Cookbook:Marjoram
| Marjoram | |
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| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Marjoram, also called sweet marjoram or knotted marjoram,[1] is an herb within the oregano family.[2][3][4][5]
Characteristics
[edit | edit source]Marjoram grows as stems with several small, oval, green leaves.[6][7] The flavor is somewhat like that of thyme, sage, and oregano,[1][3][8] but milder.[4][5][7] A few different cultivars are grown.[8] Interestingly, marjoram is one of the few herbs whose flavor doesn't suffer when dried.[3][6]
Selection and storage
[edit | edit source]Marjoram can be purchased fresh or dried.[1][6] The dried herb should be stored like others—in an airtight container away from light, heat, and moisture. Fresh marjoram should be stored in the fridge, wrapped in a damp towel in plastic.[5]
Use
[edit | edit source]Marjoram features largely in various European cuisines.[3][6] It is often used in herb combinations such as Herbes de Provence and Za'atar.[1][5] Because the flavor is delicate, the recommendation is to add it near the end of the cooking process to preserve it.[1][2][6]
Substitution
[edit | edit source]If you can't get access to any marjoram, the best substitute will likely be oregano.[1][6] However, start with less oregano since it is stronger than marjoram.[1]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d e f g "What Is Marjoram — And What's a Good Substitute?". Allrecipes. Retrieved 2025-03-09.
- ↑ a b Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b c d Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
- ↑ a b c d 707360569313722 (2022-01-11). "Marjoram Is the Most Underrated Herb, Period". Food52. Retrieved 2025-03-09.
{{cite web}}: CS1 maint: numeric names: authors list (link) - ↑ a b c d e f Van Wyk, Ben-Erik (2014-09-26). Culinary Herbs and Spices of the World. University of Chicago Press. ISBN 978-0-226-09183-9.
- ↑ a b The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
- ↑ a b Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.