Marjoram

How to Choose the Best

Both fresh and dried marjoram are available year-round. Fresh marjoram leaves should be round or oval in shape and from bright green to a light grayish-green in color. The herb is often confused with its cousin, oregano, because of their similar fragrance and appearance.

Shelf Life and Storage

Wrap fresh marjoram with a paper towel before refrigerating in a plastic bag and it will last about one week. Store dried marjoram in an airtight container in a cool, dry place and replace after 12 months before it becomes stale and dull.

Freezing

Delicate raw herbs cannot withstand freezing temperatures.

Preparation Suggestions

Because marjoram has a delicate flavor, it is best used when added at the end of a dish’s cooking time. Add floral notes to a fresh fig and goat cheese salad with a sprinkling of a marjoram leaves. When making the holiday stuffing try using either fresh or dried marjoram as an aromatic enhancement. Use dried marjoram in spice rubs and marinades as well.