Marjoram Leaf

A close relative of oregano and lavender, sweet Marjoram Leaf's taste is a bit minty, with a warm, woody bottom note. It’s got a touch of citrus that add a sharp little edge, and it finishes with pleasantly bitter floral notes. Marjoram Leaf has gentle perfume; delicate and woodsy, with a slight hint of pepper from the floral flavors. It’s got an essential oil content of just over 1%, so its flavor is present, but not aggressive.

Aphrodite, the Greek goddess of love, beauty, pleasure, and procreation, was said to treasure this herb, giving it to the world to signify love…and remind us all of her beauty, of course. Marjoram Leaf was closely associated with rituals of love and marriage in Greco-Roman times. Ancient Greek and Roman couples were crowned with marjoram at their wedding ceremonies, and brides carried marjoram as a nosegay. It also served in the art of dream divination; young unmarrieds could put a sprig of marjoram under their pillow or drink marjoram tea at bedtime, and dream of their future spouse.

Tips From Our Kitchen

Marjoram Leaf’s flavor concentrates when it dries, so if you’re looking to replace fresh marjoram with dried Marjoram Leaf, start with half the amount the recipe calls for and taste from there. Because Marjoram Leaf has a delicate flavor—even when dried—it should be added toward the end of the cooking time. It is beautiful with lemon on broiled fish, and adds a subtle herbal quality to New England Clam Chowder. Knead into dough for an herbed bread. Toss eggplant with Marjoram Leaf and olive oil and grill. Season vinegar with Marjoram Leaf for your own special vinaigrette, or 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. We also offer Ground Marjoram for easier blending, if you're making an herb-based rub for fish or chicken, or want a less textured compound butter.

Our Marjoram is cultivated in Egypt.

This product is certified kosher.