Marjoram Whole



The sweet, soft pine and citric flavor of Marjoram makes it a stand-in for Oregano. In fact both Marjoram and oregano come from the same plant family and have a similar taste; only Marjoram is the milder of the two. This herb is native to the Mediterranean and a staple for Italian, North African, Middle Eastern, German, and French cuisine.

Marjoram is very versatile and enhances the flavors of many foods. It goes quite well with vegetables, meats, sauces, stews, chowders, fish, mushrooms, in salad dressings… you get the picture. When using a recipe that calls for Marjoram, you can easily substitute basil, thyme, and savory in equal parts; or if you use oregano, be sure to do so in smaller amounts so as not to overpower your dish.

Marjoram is also popular as a scent for a variety of personal care products such as skin creams, body washes, shaving gels and soaps.


Complements lamb dishes, as well as beef and veal.Start with 1/2 teaspoon per 4 servings.Marjoram blends well with parsley, dill, basil, or thyme. Try it in soups or stews.


Dried Marjoram.
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