Marjoram is a common culinary herb that is used to flavor and scent sauces, stews, salad dressing, fish dishes, and other meals.
Its mouthwatering balsam-like pine and citrus taste elevates any meal to exquisite status. That is why many people cannot live without it.
But suppose you’re going to make it in the kitchen when you discover you’ve used the last of the marjoram.
Your next plan is to go to the food shop to restock. Yet when you came, you had no idea that other homeowners shared your ambitions. What will you do if not a single Marjoram is left behind? There are several marjoram replacements that you may use instead.
Tarragon, thyme, oregano, zaatar, basil, summer savory, herbes de provence, and lemon thyme are all fantastic marjoram substitutes that taste and utilize similarly.
- What Is Marjoram?
- Best Substitutes For Marjoram
- What herb can I use instead of marjoram?
- What is most similar to marjoram?
- What other spice does marjoram taste like?
- What is the dried equivalent of fresh marjoram?
- What does marjoram do in a recipe?
- Which herb has a stronger taste than marjoram?
- Does oregano taste like marjoram?
- Does marjoram and oregano taste the same?
- What can I use instead of marjoram in split pea soup?
- What is marjoram also known as?
What Is Marjoram?
Marjoram is a cold-sensitive fragrant mint family herb that is very useful in and out of the kitchen. It is a perennial plant that is found across the Mediterranean, North Africa, and Western Asia.
This plant was considered a sign of happiness by several ancient cultures. In Greek mythology, the goddess of love, Aphrodite, grew marjoram. This plant has a lot of history. And if we decide to discuss everything, we won’t be able to leave today.
Yet one characteristic of marjoram that cannot be overlooked in this context is its unique flavor and scent. Marjoram has a taste that is earthy and woodsy, with hints of balsam-like pine and citrus.
It tastes warm, spiced, and somewhat bitter, with hints of oregano and thyme. As a result, you may substitute them for marjoram in soups, braises, stews, salads, and meat dishes.
It also goes well with other spices. You may use it right now. It is, nevertheless, very powerful when dried. But if you don’t have any on hand, oregano, thyme, sage, and basil are all good alternatives for marjoram.
Best Substitutes For Marjoram
Oregano and marjoram are cousins. These are both mint family herbs. To be mistaken with, these plants taste and look quite similar. That won’t be the first time you hear the names used interchangeably.
But that’s exactly the purpose!
You want an option that doesn’t feel like you’re using the EXACT same thing over and again. That is exactly what Oregano does. It is so similar to marjoram that most cooks use it as their first line of defense.
Only Oregano has a more powerful taste than marjoram in terms of texture, flavor, scent, and size. Yet, you may not even notice the change. Oregano is also available in fresh and dried forms. Both are suitable substitutes for marjoram.
The dried variety, on the other hand, has a more strong taste. While marjoram has a milder taste, the amount for replacement will vary depending on the variety of Oregano you choose.
For fresh oregano, use 3 teaspoons marjoram for 1 teaspoon fresh oregano. It is preferable to utilize two
3 tsp. 1 teaspoon dried oregano
I’ve preached on the blog about how thyme adds a savory and subtle earthiness to meats, particularly pork, soups, salad dressings, and other dishes.
They are a multi-beneficial plant that may also be used in lieu of marjoram. Thus, if your cupboard is running low on marjoram and oregano, grab some thyme for a fast change.
Although it is not as powerful and fragrant as marjoram, it does leave remnants of a lovely smell that is reminiscent of oregano. As a result, it works well in soups, stews, gravy, and casseroles.
Dried thyme is best for seasoning meats and vegetables in a roasting pan or on the grill. You may season with the same quantity as you would with marjoram in a 1:1 ratio.
For example, if you’re using fresh thyme, swap one fresh leaf for one fresh marjoram leaf. Add one teaspoon dried thyme for each teaspoon dried thyme.
If you don’t have any of the aforementioned, use basil instead. Basil is a mint family culinary herb that offers a sweet and savory taste to your food with touches of mint, pepper, and anise.
Basil is less spicy than oregano, so try it if you want a marjoram taste with a moderate flavor profile. You may use the entire leaves fresh on pizza, as a paste, or mix or puree them into soups.
I like to cut it up and use it to top avocado toast. Although it is not the finest alternative, it is a popular plant used all over the world. Having said that, they are always accessible at grocery shops. You may acquire them fresh or dried; either will suffice.
But, remember to add the fresh leaves at the end of the cooking time and the dried basil at the beginning. Substitution is simple. Make a one-to-one substitution of fresh basil for fresh marjoram.
Tarragon is a perennial herb in the sunflower family that has long been used in cooking and medicine. It offers several health advantages, not to mention its culinary diversity.
This herb, however, is not related to marjoram and may not taste like oregano, sage, or thyme.
Yet, its fragrant, licorice, and vanilla taste with hints of sweetness and bitterness will satisfy your marjoram cravings.
In French cuisine, it was known as the “King of Herbs.”
All that is required to appropriately replace marjoram for Tarragon is a 1:1 ratio.
5. Lemon Thyme
Consider how its lemony flavor compares to marjoram.
Lemon thyme is a lemon-scented evergreen plant in the Lamiaceae family with a faint citrus perfume and a sweet and tart flavor.
They are one of the most delicious culinary thymes and are probably a good substitute for marjoram.
In chicken meals, lemon thyme will enhance the spellbinding flavor characteristics. It may also be used to season soups, fish, and vegetables.
You may use it fresh or dried, and you can eat it uncooked.
I’m sure you’ve never heard of Zaatar. This plant or combination is only found in certain parts of the globe.
Za atar is a culinary herb and spice blend that comprises salt, toasted sesame seeds, dry sumac, and other spices such as dry thyme, oregano, and marjoram.
You can understand why it works as a replacement for marjoram now.
This unusual mixture may be used to season meats and vegetables. It also goes nicely with Pita, a traditional Middle Eastern cuisine. They are even employed in the manufacturing of beverages in Oman. In Dubai, I’ve seen it served with yogurt.
7. Summer Savory
You may have heard of summer Savory if you live in Canada. Since its origins may be traced back to the Mediterranean, it is a well-known herb there.
It is a member of the mint family, like marjoram, and has a strong taste and scent. Because of its sweet, spicy, peppery flavor, many people compare it to marjoram.
It also comes in a winter variation called winter savory. And it has a distinct taste that is earthier and more muted, with hints of thyme, marjoram, and mint.
If you can’t get marjoram, use summer savory. You may use it dry or fresh; both are excellent for seasoning.
While it lacks the pine and citrus aromas, this herb is widely used in Britain and America for producing superb chicken flavoring.
It also works well as a replacement for marjoram. It may not taste precisely like marjoram, but its powerful herbal and earthy qualities more than make up for it.
If you think the taste is too strong, cook it to soften it up for the ideal stuffing element.
Most significantly, substitution is a piece of cake. It is just a 1:1 ratio. Use an equal quantity of marjoram in place of the sage.
9. Herbes De Provence
Finally on our list is Herbes De Provence, a French herb blend that includes marjoram.
The major tastes are often rosemary and thyme, but it also takes scent and flavor from other herbs like as basil, bay leaf, marjoram, and others.
They are superstars in French and Mediterranean cooking, but are adaptable enough to tackle almost any dish.
Herbes de Provence are historically used to enhance the flavor of roast lamb, poultry, grilled seafood, and roasted vegetables. You’d also like them in beef daube, ratatouille, and tapenade.
Finally, all of the stated marjoram replacements are herbs rich in vitamins that provide a variety of health advantages and interesting information.
In terms of amusing facts, did you know that in Italy, a pot of basil is seen as a symbol of love? However, in Rome, some believe that the city survives exclusively amid zones of brutality and antagonism.
Tarragon is a Persian word that meaning “small dragon.” And for those pesky insects that won’t let you sleep at night, have a lemon thyme pot nearby to keep them at bay.
What herb can I use instead of marjoram?
If your recipe asks for dried marjoram, replace dried marjoram. Oregano: Whether dried or fresh, oregano is usually a safe pick for marjoram substitute. Nevertheless, marjoram is somewhat sweeter and milder than oregano, so adapt your recipe appropriately.
What is most similar to marjoram?
Oregano. The flavors, sizes, and textures of oregano and marjoram are remarkably similar, making it the simplest substitution. Use it in the same manner, with the exception of maybe adding somewhat less – oregano has a stronger flavor.
What other spice does marjoram taste like?
Marjoram is a member of the mint and oregano families and is noted for its delicate taste and scent. The taste of marjoram is comparable to that of oregano, although it has more complex flavor nuances and is typically regarded as sweeter and more delicate. Also, marjoram lacks the spicy undertones of oregano.
What is the dried equivalent of fresh marjoram?
4 cup fresh marjoram. Marjoram, fresh or dried
You may use fresh marjoram instead of dried, and vice versa. In a recipe, use 1 teaspoon dried marjoram for 1 tablespoon fresh marjoram. 3 teaspoons of dried marjoram
What does marjoram do in a recipe?
Marinate meats and fish with fresh or dried marjoram, particularly veal, chicken, lamb, tilapia, and snapper. It also adds flavor to sautéed or roasted vegetables such as eggplant and summer squash.
Which herb has a stronger taste than marjoram?
The primary distinction between oregano and marjoram is that oregano has a more robust taste than marjoram. Oregano and marjoram are both Mint family plants that are utilized in Greek and Mediterranean cuisine.
Does oregano taste like marjoram?
What Is the Difference Between Oregano and Marjoram in Taste and Appearance? Oregano plants have a high concentration of the fragrant chemical carvacrol, which contributes to its savory taste. Marjoram, on the other hand, is sweeter because it contains less carvacrol.
Does marjoram and oregano taste the same?
Marjoram is a sweeter and milder substitute to oregano. The most frequent type that grows wild in Mediterranean mountainous locations is Origanum vulgare. It lacks the depth of oregano flavor that most cuisines like. The authentic Greek oregano is Origanum vulgare hirtum.
What can I use instead of marjoram in split pea soup?
Oregano is a close equivalent for marjoram. Oregano may be used in instead of marjoram in a variety of soups, stews, and salads. Most importantly, you may use marjoram instead of oregano in this vegan split pea soup, where marjoram and oregano are perfectly interchangeable.
What is marjoram also known as?
Oregano, often known as wild marjoram (O. vulgare), is a culinary herb native to Europe and Asia.