Shop products for Marjoram 
Marjoram is used to infuse oils and vinegar and to season pasta and bean dishes.
A native of the Mediterranean, marjoram has a subtle flavour and aroma best described as being in the middle ground between oregano and thyme.
Varieties
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 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.
Availability
Marjoram is available fresh in some markets with large fresh-herb sections, but more often it is found dried in small bottles or cans, or freshly freeze-dried.
Pot marjoram is widely available in the Mediterranean, but rarely found in the United States.
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.
