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.
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
There’s also a very hardy species called pot marjoram, which has a stronger, slightly
Marjoram (dried), 1 teaspoon (1g)
Total Fat: 0.1g