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)Żurek (Polish Sour Rye Soup)Old-Polish Three-Meat Bigos with Porcini Bigos Reuben Melt with Russian Dressing Bigos Breakfast Hash with Crispy Potatoes and Eggs Clarified-Butter Bratkartoffeln with Caraway, Marjoram and Fried Egg Beef Shin Goulash with Csipetke Fried Kibbeh Footballs with Pine Nut Filling and Tahini Sauce Homemade Zakwas Żurek with Smoked Ribs Żurek Ramen with Soy Eggs and Seared Kiełbasa Żurek Croque Madame with Kiełbasa

Updated 2026-10-10