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Dried Marjoram
Spices

Dried Marjoram

Taste Profile Floral, Sweet Pine, Citrus Undertones, Woody, Milder than Oregano

Often overshadowed by its louder, more aggressive cousin oregano, sweet marjoram is the gentle, sophisticated soul of the herb rack. It possesses a warm, perfume-like aroma with hints of sweet pine and citrus that brings a sun-baked mellowness to a dish without the sharp, bitter bite. It is a comforting herb, essential to the traditional farmhouse kitchen, where it has long been the secret to balancing rich, fatty meats and hearty sausages.

Culinary Notes

Unlike robust woody herbs (like rosemary) or spices, dried marjoram has a delicate flavour that can be lost with prolonged boiling; add it towards the end of cooking to preserve its floral top notes.

It is the traditional 'sausage herb' of Britain and Germany; use it generously in stuffings, meatballs, and pork dishes where you want savouriness without heavy spice.

To reactivate the oils in the dried leaves, always crush or rub them vigorously between your palms before sprinkling them into the pot.

It has a special affinity for tomato-based sauces where oregano might be too harsh, smoothing out the acidity with its natural sweetness.

Health & Folklore

A traditional carminative, meaning it aids in digestion and helps settle the stomach after a heavy meal.

Known in folklore as a 'nerve tonic', brewed as a tea to promote relaxation and restful sleep.

Contains antioxidant compounds like carvacrol, though in milder concentrations than oregano.
Keeper's Tip

Worthy Substitutes

Dried Oregano (use half the amount as it is stronger), Dried Thyme, Summer Savory, Herbes de Provence.

Used in these Recipes

Fasolka po Bretońsku with Jajko Sadzone

Fasolka po Bretońsku with Jajko Sadzone