Marjoram: Warm, Floral and Slightly Sweet!

Marjoram is a versatile herb with a warm, slightly sweet flavour and a hint of citrus. It shares similarities with oregano but is milder, less pungent and more delicate, making it perfect for adding depth to dishes without overpowering them. Its subtle floral and woody undertones create a comforting aroma that pairs well with a variety of ingredients. The texture of marjoram depends on how it is used. Fresh has soft, velvety leaves that blend easily into dishes, while dried marjoram is more concentrated and slightly crumbly, making it ideal for long cooking processes where its flavour can develop gradually.

Marjoram Cooking Suggestions

• Garnishing: Sprinkle fresh over finished dishes for a bright, aromatic lift.
• Infusing: Infuse into butter or oil to gently heat to release its warm, herbal notes.
• Stirring: Add to soups and stews to enhance depth in slow-cooked dishes.
• Mixing: Mixed into marinades, it pairs well with olive oil, garlic and citrus.
• Blending: Blended into herb mixes (complements thyme, rosemary and basil).

Marjoram Serving Suggestions

• Poultry: Enhances the flavour of chicken and turkey.
• Pork and lamb: Adds warmth and depth to roasts and grilled meats.
• Vegetables: Works well with mushrooms, courgettes and tomatoes.
• Beans: Complements chickpeas, lentils and white beans.
• Cheeses: Balances the richness of creamy sauces and cheeses.
• Mediterranean cuisine: A staple in Greek and Italian seasoning blends.