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Unlike most other herbs dried marjoram has just as much, or even more, flavor and aroma than the fresh version does. Throughout the Middle East and Mediterranean regions it is practically interchangeable with Oregano.
Also known as Knotted Marjoram, Sweet Marjoram, Joy of the Mountains, Marjoram Spice and Pot Marjoram it is native to North Africa. Today it is grown throughout the Mediterranean, North America and western Asia, our Organic Marjoram is harvested in Egypt. Marjoram is often confused with wild marjoram, which is better known as oregano but they are not the same. While closely related to Oregano, Marjoram has a milder and sweeter flavor profile. The aroma is mildly spicy with pleasing citrus undertones while the flavor is a bit sharp, sweet and minty. Dried Marjoram is very light in volume-to-weight and one ounce is equal to approximately two cups. Top quality dried marjoram is a green/ slate grey in color. Marjoram is referred by some as the “meat herb” and works well with almost all foods except for sweets. As a meat herb it has a reputation for outstanding flavor in homemade liverwurst, meat loaf and sausage. Some chefs consider Marjoram more of a refined oregano and it’s quite popular in tomato based Italian dishes like pasta, pizza and spaghetti. Use Marjoram with artichokes, beans, cabbage, carrots, cauliflower, cheese dishes, chicken, corn, eggplant, eggs, fish, lamb, mushrooms, onions, pork, potatoes, turkey, spinach, squash, sweet peppers, tomatoes and venison. It is also spectacular in mashed potatoes, mushroom sauces, rice dishes and cream based soups (especially chowders). Marjoram is a key ingredient in popular spice blends such as Bouquet Garni, Fines Herbes, Herbs de Provence, and Zahtar. Dried Marjoram partners well with basil, bay, chili, cumin, garlic, juniper, paprika, parsley, rosemary, sage and sumac. Helpful hints: To fully release its delicate flavor you should crush the marjoram in your hand before adding to your dish and for best results we recommend that it add it toward the end of the cooking process and too much cooking will cause it to break down and lose its flavor. When substituting dried Marjoram for fresh use 1 teaspoon dried to 1 tablespoon fresh. If you are in a real bind and you don’t have dried Marjoram for a recipe you can use Oregano (use 2 parts Oregano to 3 parts Marjoram). We also carry a non organic Dried Marjoram. Some of our favorite recipes using Marjoram are Low Sodium Beef Stew, Roasted Fennel and Garlic Chicken, Beef Vegetable Stew and Split Pea Soup. |
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