If basil, and oregano, had a love child, it would be marjoram. The quiet kid in your spice cabinet that brings wonderful subtlety to your cooking!

4 oz./113 g.

Sold By: Spice Jungle

Product Description



Marjoram is one of those wonderful herbs that no-one seems to know what to do with.  That’s because it’s a very subtle, nuanced flavorant. If oregano and basil had a love child, it would be marjoram.

It’s especially good on poultry, when you’re looking for a nice, delicate herbal aroma, and taste, without so much assertiveness. It’s also a good bridge role-player in spice rubs. Think of it as a shy oregano, or a less assertive thyme, that lets the other herbs in your mix play nicely with one another.


The flavor is warm, spicy, herbal, and a slight phenolic bitterness similar to oregano, but a bit sweeter with a hint of mint. Marjoram should always be added at the very end of cooking to ensure the flavor is at its strongest. Dried marjoram has a stronger flavor than fresh and is usually preferred for this reason.


Sweet marjoram is native to Anatoila, what is, today, the Western half of Turkey. It grows all over the world, today, though. In the Middle East, it is often substituted for thyme in the making of the spice blend za’atar. It is used, in the Middle East, interchangeably in recipes calling for Oregano, as it’s frequently mistaken for the other herb.


  • Mediterranean marjoram tea
  • Great in a homemade bratwurst;
  • Excellent aromatic for roasted chicken;
  • Garnish for roasted root vegetables


  • Marjoram naan bread with simply roasted meats;
  • Chopped fresh marjoram added to roasted fennel salad with a lemon vinaigrette;
  • Add to chèvre with a touch of onion powder and salt for an herb cheese spread on crackers;
  • Steamed baby Yukon Gold potatoes tossed in ghee with salt and marjoram.



Ancient Greeks believed that marjoram which they called “joy mountain,”  was a medicinal herb that healed those recovering from poisoning, convulsions and swelling. Wedding couples were crowned with it as part of their ritual marriage ceremonies because it was believed that marjoram helped to nurture love, hence it was added to food to promote civility and love. Its introduction into European cuisine was probably around the 13th century, where it picks up its English name, from the Old French majorane, although that, itself may trace back the herb back to India well before that. In England, it became a staple used in the making of beer, and tobacco, as a flavorant, and a preservative.


  • Pot marjoram
  • Knotted marjoram

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