Region of Origin
Commodity:
Marjoram
Description & Origin
Marjoram is an aromatic, perennial shrub in the same plant family as rosemary, mint, and sage. It is grown for its tender, smooth leaves. It is closely related to oregano and has a similar warming, bitter citrus flavor, but marjoram has a fresher, sweeter taste and lacks the abrasive spiciness of oregano.
Marjoram is native to the hills of Mediterranean and Western Asia. Members of ...
Other Names
Sweet Marjoram, Mantzourana (Greek), Mercanköşk (Turkish), Mardaqoush (Arabic), Marjolaine (French), Mejorana (Spanish)
Health Benefits & Nutrition
Marjoram has been used in traditional medicine for centuries to treat ailments from aches, pains, and bruises to breathing troubles and anxiety. It contains essential oil rich in a diverse assortment of beneficial compounds, including carvacrol, linalool, and thymol. Carvacrol is the signature compound often associated with the oregano family’s distinct flavor. Both carvacrol and thymol have antibacterial, antifungal, and antioxidant properties.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Marjoram is essential in Mediterranean cooking, especially Greek, French, Italian, British, and Turkish cuisine. It is an essential component of French herbes de provence and Middle Eastern za’atar. Its aromatic, woody, citrusy, bitter flavor pairs well with a range of flavors. Fresh marjoram should be added towards the end of cooking, while dried marjoram should be added at the beginning.
Flavor Pairings
Potato, Carrot, Tomato, Summer Squash, White Bean, Lamb, Pork, Chicken, Sausage
How to Store & Use in the Kitchen
Store marjoram wrapped in a damp paper towel in a container in the fridge. Marjoram can also be dried for long-term storage or infused into oils and frozen.
Fight Food Waste Tips for root to stem cooking
Use marjoram stems in bouquet garni to add flavor to soups, stews, and marinades.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
32-36°F
RECOMMENDED TEMP STORAGE ZONE:
32-39°F (Cold Storage)
SUBJECT TO CHILLING INJURY:
No
RELATIVE HUMIDITY:
90-95%
PRODUCES ETHYLENE:
No
SENSITIVE TO ETHYLENE:
Yes-High
ETHYLENE RECOMMENDATIONS:
Keep fresh marjoram away from ethylene-producing fruits or ripening rooms as it can cause the yellowing of leaves and/or speed decay.
Quality Assessment
Fresh marjoram should be aromatic, vivid in color, and not limp or wilted. It is prone to browning along the stem and leaf edges. Some browning is normal, and although not ideal, almost never not the case.
Important Handling Notes
The herb is fragile and susceptible to bruising, so handle with care.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, fresh herbs may last 2-3 weeks.
