Marjoram 101: Nutrition, Benefits, How To Use, Buy, Store | Marjoram: A Complete Guide

What is Marjoram

Marjoram is this super fragrant herb that you’ll often see in Mediterranean cooking, especially in things like soups, sauces, and stews. It’s part of the mint family but has a softer, sweeter smell, not like the strong, in-your-face scent of oregano, which it’s often confused with. Its taste has a hint of pine and citrus, kind of subtle, but still adds a real warmth to dishes without overpowering other flavors. People sometimes use it dried, but fresh marjoram has a more delicate flavor that gets lost if it cooks for too long. It’s also known for having a few health benefits; some folks use it in teas or oils to help with digestion or to calm their nerves. You know, it’s the kind of herb that doesn’t take center stage but makes everything around it better.

Other Names of Marjoram

Marjoram actually goes by a bunch of other names, depending on where you are or who’s cooking. Here’s a list of some:

• Sweet Marjoram – This one’s the most common name, and it’s used to tell it apart from its wilder, stronger cousin oregano.
• Knotted Marjoram – It gets this name from the way its little flowers and leaves kind of bunch up in clusters, almost looking like tiny knots.
• Pot Marjoram – This name’s used sometimes in the kitchen since it’s popular in cooking, especially in soups or pots of stew.
• Wild Marjoram – This one’s a bit confusing ‘cause it’s actually referring to oregano in some places, which grows wild and has a similar look.
• Mountain Marjoram – Not super common, but some people call it this when it grows in hillier areas. It sounds kind of epic, doesn’t it?
• Goose Herb – Not as well known, but a few people call it this, likely because it used to be used in recipes for roasting geese back in the day.
• Joy of the Mountain – This one’s a little old-school and poetic; it’s actually a nickname because marjoram grows wild in sunny, hilly places and adds a bit of “joy” to the landscape.

So, depending on who you ask or where you are, marjoram might go by any one of these names, but it’s still that same mild, sweet herb underneath.

Nutritional Value of Marjoram

Here is the approximate nutritional value of marjoram per 100 grams:

Nutrient	Amount
Calories	271 kcal
Water	6.7 g
Protein	12.7 g
Carbohydrates	68.9 g
Fiber	40.3 g
Fat	7 g
Vitamins
– Vitamin A	8068 IU
– Vitamin C	51.4 mg
– Vitamin K	621 µg
Minerals
– Calcium	1990 mg
– Iron	82.7 mg
– Magnesium	347 mg
– Phosphorus	499 mg
– Potassium	1522 mg
– Sodium	77 mg
– Zinc	3.1 mg
– Copper	1.7 mg
– Manganese	6.1 mg
– Selenium	1.4 µg

Benefits of Marjoram

Marjoram has a bunch of neat benefits that go beyond just making your food taste good. Here’s a list that breaks down some of its helpful perks:

• Helps with Digestion – If you have an upset stomach or bloating, marjoram can work as a gentle aid. Drinking it as tea might help ease those annoying stomach issues.
• Calms Your Nerves – Marjoram has a mild calming effect, which makes it nice for winding down after a long day. Some folks even use marjoram oil in aromatherapy for a little stress relief.
• Relieves Muscle Pain – Marjoram oil is sometimes used in massage oils to ease sore muscles or joint pain. It’s not a cure-all, but it can be pretty soothing if you have aches from a workout or just a stiff neck.
• Supports Heart Health – Marjoram might help keep your blood pressure in check. It’s said to have properties that are good for blood flow, which is always a plus for heart health.
• Eases Coughs and Colds – When you’re under the weather, marjoram can be helpful. It has some antibacterial and antiviral properties, so a little marjoram tea could be good if you’re fighting a cold or cough.
• Boosts Immune System – Marjoram has antioxidants, which help your body stay strong and fend off the nasties that can make you sick.
• Regulates Menstrual Cycle – This one’s been passed down through generations. Some people say marjoram can help balance hormones, making it useful for women with irregular cycles or PMS.

Marjoram might not be a magic cure, but it has some solid benefits that make it worth keeping around in the kitchen or as a tea on a chilly day.

Varieties of Marjoram

Marjoram actually has a few varieties, each with its own little twist on the flavor and use. Here’s a list of the main ones:

• Sweet Marjoram – This is the classic marjoram you see in most recipes. It’s mild, slightly sweet, and has that warm, earthy flavor people love in soups, sauces, and even salads.
• Pot Marjoram – A little stronger than sweet marjoram, this type is sometimes called Cretan marjoram. It’s still good for cooking but has a more herbal taste, so it’s often used in Mediterranean dishes.
• Wild Marjoram (Oregano) – This one’s a bit confusing since it’s actually more like oregano than marjoram. Wild marjoram is bolder and spicier, with a sharper taste, so people use it when they want a stronger, more intense flavor in dishes.
• Winter Marjoram – Known for being hardy and able to handle colder weather, winter marjoram has a slightly woodier flavor, and it’s a bit more resilient. It’s great in hearty, warm dishes that need that cozy, herby touch.
• Knotted Marjoram – Named for its little “knots” of buds, this variety has a soft, floral flavor and is popular in teas or as a garnish because it’s so gentle.

Each type has its own personality, but they all add that nice, subtle flavor that’s kind of unique to marjoram. Some are stronger, some softer, but they all work in their own way to add a little extra warmth to a dish.

What Does Marjoram Taste Like

Marjoram has this gentle, almost sweet taste that’s kind of like a mix between oregano and thyme, but way less intense. When you first taste it, there’s this warm, earthy flavor that’s almost floral, with a bit of citrus in the background. It’s like it lifts up the flavor of whatever dish it’s in without taking over. You can taste a little bit of pepperiness too, but it’s not spicy or anything—more like a soft hint that adds to the warmth. Because it’s milder, marjoram is great for dishes where you want just a touch of herb flavor without overpowering everything else. It’s one of those tastes that makes a dish feel cozy and balanced.

How To Use Marjoram

There are tons of ways to use marjoram in cooking and beyond. Here’s a list to get you started:

• Add to Soups and Stews – Marjoram goes really well in broths, soups, and stews. Its mild flavor blends into the background, adding warmth without taking over, especially in chicken or vegetable soups.
• Season Meats – You can sprinkle marjoram on chicken, pork, or even fish before cooking. It’s great in marinades, too, giving meat a subtle, earthy flavor that goes well with garlic and lemon.
• Mix into Salads – Fresh marjoram leaves can be chopped up and tossed into salads for a little extra flavor. It’s great with tomatoes, cucumbers, or even mixed with a simple olive oil dressing.
• Use in Tomato Sauces – It’s a classic in Mediterranean sauces, especially tomato-based ones. Marjoram brings out the natural sweetness of tomatoes without being as strong as oregano.
• Make Herb Butter – If you mix chopped marjoram with some softened butter, it makes a delicious spread for bread or a tasty topping for vegetables like potatoes or green beans.
• Flavor Olive Oil – You can infuse olive oil with marjoram by adding fresh sprigs and letting it sit for a week or so. It makes a nice herby oil for drizzling over roasted veggies or dipping bread.
• Brew as Tea – For a calming drink, you can make marjoram tea by steeping fresh or dried leaves in hot water. It’s nice when you’re feeling stressed or need a cozy, warm drink.
• Garnish Dishes – Fresh marjoram can be used as a garnish to add color and a hint of flavor, especially on pasta dishes or casseroles. It’s like a little finishing touch that looks and tastes good.

Marjoram’s versatility makes it easy to add a gentle, herby flavor to so many dishes without it overpowering things.

Substitute for Marjoram

If you run out of marjoram, there are a few good substitutes that can give a similar flavor. Here’s a list to help you find the best swap:

• Oregano – This is probably the closest substitute since oregano and marjoram are pretty much “herb cousins.” Oregano is stronger, though, so you might want to use a bit less, or it can take over the dish. Start with half the amount you’d use for marjoram.
• Thyme – Thyme has a similar mild, earthy taste with a hint of sweetness. It works well in dishes like soups and sauces where you want a subtle herb flavor. You can use it in the same amount as marjoram, but keep in mind it has a bit more woodiness to it.
• Basil – Fresh basil can work in some recipes, especially if you need marjoram for something like a tomato sauce. It’s a little sweeter and brighter than marjoram, so it brings its own vibe to the dish, but it’s still a nice substitute.
• Sage – This one’s a little bolder, but in small amounts, sage can add that earthy, cozy flavor you get from marjoram. It works best in roasted meats or hearty stews, just go easy with it since it’s more intense.
• Herbes de Provence – This blend often has marjoram in it, along with thyme, rosemary, and sometimes lavender. It’s a good all-in-one substitute if you’re making something Mediterranean or French-inspired, but just remember it has a few extra herbs in the mix.
• Summer Savory – If you have it on hand, summer savory is mild and a little peppery, like marjoram. It’s not super common, but it works well in similar dishes, especially with beans or meats.

Each of these herbs brings a little something unique, so depending on the recipe, one might work better than the other. But any of these can save you in a pinch if you’re out of marjoram.

Where to Buy Marjoram

If you’re looking to buy marjoram, here’s a list of places where you can usually find it, whether you want fresh or dried:

• Grocery Stores – Most big grocery stores carry marjoram in the spice aisle. Look for it in a small jar with the dried herbs. Some stores even carry fresh marjoram in the produce section, usually in those little plastic herb packs.
• Farmers’ Markets – During the growing season, you can sometimes find fresh marjoram at local farmers’ markets. It’s a nice option if you want the freshest herbs, plus you’re supporting local growers!
• Specialty Herb Shops – If you have any specialty or health food stores nearby, they might have marjoram in bulk or organic options. These shops often have a wider variety of herbs, including different marjoram blends.
• Online – Websites like Amazon, Etsy, and even some grocery delivery sites have dried marjoram. Some even offer fresh marjoram if you’re okay with waiting a couple of days for shipping.
• Garden Centers or Nurseries – If you’d like to grow your own, marjoram plants are pretty easy to find at garden centers in spring and summer. Marjoram is actually pretty low-maintenance, and you’ll have fresh leaves whenever you need!
• Spice Shops – Specialty spice stores, either in person or online, are another great spot to find marjoram. They often have fresher, higher-quality spices that pack more flavor.

Whether you want fresh or dried, these spots usually have you covered. Fresh marjoram can be a little harder to find, but growing it yourself is a good backup option if you want it on hand year-round.

How To Store Marjoram

Storing marjoram the right way helps keep its flavor fresh longer. Here’s a list of tips for keeping both fresh and dried marjoram:

• Storing Fresh Marjoram in the Fridge – Fresh marjoram leaves can wilt quickly if not stored right. To keep them vibrant, gently wrap the unwashed sprigs in a damp (not soaked) paper towel, which helps maintain the right moisture level. Place the wrapped marjoram in a sealed plastic bag or a glass container with a lid, and store it in the crisper drawer, where humidity is slightly higher. This should keep it fresh for about a week, though you might need to check it for wilting or browning after a few days.
• Freezing Fresh Marjoram for Later Use – If you want to save fresh marjoram longer, freezing is a good option. Start by rinsing and drying the leaves. Chop the marjoram into small pieces or keep it whole, depending on how you’ll use it. Then, place the marjoram in an ice cube tray, covering it with a bit of water or olive oil. The water method works well for soups and stews, while olive oil is ideal for sauces or sautéing. Once the cubes are solid, transfer them into a freezer bag, squeezing out any excess air. Label the bag with the date, and try to use the frozen marjoram within 3-4 months for the best flavor.
• Drying Fresh Marjoram at Home – Drying marjoram preserves its flavor for long-term storage. First, rinse the marjoram and pat it dry with a towel. Then, bundle a few sprigs together, securing them with a string or rubber band. Hang these bundles upside down in a dry, dark, and well-ventilated space, like a pantry or an unused closet. After a couple of weeks, the leaves should feel crispy and dry. At that point, you can remove the leaves from the stems, crumble them slightly, and store them in a glass jar or airtight container. Dried marjoram can keep its flavor for up to a year if stored away from heat and light.
• Keeping Dried Marjoram Fresh – Dried marjoram should be kept in a dark, cool place to retain its essential oils and aroma. Light, heat, and humidity can break down its flavor, so avoid storing it near the stove or on a sunny countertop. Instead, place it in a sealed jar in a pantry or spice drawer. Properly stored dried marjoram will keep its flavor for around 6 to 12 months. If it starts to smell weak or stale, it’s probably time to replace it.
• Label and Date Your Herbs – Herbs, especially dried ones, can lose their flavor over time, so marking the date on the container when you first store your marjoram helps you keep track of its freshness. Even if marjoram still smells decent after a year, it will have lost a lot of its original strength, so it’s a good idea to refresh your stock annually.
• Waiting to Crush Dried Marjoram – Dried marjoram keeps best if you leave the leaves whole until you’re ready to cook with them. Crushing or grinding the leaves releases the oils that give marjoram its aroma and flavor, but these oils evaporate over time once exposed to air. By storing marjoram as whole leaves and only crushing it right before you add it to a dish, you get the most flavor out of it.

By storing marjoram carefully, whether fresh or dried, you can enjoy its delicate, warm flavor whenever you need it. With these methods, you’ll have flavorful marjoram ready to go for months.

Frequently Asked Questions (FAQs) About Marjoram