Marjoram Leaf, Origanum majorana, is also referred to as marjoram, dried marjoram or marjoram leaves. It is a member of the Lamiaceae, or mint, family, and is a close relative of thyme, basil, lavender, oregano and spearmint. 

Marjoram Leaf contains a minimum of .5% essential oil.

Businesses who frequently purchase Marjoram Leaf are American, Mexican, pizza restaurants; brewpubs; independent spice shops; and seasoning companies.

We also carry Ground Marjoram and Organic Marjoram. 

1 Tablespoon fresh marjoram = 1 teaspoon Marjoram Leaf and 1 scant teaspoon Ground Marjoram.

Flavor Profile

Earthy and woodsy flavor, with notes of balsam-like pine and citrus.

How to Use

Marjoram Leaf is beautiful with lemon on fish, so add some to Lemon Parmesan Crusted Fish. Knead into dough for an herbed bread. Go meatless and add this to Grilled Portobella Mushrooom Burger. It is a celebrated seasonal flavor and is at home rubbed under the skin in a Classic Roast Turkey or stirred into the stuffing mix to enjoy on the side. These Sweet and Spicy Herb Roasted Mixed Nuts are perfect for a holiday party or to take as a hostess gift. Make a Compound Butter with Marjoram Leaf and enjoy it with baked potatoes. Roll goat cheese in Marjoram Leaf and finely ground black pepper for an easy appetizer.

Use marjoram with seafood or poultry, over grilled or roasted vegetables, in homemade sausage, or steeped in vinegar for a specialty vinaigrette. Pair with tomatoes, eggplant, mushrooms, cabbage, potatoes, and beans. It goes well with paprika, chiles, garlic, onion, dill, bay leaf, lavender, mint, lemon, orange, and thyme.