About Dried Marjoram Leaves
Dried marjoram is an herb native to the Mediterranean that has been used since ancient times. It is closely related to oregano (although slightly milder) with a flavor that is sweet, citric, and minty with soft hints of pine. Marjoram is one of a handful of herbs that are actually better dried than fresh — others are oregano, rosemary, and thyme.
Marjoram is used in countless dishes and cuisines throughout the world. It is wonderful in sauces, stews, soups, chowders, mushroom dishes, cheeses, and salad dressings. In Germany, it is called the “sausage herb”. Dried marjoram leaves can be used to season nearly any type of meat — from lamb and pork to chicken and fish.
Because of their likeness, marjoram and oregano are commonly substituted for one another. Add your dried marjoram toward the end of cooking to get the most out of its flavor.
About the marjoram plant:
Marjoram, also called sweet marjoram and knotted marjoram, is a cold-sensitive perennial herb and undershrub. In some cultures it is synonymous with oregano, which is sometimes called wild marjoram — however, they are two different species. The marjoram plant grows up to 10” tall and has a dense, shallow root system. Its leaves are small and pale green and it grows tiny clustering pink, white, and red flowers. Egypt is the world’s leading producer of marjoram.