Seasons/Availability
Marjoram is available year-round.
In the United States, marjoram is most often available in its dried form. Fresh marjoram is sometimes available at farmers markets and specialty grocers during the late spring through summer months.
Selection
Fresh Marjoram should be fragrant with a deep green color and soft texture. It should also not have any yellow or brown spots. When buying dried Marjoram, make sure it is labeled “Marjoram” and not “Oregano” as they are often mislabeled.
Storage
Dried Marjoram can be stored for up to 6 months in an airtight container away from direct sunlight. Fresh Marjoram should be stored in the refrigerator for up to three days.
Substitutions
If you don’t have Marjoram, oregano is a good substitute as the flavors are quite alike. Parsley, thyme or tarragon can also be used if you’re looking for something different.
Uses
Marjoram is best used for flavoring and seasoning sauces, soups, stews and even fish dishes. It pairs well with garlic and onions and can be used to add flavor to marinades or salad dressings. Dried Marjoram can be used in place of fresh but since it has more intense flavor, start off by using half as much.
Marjoram can also be used to make teas and infusions. Steep 1 teaspoon of the herb in 8 ounces of hot water for 10 minutes and enjoy a calming cup of tea that can help with digestion or insomnia.
Nutrition
Marjoram is an excellent source of many vitamins, minerals, and other nutrients, including vitamin A, vitamin C, iron, magnesium, potassium and calcium. It also contains antioxidants which helps reduce inflammation and protect against disease.
