Marjoram is an herb that can be identified by its smooth, oblong leaves that look very similar to oregano. In fact, it is often called “sweet marjoram” to differentiate it from oregano, which is sometimes known as wild marjoram.
Though the two are closely related, sweet marjoram is not as spicy as oregano and it has a distinctive sweet pine and citrus flavor.
Preparation
Marjoram has woody stems that should be discarded before finely chopping the leaves and adding them to a recipe.
Marjoram is routinely used as seasoning for soups, stews, dressings, sauces and roasts.
It’s often included in well-known herb combinations like the French herbes de Provence and the Middle Eastern za’atar.
Always add marjoram towards the end of the cooking time or else the heat can destroy its delicate flavor.
Storage Tips
Store fresh marjoram in the refrigerator, loosely wrapped in a damp paper towel and slipped into an airtight container.
Long Term Storage Tips
Marjoram leaves dry quickly and maintain their distinct flavor.
To dry, hang a small bunch of marjoram stems upside down in a dark, ventilated area. Once dry, crush the leaves, toss out the stems and store in an airtight container.
Seasonality
Marjoram is a cold-sensitive perennial herb, but talented farmers and gardeners can harvest it nearly year round.
Recipes
Confetti Polenta with Marjoram
Flat Summer Squash Omelet
Roasted Sweet Potatoes with Fresh Marjoram
Truly Tender Meatballs in Rich Tomato Sauce