Marjoram is part of the mint family, thus explaining its slightly minty flavor. Others compare the herb to oregano but it is sweeter and lacks the resinous flavor of oregano. It can be substituted for basil in most recipes (about two-thirds as much) since it pairs well with similar foods. Marjoram is present in many Mediterranean cuisines and was even used by early Greeks in funeral rights to symbolize their loved ones’ happiness both in life and beyond.
Store in a plastic bag in the refrigerator.
Visit this page for tips on storing and drying herbs.
The herb goes well with ground meats, poultry dishes, stuffing, and tomato sauce. Marjoram’s flavor can be delicate so it is best added towards the end of cooking so its essence does not dissipate.
Recipes for Marjoram
Bean Salad with Creamy Herb and Shallot Dressing
Braised Red Potatoes with Lemon and Herbs
Zucchini and Fresh Herb Fritters