Marjoram is a commonly used culinary spice and, at the same time, one of the cold-sensitive perennial herbs. Thus, it’s worth it for you to know the best marjoram substitute or substitutes for marjoram. Before that, we would like to brief you, what is marjoram, what is marjoram used for, What Does Marjoram Taste Like, marjoram benefits, what spice is similar to marjoram, Favorite marjoram recipes, and many more things related to saffron along with the substitutes for marjoram.
What is Marjoram?
Marjoram (Origanum majorana or Majorana hortensis) is an aromatic herb that has been cultivated for thousands of years in the mint (Lamiaceae) family. Marjoram was said to be grown by the goddess Aphrodite in Greek mythology. It’s also known as knotted marjoram because the fuzzy, green, oval-shaped leaves grow opposite each other, forming distinct clusters or knots. This is commonly used in salads, soups, casserole, and meat dishes.back to menu ↑
What are the Best Marjoram Substitutes?
Since you need to know about the substitutes for marjoram this section will brief you about marjoram substitute. If you’re preparing a recipe that calls for a splash of marjoram, the following ten marjoram substitutes will come in handy.
Based on our research findings, oregano can be identifying as the best substitute for marjoram spice. Fresh oregano can be used in place of fresh marjoram for any of your favorite dishes. Use half the amount of oregano since it has a more pungent and less sweet taste. Keep in mind that dried oregano has a better flavor than fresh oregano. Oregano can be used in place of marjoram in a number of dishes, including soups, stews, salads, and more. Most importantly, you can use marjoram instead of oregano in this vegan split pea soup, as the two herbs are interchangeable.
If you don’t have any marjoram plant on hand, oregano will suffice. Both herbs are members of the mint family (Lamiaceae), and they’re used in various dishes together. They’re simple to substitute due to their complementary visual appearance and flavors.
Marjoram has a flavor profile that is remarkably similar to oregano; the main difference is the potency. Oregano has a better flavor than marjoram and doesn’t have the same amount of sweetness. If you’re using fresh herbs, you can reduce the amount of oregano needed in the recipe by half. If you’re using dried, edible herbs, cut the sum in half.
Marjoram vs. Oregano
You can see the oregano vs. marjoram comparison table below to identify the main differences.
|Smell And Flavor||Floral And Woodsy||Pungent And Spicy|
|Grows||Tall With Oval Leaves||Bushy With Wide Leaves|
|Color||Olive Green Color||More Gray Green Color|
|When To Use||End Of Cooking||Early Cooking|
|Most Suitable||Suites In Deserts||Suits Italian Dishes|
Thyme can be used in the same way that marjoram is. In roasts, casseroles, and stews, thyme works best as a replacement for marjoram. The bacon-wrabacon-wrappedped sausages, for example, go well with thyme or marjoram.
Marjoram, like sage, is a member of the mint tribe. Since they are related, they have similar flavor profiles and have a lot in common with other mint family herbs, including thyme and sweet basil. Using the same amount of sage as you would marjoram in your recipe. Fresh or dried sage can be used. It’s worth noting that marjoram’s taste doesn’t hold up as well to long cooking as sage’s does.
Sage is a common ingredient in savory recipes and Thanksgiving stuffing because of its strong herbal aroma and earthy flavor. It’s available year-round in both dried and fresh forms. As a result, you can use it as a marjoram substitute whenever you want! It’s well-known for its medicinal and therapeutic properties, in addition to its culinary uses.
4. Sweet Basil
Fresh basil almost has a peppery undertone to it, and it’s not a good substitute for marjoram’s soft pine and citrus notes. Basil can be used in a number of pasta sauces and stews, such as this Vegan Caponata Alla Siciliana. It’s also a good match for this sausage soup. Basil, a part of the mint family, may be used in a pinch. Many with refined tastes, on the other hand, would be able to tell the difference.
Za’atar is made up of woodsy and aromatic dried oregano, thyme, and/or marjoram, as well as tangy and acidic sumac and toasted sesame seeds (nutty and rich). Marjoram is also used in za’atar. As a result, you should consider it one of the best marjoram substitutes.
Za’atar is a Middle Eastern staple, and it’s an excellent herb for roasting vegetables or dressing salads like the fattoush salad. This herb blend is one of the best marjoram alternatives.
A za’atar mixture may have a tangy, herbal, nutty, or toasty flavor. Za’atar is both a spice genus and herb, Thymbra spicata, in the marjoram/oregano family, with a slight minty tendency. Others have a salty flavor and are very unusual, while others have a lemony flavor.
6. Poultry Seasoning
Poultry Seasoning is a must-have in every home kitchen. It’s a blend of herbs and spices like nutmeg, sage, thyme, marjoram, rosemary, and black pepper that’s more than just a chicken, turkey, or duck seasoning. Thus, it can be used as a top from perfectly grilled fish using a flat top grill to roasted vegetables to fried chicken batter, poultry seasoning adds flavor and complexity to various dishes.
7. Summer Savory
Summer savory is a common condiment in Canada, and it’s often compared to sage. This spice is traditionally used to spice hearty roast recipes. Roast venison or these delectable pork medallions are two examples. Just use dried or ground summer savory instead of marjoram herb.
When flavoring and seasoning sausages, the only way to replace marjoram with summer savory is to use it.
Tarragon is commonly used as a replacement in Mediterranean and French cuisine. It is a leafy green herb that is highly aromatic with a subtle licorice flavor. It adds a fresh, spring taste and a bit of elegance to various recipes, including salad dressings, sauces, fish, and chicken dishes, and is commonly used in French cooking.
It’s a perennial herb that can be found all over Eurasia and North America. Tarragon’s distinct flavor profile makes it suitable for fish and chicken, as well as sauces and vinaigrettes. If you don’t have sweet marjoramon hand, tarragon can be used as a replacement.
9. Herbs de Provence
Marjoram is commonly used in the preparation of herbs de Provence. As a result, you can use the mixture to season recipes that call for a pinch of marjoram. Just be careful not to use too much of the mixture since it contains other herbs that are very fragrant or overpowering. In this classic roast vegetable recipe, for example, marjoram can be replaced with herbs de Provence.
The herb marjoram belongs to the herbs de Provence family. As a result, you can use this mixture in a variety of recipes that call for a dash of marjoram. Just use a limited amount of this mixture since it contains other very fragrant notes and overpowering herbs. In classic roast vegetable recipes, for example, marjoram can be replaced with herbs de Provence.
10. Dried Lemon Grass
Dry lemongrass can only be used as a last resort! Just because it has a strong citrus flavor does it act as a marjoram substitute? Lemongrass is commonly used in Mediterranean and Middle Eastern cooking. It’s commonly used in sauces, stews, soup seasonings, dressings, and other dishes. It’s also often used to make teas for both recreational and medicinal purposes. Not to mention the fact that marjoram is used to make essential oil.
Above perfect marjoram replacements are the solutions for what can i substitute for marjoram? Out of all these marjoram spice substitutes I prefer the oregano. So, what do you substitute for marjoram?back to menu ↑
What Does Marjoram Taste Like?
Sabinene (fresh, woody), terpinene (citrusy), and linalool are the key flavor compounds in marjoram (floral). Marjoram is milder than oregano and has a taste similar to thyme, but sweeter and a stronger fragrance. It’s a little bitter, soft, and slightly sharp.back to menu ↑
Dried Versus Fresh Marjoram: What’s the Difference?
Marjoram comes in two forms: whole fresh leaves and dried, crushed marjoram. It is usually added at the end of the cooking process to retain the flavor of fresh marjoram. Fresh marjoram is best used in herb sachets or as a garnish on top of a finished dish, while dried marjoram is better for herb blends and marinades.back to menu ↑
What Are the Culinary Uses for Marjoram?
Marjoram has a delicate, slightly sweet flavor that combines well with a variety of foods. It pairs well with meat, particularly lamb, veal, beef, pork, and chicken, but it also works well with vegetables, pulses, and seafood.
However, it is important to remember that marjoram does not tolerate the cooking process well, and high temperatures and long cooking times kill its flavor and aroma. Consequently, it’s almost always applied just before serving or at the end of the cooking process.
- Toss sliced marjoram on top of your favorite pizza.
- In sausages, meatballs, or bolognaise, use minced meat mixtures.
- Toss with a new salad.
- Marjoram pairs well with cheese, eggs, and tomato-based dishes.
- Marjoram can be used in soups, stews, and sauces.
- In stuffing mixtures, marjoram may be used.
- Create a cheese omelet or quiche with marjoram.
- For a milder taste, substitute oregano.
- Use to season homemade bread or scones with herbs.
- Use in any meat marinade that contains citrus.
- To alleviate indigestion, cook foods that cause bloating and wind, such as cabbage, cauliflower, or beans, with marjoram.
How to Use Marjoram?
Though marjoram can be used in various dishes, there are a few things to bear in mind if you want to get the most out of it. To get the most out of this herb, follow the guidelines below.
- Marjoram can be used in a variety of ways. Marjoram is usually used as a seasoning for meat dishes. Do not believe that only because it fits well with meats, that’s all it can do in terms of seasoning. It can be used with vegetables as well as one of the herbs in a bouquet garni. Like oregano and other mint relatives, Marjoram pairs well with tomatoes and is often used in tomato-based dishes. Its mild taste makes it an excellent addition to raw dishes like salad dressings.
- Remove the marjoram leaves from the stems.
The needle-like stem of the thyme plant, like thyme sprigs, can cause choking. You can easily extract the leaves by squeezing the stem between your thumb and forefinger and running your fingers down it.
- Make sure you store marjoram correctly.
Marjoram is one of those herbs that work well in both fresh and dried types, offering you a range of storage choices. New marjoram, like many other fresh herbs, can be stored in the refrigerator. Place the stems upright in a jar or other container with a few inches of water; this method will last for weeks.
- Add dried marjoram early in a long cooking process,
Marjoram is one of those herbs where the dried version has a much more intense taste than the fresh version. This distinguishes it from other herbs, which have a much milder taste after drying. Since the flavors appear to intensify over time, you can add them early in the cooking process while making time-consuming dishes. It is going to happen.
- Fresh marjoram should not be added early in a long cooking period.
Fresh marjoram has a milder taste than dried marjoram, so it can lose its punch if cooked for a long time. It’s best to put it in a few minutes before the dish is taken off the heat.back to menu ↑
What are the Health Benefits of Marjoram?
Marjoram is widely used in conventional and alternative medicine because of its anti-inflammatory, antioxidant, and antimicrobial properties. Marjoram essential oil, extracted from the plant’s fresh or dried leaves, can help treat colds, coughs, and asthma, aid digestion, control menstrual cycles, increase milk supply during breastfeeding, and lower blood pressure.
Understanding of the health benefits is also essential as well as the marjoram uses. Following are the list of health benefits from marjoram
- Marjoram contains sedative properties that may aid in the treatment of insomnia.
- It’s digestive to help with gas, flatulence, cramps, and other digestive issues.
- Marjoram has the potential to increase appetite.
- Marjoram is an expectorant, which means it can assist in the removal of mucus from the lungs. This is vital in the treatment of bronchitis and other chest issues.
- It can help with conditions like laryngitis, sore throat, thrush, inflamed gums, and toothaches.
- Marjoram encourages and stimulates sweating, which is beneficial for colds and flu.
- Externally, the essential oil may be used to treat cuts, swellings, and sprains.
- It will aid in the relief of headaches and earaches.
- Marjoram is a stimulant and tonic that will make you feel better whether you’re tired, run-down, or depressed.
- Marjoram encourages daily blood flow and facilitates menstruation.
Recipes Featuring Marjoram
Following are some recipes featuring marjoram. One more important thing to remember, you can test the tastes of your favorite below marjoram recipes using the above listed best substitute for marjoram.
This twist on a family favorite will allow you to spend less time cooking dinner and more time with your loved ones. All cook through faster when meatloaf is divided into separate portions. Preheat the oven to 450 degrees Fahrenheit.
Using cooking spray, coat a wide-rimmed baking sheet. In a medium mixing bowl, combine the turkey, oats, three tablespoons, ketchup, onion, egg, marjoram, and 1/2 teaspoon salt. Divide dough into 4 (4 x 2 1/2-inch) loaves and put on a baking sheet, evenly spaced.
In a small cup, mix Worcestershire sauce and the remaining 3 tablespoons ketchup; brush over loaves. In a wide mixing bowl, combine green beans, carrots, olive oil, garlic powder, pepper, and the remaining 1/2 teaspoon salt.
Arrange the vegetables around the loaves—Preheat oven to 450°F and bake for 12 minutes. Vegetables should be turned. Continue baking for another 12 to 15 minutes, or until the loaves are no longer pink in the middle.
In a big ziplock plastic container, combine Worcestershire, cumin, chili powder, oregano, lime zest, lime juice, garlic, 1/4 cup olive oil, and 1 teaspoon salt. In a small cup, set aside 2 tablespoons of the marinade. Place the steak in the bag and close it tightly. Marinate for at least 4 hours or overnight in the refrigerator, turning and massaging the meat regularly.
In a large cast-iron skillet, heat 1 tablespoon of the oil over medium-high heat. Cook, frequently stirring, until bell peppers, onions, and, if desired, jalapeno are slightly softened and caramelized, around 5 minutes. Apply the remaining 1/2 teaspoon of salt. Cook, stirring to remove any loose brown bits from the floor, with the reserved marinade.
Place the bell pepper mixture on a platter and cover with plastic wrap. To keep the bell pepper mixture soft, transfer it to a platter and cover it with aluminum foil. Return to medium-high heat after scraping any excess juice from the bottom of the skillet.
Remove the steak from the marinade, allowing any excess to drip off before discarding the marinade. In a skillet over medium-high heat, heat the remaining 1 tablespoon of oil. Cook until steak is cooked to your taste, around 4 minutes per side for medium-rare. Transfer to a cutting board and set aside for 5 minutes, tented with aluminum foil.
2 tbsp. oil, heated in a large frying pan over medium heat. Add the onion and a pinch of salt to taste. Cook, stirring periodically, until the vegetables are tender, around 20 minutes. It’s fine if the onion turns color, but don’t let it burn; if necessary, add a splash of water—Cook for 1 minute after adding the Chile and garlic. Cook, often stirring until the tomatoes are jimmy, about 10 minutes. “Let them cook until they collapse and begin to produce syrupy bubbles,” Nosrat advises.
Scoop out the pasta and mix it with the remaining tomatoes and half of the marjoram in the pan. Add a little oil and pasta water if the pasta appears to be dry. Stir in some ricotta SalataSalata if desired. Pour into bowls and cover with the remaining marjoram and ricotta.
1 1/2 tablespoons oil, heated over moderately low heat in a medium nonstick frying pan. Add the garlic, carrots, sugar, 1/4 teaspoon salt, pepper, and, if using, dried marjoram. Cook, covered, for 5 minutes, stirring occasionally.
Remove the cover from the pan. Raise the heat to moderate and cook, frequently stirring, for another 8 minutes, or until the carrots are very tender and starting to brown. Switch off the heat in the pan. Add the remaining 1 1/2 tablespoons oil, 1/4 teaspoon salt, the lemon juice, and, if using, the fresh marjoramback to menu ↑
To sum up, our “Marjoram and Different Types of marjoram substitute” article gives you an overall idea about what is marjoram spice, what are the best Marjoram substitutes, what does Marjoram taste like, Dried Versus Fresh Marjoram, what are the Culinary uses for Marjoram, how to use marjoram,
What are the health benefits Marjoram and recipes featuring Marjoram. You can cook up something delicious with any substitute for marjoram you might have in your pantry if you don’t have marjoram with you.