Europe & Mediterranean

Marjoram

Origanum majorana, a close relative of oregano.

Leaf.

Part Used

Fresh or dried.

Form

Local / Regional Names

Maggiorana (Italian); mejorana (Spanish).

Countries / Cuisines

Widespread across the Mediterranean, especially prominent in French and Central European cooking.

Flavor & Aroma

Sweeter, milder, more floral than oregano, with a delicate pine-citrus undertone.

Culinary Uses

A more delicate herb than oregano, suited to lighter dishes and sauces.

Classic Dishes

Herbes de Provence (a key component); various French and Italian sauces; stuffing mixes.

Pairings

Thyme, lemon, poultry.

Timing

Add fresh toward the end of cooking, or dried earlier since it holds up moderately well to heat.

Storage

Dried keeps about a year sealed and dark; fresh keeps about a week refrigerated.

Substitutions

Oregano, using a reduced quantity given its more intense flavor relative to marjoram's delicacy.

Cultural / History Notes

Closely related botanically to oregano but genuinely distinct in flavor – sweeter and more floral rather than simply a milder version of the same thing.

Blend Cross-References

Herbes de Provence; bouquet garni (some formulations).