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Preparation, uses, and tips

Popular in French, Greek, and Italian cuisines, marjoram can be used to flavor a variety of foods, particularly meats (especially lamb and veal) and vegetables. It is also frequently used to infuse oils and vinegar and to season pasta and bean dishes.

Marjoram’s delicate flavor is destroyed by heat, so it is best added just before the dish is ready to serve, or used in lightly cooked dishes. It goes especially well with bay leaves, garlic, onion, thyme, and basil.

Pot marjoram is best suited for pungent dishes, such as those with a pronounced onion or garlic flavor, where the more delicate flavor of sweet marjoram would not stand out.

Buying and storing tips

Wrap fresh marjoram in damp paper towels, place in a sealed plastic bag, and store in the refrigerator where it will keep for several days. Store dried marjoram in a cool, dark place in an airtight container.


Sweet marjoram is the most widely available of several varieties, and it is usually simply called “marjoram.” It has oval, inch-long (2.5cm), pale green leaves and a delicate, sweet flavor. The leaves and flowers are used fresh or dried in salads, soups, stuffings, quiches and pies, omelets, and potato dishes.

There’s also a very hardy species called pot marjoram, which has a stronger, slightly bitter flavor.

Nutrition Highlights

Marjoram (dried), 1 teaspoon (1g)
Calories: 3
Protein: 0.1g
Carbohydrate: 0.6g
Total Fat: 0.1g
Fiber: 0.4g

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