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Dried marjoram

Spices & seasonings · Dried herbs

Dried marjoram

Dried marjoram: a sweet, mild cousin of oregano with floral notes, for sausages, stuffings and soups.

Also called: marjoram, majoram

Around the world: Majoran (de) · majeranek (pl)

A kind of spices

8 recipes with it

Read the full spice guide: flavour, history and how to use it

Photo: Misterneedlemouse, via Wikimedia Commons (CC0-1.0)

What it is

Marjoram is a close relative of oregano with small, soft grey-green leaves. It is sweeter, milder and more floral, with a pine-and-citrus edge. It is common in German, Polish and Hungarian cooking, especially with potatoes, sausages and pork.

Origanum majorana

How it’s used

  • German and Polish sausages and żurek
  • Potato soups and stews
  • Stuffings and meatballs
  • Tomato dishes in place of oregano

Characteristics

Taste
Sweet, mild, floral.
Sold as
dried, fresh
Cooking uses
Mainly a seasoning, Commonly cooked

Storage

Cool, dry and dark. Airtight jar away from light.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
271 kcal
Protein
12.66 g
Carbohydrate
60.56 g
Fat
7.04 g
Fibre
40.3 g
Sugars
4.09 g

USDA FoodData Central: Spices, marjoram, dried.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with dried marjoram

More dried herbs