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Sweet Marjoram

Origanum majorana Allergen-Free
Sweet Marjoram

Sourcing & Taxonomy

  • Family Lamiaceae
  • Primary Cuisine Mediterranean, European
  • Seasonality Summer (fresh), Year-Round (dried)
  • Source Marjoram leaves

The Forktionary Angle

"Often mistaken for oregano, marjoram offers a milder, sweeter aroma that shines in delicate dishes where oregano might overpower."

Definition

A delicate, aromatic herb from the mint family, known for its sweet, citrusy, and slightly woody flavor.

Sensory Profile

TasteSweet, Floral, Piney, Mild Citrus
TextureSoft (fresh), Crumbly (dried)
AromaWarm, Aromatic, slightly Minty
AcidityLow

Technical Metrics

Antioxidant Content

Rich in phenolic compounds, contributing to its health benefits.

Flavor Retention

Best added at the end of cooking to preserve its delicate flavor.

Global Production

Primarily cultivated in Egypt, France, and Hungary.

Nutrition Facts

Per 1 g (1 tsp dried)
Calories271 kcal
Total Fat7.03 g
Saturated Fat0.51 g
Trans Fat0 g
Cholesterol0 mg
Protein12.65 g
Total Carbohydrate60.63 g
Dietary Fiber40.3 g
Total Sugars4.09 g
Calcium1990 mg
Iron82.71 mg
Potassium1522 mg

Chef’s Secret

Add fresh marjoram at the end of cooking to preserve its delicate flavor; dried marjoram can be added earlier.

Substitutions

Best Match

Oregano

1:1

Similar flavor profile, but oregano is stronger; use less if replacing marjoram.

Thyme

1:1

Earthy and woody notes match, but lacks the citrus brightness.

Sage

1:0.5 (use less)

Stronger, more pungent; good for poultry and hearty dishes.

Basil

1:1

Sweeter, more peppery; good for Mediterranean dishes.

Buying Guide

For fresh, look for vibrant green leaves without wilting. For dried, choose whole leaves over powder for better flavor retention.

Flavor Pairings

Lamb poultry fish tomato sauces vegetables eggs soups stews.