Herb | Vegan Vegetarian Gluten Free

Leaf Marjoram

Origanum majorana Allergen-Free
Leaf Marjoram

Sourcing & Taxonomy

  • Family Lamiaceae
  • Primary Cuisine Mediterranean
  • Seasonality Late Spring to Early Autumn (fresh); Year-Round (dried)
  • Source Marjoram Plant

The Forktionary Angle

""

Definition

An aromatic herb in the mint family, known for its delicate, sweet, and slightly woody flavor, often used in Mediterranean cuisine.

Sensory Profile

TasteSweet, Woody, Citrusy, Floral, Slightly Bitter
TextureSoft (fresh), Crumbly (dried)
AromaSweet, Piney, Mildly Pungent
AcidityLow

Technical Metrics

Nutrition Facts

Per 1g (1/2 tsp dried)
Calories271 kcal
Total Fat7 g
Saturated Fat0.5 g
Trans Fat0 g
Cholesterol0 mg
Protein13 g
Total Carbohydrate61 g
Dietary Fiber40 g
Total Sugars4 g
Calcium1990 mg
Iron82 mg
Potassium1522 mg

Chef’s Secret

Marjoram's delicate flavor is best added towards the end of cooking, especially when fresh, to prevent it from dissipating.

Substitutions

Best Match

Oregano

1:1 (use slightly less)

Closely related, but oregano is stronger and more pungent, use cautiously.

Thyme

1:1

Offers similar earthy and woody notes, but lacks marjoram's sweetness.

Sage

1:1 (use less)

Stronger, more savory and peppery, suitable for robust dishes.

Basil

1:1 (fresh only)

Sweet and peppery, suitable for Italian and Mediterranean dishes.

Buying Guide

Fresh marjoram should have vibrant green leaves; dried should be fragrant and free of dust.

Flavor Pairings

Chicken Lamb Pork Fish Tomatoes Eggs Soups Stews Pizza.