Now in Season Mud Season Subscribe

Marjoram

Origanum majorana
June - August

Cooking Tips

  • Cooking lessens the flavor of marjoram so add it toward the end of dishes.
  • Add to naturally sweet vegetables such as carrots, summer squash and sweet potatoes.
  • Sprinkle on top of a hearty cobb salad for a spicy-sweet flavor addition.
  • Add to grilled chicken or pork toward the end of cooking.

Details

Marjoram (also called sweet marjoram) is of the same genus as oregano but has a sweeter, slightly spicy flavor, compared to oregano with its more bitter, sharp flavor. Marjoram is grown as an annual in our region and has twisty, knotted-looking leaves. The best quality can be found in July when the plant’s oils are the most concentrated. Marjoram and oregano are both easily grown in a sunny windowsill all year long.

Nutrition: Marjoram, like oregano, is a nutrient dense spice, including vitamins K and E, manganese, iron and even calcium.

Storage Tips

Hang fresh branches of marjoram in a warm, dry place out of direct sunlight to dry. Once the branches and stems are completely dried, simply crumble the leaves off the stems and store in an airtight container.