Marjoram

Majoran; marjoram

Flavor and role: Related to oregano but with a sweeter, milder floral aroma. It is sensitive to heat, so add it towards the end of cooking.
Typical dishes and uses: German sausages, Polish żurek, potato soup, meatloaf, herbes de Provence.
Substitutes: 1 tsp marjoram = ¾ tsp oregano (stronger) or 1 tsp thyme.
Storage: Fresh: wrapped in a kitchen towel, 1 week in the fridge. Dried: 1 year airtight.
Main countries: Germany · Poland · Egypt
Used in this book: Bigos (Polish Hunter's Stew)Old-Polish Three-Meat Bigos with Porcini Bigos Reuben Melt with Russian Dressing Bigos Breakfast Hash with Crispy Potatoes and Eggs Beef Shin Goulash with Csipetke

Updated 2026-10-10