Marjoram

Marjoram comes from the Origanum majorana plant, a Mediterranean herb known for its mild, sweet, and slightly floral flavor. Closely related to oregano but gentler and more nuanced, marjoram is a staple in European and Middle Eastern cooking.

Its dried leaves add a soft, aromatic lift to soups, sauces, poultry, lamb, vegetables, salads, and marinades. Marjoram's subtle citrusy undertones make it especially useful when you want the flavor of oregano without the stronger bite. It holds up well in slow-cooked dishes while still offering a clean, fragrant finish.

Beyond the kitchen, marjoram has a long history in traditional herbal practice, and its essential oil is popular in aromatherapy for its warm, herbaceous fragrance.

Dried marjoram has a sweet, woody, slightly piney aroma with a floral lift and a hint of citrus. It is gentler than oregano, which makes it easy to use generously, and it is a key herb in blends such as herbes de Provence and poultry seasoning.

How to use it

Use about one teaspoon of dried marjoram for a pot of soup or stew serving four, or one teaspoon per 500 g of meat in a rub or marinade. Technique tip: rub the dried leaves between your palms before adding them to release the oils, and add half at the start and a pinch at the end for the freshest flavour.

Botanical Name: Origanum majorana

Also known as: Sweet Marjoram, Knotted Marjoram, Marwa, Mejorana, مردقوش, マジョラム