What is Marjoram? Beginner's Guide to a Tasty Herb
About Marjoram
What is marjoram? Although oregano is sometimes called “wild marjoram”, the two, oregano and marjoram, are different herbs. Adding to the confusion is the fact that the plants are similar in appearance and part of the same genus. Marjoram (origanum marjorna) tends to be more delicate in flavor and aroma than oregano (origanum vulgare). Both are part of the mint family and are Mediterranean in origin.
Though some might use marjoram as a substitute for oregano because of the similarities, fresh marjoram makes an excellent substitute for fresh sage in recipes.
How to Select and Use
Fresh marjoram may have leaves that are pale green or grayish-green in color. If they are colored differently, such as black or brown, it can indicate the marjoram is no longer fresh. The season for fresh marjoram is the summer.
Marjoram is often used in dishes containing chicken, eggs, fish, beef, veal, lamb, potatoes, tomatoes, cabbage, cheese and beans. The slightly mint and citrus flavor lends itself well to dressings and marinades. Marjoram may also be successfully used in many different stews and soups.
Because of the delicate flavor, fresh marjoram tends to be added to hot dishes towards the end of the cooking time. Marjoram may also be used in a bouquet garni to add flavor to soups and stews.
How to Store Marjoram
According to Bon Appétit, marjoram freezes easily, so it is best to store it in the refrigerator in the warmest section. Fresh marjoram may be stored this way for up to five days, in a plastic bag.
Dried marjoram, like many dried herbs, should keep for approximately six months when kept in a cool dark place, in an airtight container.
Substituting Fresh Marjoram for Dried Marjoram
Though recipes may specify fresh or dried marjoram, generally either may be used. To substitute fresh marjoram in place of dried, use one tablespoon of fresh for each teaspoon of dried.
Recipes
The WHFoods website has posted a reader recipe for California Salad that utilizes dried marjoram in creating a unique and flavorful flair in a salad loaded with fresh vegetables.
Cooking class instructor Linda Gilbert shared her recipe for Confetti Polenta with Marjoram in her Sally’s Place article (see link in References section). The recipe includes fresh marjoram, peppers, garlic and cheese. As a side dish, it serves eight people.
Bon Appétit has a recipe for Sicilian Lamb Patties Braised with Eggplant, Peppers and Tomatoes that calls for fresh marjoram. This recipe is perfect for using the last-of-the season fresh marjoram, eggplant and tomatoes. It serves six people and can be served over pasta or polenta.
Summary
What is marjoram? It is an herb that creates a delicate flavor enhancement to a diverse assortment of foods and dishes. It can be used fresh or dried and may be found in bouquet garni.
References
Oregano . . .or is it Marjoram? Linda Gilbert. Sally’s Place Special Feature. Best Women’s Network. https://www.sallybernstein.com/food/columns/gilbert/oregano.htm
Marjoram. Bon Appétit. https://www.bonappetit.com/tipstools/ingredients/2008/10/marjoram