Marjoram

Preparation, uses, and tips

Popular in French, Greek, and Italian cuisines, marjoram can be used to flavour 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 flavour 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 flavour, where the more delicate flavour 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 a few days. Store dried marjoram in a cool, dark place in an airtight container.

Varieties

Sweet marjoram is the most widely available of a few varieties, and it is usually simply called “marjoram.” It has oval, inch-long (2.5cm), pale green leaves and a delicate, sweet flavour. 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 flavour.

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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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.