The Skinny on Herbs: Marjoram
A cook's guide to the delicious, transformative powers of herbs—and how to pick the best of them.
Looking for healthy, simple ways to take a dish from bland to brilliant? Do what professional chefs do: Use herbs. We'll explain the look and taste of a dozen popular varieties and tell you how to best use them in your cooking.
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Marjoram
Its Herbal Essence
Though in the same family as oregano, velvety-leafed marjoram is more mellow, with floral notes as well as hints of sage and thyme. Choose flexible, not-too-woody stems that feel dry and downy in the hand.
Storing
Dry any extra by hanging in bunches in a well-ventilated room, then rub leaves off stems and store in an airtight jar.
Using It in the Kitchen
Marjoram can be added at any stage of cooking, and in
fact, contributes a savory depth when simmered at length. Like oregano, marjoram pairs well with meat, but try it also with robust summer vegetables, like tomatoes, eggplant and bell peppers. Or try a marjoram "gremolata" with stews or grilled meats: Combine finely chopped marjoram leaves with fresh garlic and lemon zest and sprinkle over cooked dishes.
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