant oils. In terms of culinary combinations, marjoram pairs well with a range of ingredients including lamb, poultry, fish, potatoes, carrots, zucchini, tomatoes, oregano, basil, bay leaves, black pepper, and garlic. Lastly, as a lesser-known hack, marjoram stems can be tossed into stocks and stews for deeper flavor. They should be removed before serving, like a bay leaf.
Should marjoram be added at the beginning or end of cooking?
What's the difference between marjoram and oregano?
Can marjoram be used as a substitute for oregano in a recipe?
What is marjoram used for in cooking?
What meats pair well with marjoram?
Can I use fresh marjoram instead of dried in a recipe?
What herbs or spices pair well with marjoram?
Is marjoram good in salads?
Can marjoram be used in desserts?
Is marjoram good for beverages?
Expiration & Storage Tips
When does marjoram expire?
For dried marjoram, unopened, you can expect it to keep its flavor for around 2-3 years. After it's been opened, its aroma and taste may begin to fade after 6 months to a year. Fresh marjoram, on the other hand, usually lasts up to a week in the fridge. If it's frozen, it can extend its freshness for up to 6 months. It is important to note that these are estimates, the actual shelf life can vary depending on the product's quality and storage conditions.
How do you tell if marjoram is bad?
You can tell if marjoram, dried or fresh, has gone bad through its appearance, smell, and taste. For dried marjoram, if it's lost most of its scent or it smells stale, it's likely time to replace it. Same goes for the flavor - if it's noticeably less potent than it used to be, that's a sign it's past its prime. Fresh marjoram will start to wilt and turn black or dark when it's no longer good to use. It's best to trust your senses, if the marjoram doesn't look, smell or taste quite right, it's probably time to toss it.
Tips for storing marjoram to extend shelf life
• Keep dried marjoram in a cool, dark, and dry place in an airtight container. Sunlight and heat can deteriorate its quality over time. • Fresh marjoram should be stored in the fridge. Wrapping it in a damp kitchen towel before placing it in a bag can help maintain its freshness. • Don't use wet utensils or hands to scope out dried marjoram from its storage jar, as moisture can affect its quality and shelf life. • Dried herbs, like marjoram, can be frozen to extend their freshness. Store them in airtight containers or sealed plastic bags. To use, just scoop out the amount needed and put the rest back in the freezer immediately. • Fresh marjoram can also be frozen. Try chopping it up and freezing it in an ice cube tray filled with olive oil or water. These can be easily added to soups, stews, or other dishes when cooking.
EXPIRES WITHIN
2 - 3.6
YEARS
Health Info
Macros
1g
CARBS
0g
FAT
0g
PROTEIN
Allowed on these diets
LOW FAT
HIGH CALCIUM
VEGETARIAN
KETO
PALEO
WHOLE 30
MEDITERRANEAN
LOW CARB
VEGAN
LACTOSE FREE
GLUTEN FREE
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