Marjoram is an herb that is often used to flavor dishes of Mediterranean and Middle Eastern origin.
It has a mild, sweet, and slightly bitter flavor.
Unfortunately, not everyone can find fresh marjoram, and even when it is available, it can be expensive.
This is why it’s important to know the best substitutes for fresh marjoram.
In this blog, we will identify 12 quick and easy fresh marjoram substitutes with the ratio to help you perfect your dish.
In short, " What Can I use instead of Marjoram?" Oregano, Thyme, Sage, Rosemary, Basil, Savory, Tarragon, Parsley, Bay leaf, Dried Marjoram, Cilantro, Fennel.
What is Marjoram, and what does Marjoram taste like?
Marjoram is an herb from the mint family that is native to the Mediterranean region and has a sweet, slightly bitter flavor with a hint of citrus.
Marjoram is an essential part of Mediterranean cuisine and can be used in many different ways, including fresh, dried, and ground into powder.
The taste of marjoram varies depending on how it’s prepared; when eaten raw or cooked briefly, it has a milder flavor, while longer cooking times increase its intensity.
Marjoram pairs well with lamb, pork, poultry, fish and vegetables such as spinach and potatoes. It also adds flavor to sauces, soups and stews.
When using marjoram in recipes, remember to use moderation since too much can make dishes overly bitter.
Marjoram is also known to have some medicinal properties, including acting as a natural antiseptic and relaxant.
With its pleasant flavor and numerous health benefits, marjoram is an essential herb for any kitchen!
Uses of Marjoram in Cooking
Marjoram is used to replace oregano in recipes that require a milder flavor and is an essential ingredient in the French herbes de Provence blend.
The herb pairs well with lamb, pork, veal, fish, poultry and even vegetable dishes.
Marjoram is often used to season stuffing, tomato-based sauces and soups. It can also be utilized to add flavor to salad dressings, marinades and roasted potatoes.
In addition to savory dishes, the fragrant herb adds subtle sweetness when added to cakes or other desserts such as cookies or pies.
Marjoram can be used fresh or dried; however, because of its delicate flavor, it is best added to dishes toward the end of cooking.
The herb can be used both whole or ground in powder form. For long-term storage, it is best to dry the marjoram and store it in an airtight container.
Finally, Marjoram essential oil has many uses, including aiding digestion, calming anxiety and reducing inflammation.
It can also be added to bathwater for a soothing soak or blended with other essential oils for massage treatments.
Marjoram’s versatile culinary uses make it a favorite herb among cooks around the world. Use this mild but flavorful addition to any dish that needs a little boost!
Where to buy Marjoram?
There are rare other places you can go. Many specialty food stores carry it, as do some international grocery stores.
You can also order online from many retailers that provide a variety of diverse flavors and types of creole mustard.
Top marjoram substitutes to try
Oregano can be an excellent substitute for fresh marjoram.
While oregano has a stronger flavor and aroma than marjoram, it can work well in dishes that require a herb with a bold flavor.
Ratio or measurement: use oregano, a ratio of 1:1, to substitute for fresh marjoram.
Oregano is a classic herb that has been used in cooking for centuries.
Thyme is another excellent alternative to fresh marjoram. Thyme has a slightly sweet and floral flavor that is often used to flavor soups, stews, and roasted meats.
Ratio or measurement: use Thyme, a ratio of 1:1, to substitute for fresh marjoram.
Thyme can also add a unique flavor to savory baked goods such as bread and crackers.
Sage is a savory herb that can be used as a substitute for fresh marjoram. Sage has a similar flavor profile to marjoram, but it is slightly more potent.
Ratio or measurement: use Sage e, a ratio of 1:1, to substitute for fresh marjoram.
Sage pairs well with poultry and pork, making it a popular herb in stuffing and other savory dishes.
Rosemary is an aromatic herb that can be used as a replacement for fresh marjoram.
Ratio or measurement: use Rosemary e a ratio of 1:1 to substitute for fresh marjoram.
Rosemary has a robust and woody flavor that pairs well with roasted meats and vegetables. Rosemary can also be used to flavor bread and other baked goods.
Basil is an herb with a sweet and slightly peppery flavor that can be used as a substitute for fresh marjoram.
Ratio or measurement: use Basil e a ratio of 1:1 to substitute for fresh marjoram.
Basil pairs well with tomatoes and can be used to flavor salads, pastas, and sauces.
Savory is a herb that has a slightly peppery and pungent flavor that can be used as a substitute for fresh marjoram.
Ratio or measurement: use Savory e a ratio of 1:1 to substitute for fresh marjoram.
Savory pairs well with other fresh herbs, such as thyme and rosemary. It is often used to flavor meats, stews, and soups.
Tarragon is a savory herb that has a mild licorice flavor that can be used as a substitute for fresh marjoram.
Ratio or measurement: use Tarragon e a ratio of 1:1 to substitute for fresh marjoram.
Tarragon pairs well with chicken and fish. It can also be used to flavor salad dressings and sauces.
Parsley is an herb with a mild, slightly bitter flavor that is used as a fresh marjoram alternative.
Ratio or measurement: use Parsley, a ratio of 1:1, to substitute for fresh marjoram.
Parsley is one of the most naturally used herbs in cooking and can be used to flavor a wide range of dishes, such as soups, stews, and sauces.
9. Bay leaf
Bay leaf is a pungent herb with a woodsy flavor that can be used as a substitute for fresh marjoram.
Ratio or measurement: use Bay leaf, a ratio of 1:1, to substitute for fresh marjoram.
Bay leaf is frequently used to flavor soups, stews, and braised dishes. It can also be used to flavor rice and other grains.
10. Dried Marjoram
Dried marjoram is a perfect substitute for fresh marjoram.
Ratio or measurement: use Dried marjoram of a ratio of 1:2 to substitute for fresh marjoram.
Dried marjoram has a concentrated flavor and aroma, which means you need to use less of it than fresh marjoram. Dried marjoram is often used to flavor meat dishes, sauces, and stews.
Cilantro has a sharp and bright flavor that can work as an alternative to marjoram in Mexican and Asian cuisine.
Ratio or measurement: Use one and a half times the amount of cilantro as marjoram is called in your recipe.
Fennel has a sweet and slightly licorice flavor, which makes it a suitable ingredient as a marjoram substitute.
Ratio or measurement: Use one and a half times the amount of fennel as marjoram is called in your recipe.
Discover more: Kasoori methi substitute
Substitute for Marjoram in Soup
Marjoram is a popular herb often used in soups, stews, and other savory dishes. It adds a subtle sweet flavor to soups that can be difficult to recreate with other herbs.
Fortunately, there are several substitutes for marjoram in the soup that will add a similar flavor and depth to your dish. The five best substitutes for marjoram are oregano, thyme, basil, bay leaves, and sage.
Oregano is a close substitute for marjoram. It has a slightly stronger flavor than marjoram but still maintains its sweet notes.
Oregano is often used in Italian cuisine and pairs particularly well with vegetables like potatoes or squash.
Thyme has a more intense flavor than marjoram, but it can be used as a suitable substitute if needed. Thyme has both lemon-like and minty notes that pair nicely with earthy root vegetables such as carrots or parsnips.
It’s also great for adding an herbal aroma to cream-based soups or brothy stocks.
Basil is another herb commonly found in Italian dishes like minestrone soup or pasta sauces. Its bright flavor works well when paired with tomatoes or beans and can add an herbal sweetness that is reminiscent of Marjoram’s flavor profile.
Bay leaves don’t have the same sweet flavor as marjoram, but they will still add complexity and depth to your soup without overpowering the other flavors in the dish.
Bay leaves have a strong woodsy note that will give your soup an aromatic boost while cooking but should be removed before serving as they are not meant to be eaten whole (they may even cause digestive distress).
Finally, sage makes an excellent substitute for marjoram in soups because it has similar sweet undertones of oregano but without the bitterness associated with thyme or basil.
Sage is also great for adding herby aromas to broths and stocks, so it’s perfect for when you need something more subtle than the traditional dried herbs typically used for flavoring soups and stews.
Substitute for Marjoram in Stew
When substituting for marjoram in a stew recipe, the most common options are oregano, thyme, rosemary, sage and savory.
Each of these herbs has similar characteristics that make them useful substitutes for marjoram in this type of dish.
Oregano is especially pungent and earthy, which makes it an ideal replacement for marjoram in many recipes. It can be used at a ratio of 1:1 with marjoram, depending on preference. Oregano pairs well with tomatoes, onions and garlic, so it can enhance the flavor of stews that include these ingredients.
Thyme is another popular substitute for marjoram because it is similarly fragrant and slightly citrus-like.
Thyme should be used at a ratio of 2:1 when replacing marjoram as it has a more powerful flavor than its counterpart. This herb pairs well with beef, potatoes or carrots and adds depth to veggie-filled stews.
Rosemary is a woody herb with subtle pine-like notes that help enhance the flavor of hearty dishes like stews.
It should be used at a ratio of 1/2 to 1 compared to marjoram, as its flavor can easily overpower other ingredients in the dish if too much is included.
Rosemary pairs especially well with mushrooms or beans, so it works great in vegetarian stews as well as meat-based dishes.
Sage is an herb with earthy undertones that adds complexity to stew recipes if used correctly.
It should be used at a ratio of no more than 1/3 compared to marjoram, as its strong aroma can dominate other flavors in the dish if too much is added.
Sage pairs nicely with poultry or root vegetables, so it can add interesting layers to both vegetarian and non-vegetarian stews alike.
Savory has peppery qualities that make it an excellent choice when needing to substitute for marjoram in certain recipes, such as those featuring lamb or pork dishes.
The herb should be used at half the amount compared to what would have been added if using marjoram instead, as its taste can be quite intense otherwise.
Savory also has mild minty undertones, which work well when combined with sweet vegetables such as carrots or squash when making stew recipes.
By choosing the right herb, it is possible to find a suitable substitute for marjoram in almost any stew recipe.
Every option has its own unique flavor that can be tailored to the desired tastes of individual dishes.
Experimenting with different substitutions when cooking can create interesting variations on classic recipes and add new dimensions to favorite dishes.
With a little bit of creativity, the perfect replacement for marjoram in any stew can easily be found!
Substitute for Marjoram in poultry seasoning
One possible substitution for marjoram in poultry seasoning is thyme. When substituting in poultry seasoning, use a ratio of 1 teaspoon of thyme for every 1/2 teaspoon of marjoram.
Thyme has an herbaceous, resinous flavor that complements the other herbs and spices in poultry seasoning and can be used as a perfect substitute for marjoram.
Additionally, thyme also has antiviral, antifungal, and antibacterial properties, which can help contribute to the overall flavor of your poultry dish.
Be sure not to add too large, or it may overpower the other ingredients in the poultry seasoning blend.
While thyme is a suitable replacement for marjoram, you may also consider other herbs, such as rosemary or sage, to add additional flavor and complexity.
All of these herbs can be used in combination with each other to create an interesting, unique blend that will enhance the flavor of your favorite poultry dishes.
Ultimately, the choice is up to you! Experiment and explore different combinations until you find the perfect balance for your own palate.
Alternative to Marjoram in Salad Dressing
Marjoram is a great addition to salad dressings, as its slightly sweet and savory flavor adds a unique accent.
However, if you’re looking for an alternative to marjoram in your salad dressing, consider adding fresh or dried tarragon instead.
Tarragon has a mild anise-like flavor that pairs well with vinegar-based dressings and helps to balance the flavors of other ingredients, such as garlic, shallots, and lemon juice.
To substitute marjoram for tarragon in a recipe, use a ratio of 1 teaspoon of freshly chopped tarragon or 1/4 teaspoon of dried tarragon for every 1/2 teaspoon of marjoram called for.
Tarragon also makes a great garnish when sprinkled over salads right before serving.
Replacement for Marjoram in pasta
A great replacement for marjoram in pasta dishes is oregano. Oregano has a more intense flavor than marjoram, so it’s important to use it sparingly when substituting.
To replace 1 teaspoon of marjoram, use only 1/3 teaspoon of oregano. Oregano can be added to the tomato sauce before tossing it with cooked pasta or sprinkled directly on top of the finished dish, giving each bite a burst of flavor.
Oregano pairs especially well with garlic and tomatoes, so feel free to add extra if desired.
Additionally, adding a sprinkle of Parmesan cheese on top is an excellent way to bring out the oregano’s earthy nuances and enhance the overall taste of your dish.
Substitute for Marjoram in Italian Seasoning
Italian seasoning is a popular blend of herbs and spices used to flavor Italian cuisine. Marjoram is often used in Italian seasoning, but it can be easily substituted with other herbs like oregano, thyme, or basil.
Oregano may be the most commonly used alternative for marjoram in Italian seasoning, as it has a slightly more pungent flavor than marjoram and adds a unique taste to the blend.
To substitute for marjoram in Italian seasoning, use 1/2 teaspoon dried oregano and 1/4 teaspoon dried thyme, adding additional oregano or thyme to taste if desired.
Basil may also be added if desired; start with 1/2 teaspoon of dried basil and adjust to taste.
For a more complex flavor, add one clove of fresh minced garlic along with the herbs. This will create an aromatic, flavorful blend that is perfect for adding to any Italian dish!
Explore more: Best Substitute for Dijon Mustard in cooking alternatives
Conclusion on marjoram substitute
Fresh marjoram is undoubtedly an essential ingredient that can elevate the flavor of a dish. However, for those who don’t have access to fresh marjoram or it’s not available at the nearby store, these 12 substitutes can do wonders.
By following the recommended ratios, you can ensure that the dish doesn’t lose its natural flavor and aroma. So, next time, don’t hesitate to swap your marjoram with any of these easy-to-find ingredients.
FAQs on marjoram substitute
Q1. What is similar to Marjoram?
Marjoram has a flavor that is similar to oregano and thyme, with a hint of sweetness. Marjoram can be used as an herb in many dishes, from Italian pasta sauces to Middle Eastern stews. It pairs nicely with fish, poultry, and vegetables, adding depth and complexity to the dish.
For best results, it’s recommended to add marjoram towards the end of cooking so that its flavor isn’t diminished by the heat. To substitute marjoram for other herbs like oregano or thyme, use half of the amount listed in the recipe.
Marjoram can also be dried and crushed into a powder form to use rubs and spice blends. There’s no real replacement for marjoram, but it can be substituted with a combination of oregano, thyme and/or basil if needed.
Additionally, dried bay leaves or parsley flakes can also be used as substitutes in some recipes. However, the flavor profile won’t be quite the same. Marjoram is an herb that should not be overlooked when cooking!
Its subtle sweetness adds a unique flavor to any dish that makes it stand out from the rest. So next time you’re looking for something special to spice up your cooking, try Marjoram! You won’t regret it.
Q2. What spice is close in taste to marjoram?
One spice that is similar in taste to marjoram is oregano. Oregano has a similar peppery and slightly sweet flavor, with hints of citrus and balsam. It is also often used as a substitute for marjoram in cooking.
Other spices that can be used as substitutes for marjoram include thyme, rosemary, savory, basil, tarragon, and sage. Each of these spices has its own specific flavor profile, which will enhance the dish it’s added to in a different way than Marjoram would have done. Experimenting with different combinations can help you create delicious meals!
Q3. Can you replace marjoram with oregano?
Yes, you can replace marjoram with oregano. Both herbs have a similar flavor profile and work well as substitutes for each other in recipes. Oregano usually has a stronger flavor than marjoram, so it is important to adjust the amount used when substituting one for the other.
Generally, 1 teaspoon of dried oregano should be used for every 1/2 teaspoon of dried marjoram called for in a recipe. If using fresh herbs, 1 tablespoon of finely chopped oregano should be substituted for every 2 teaspoons of finely chopped marjoram. Experimenting with both herbs will help you determine what ratio works best in your favorite recipes!
Q4. Can you substitute thyme for marjoram?
Yes, you can substitute thyme for marjoram in recipes. Thyme has a slightly more herby flavor than marjoram, so if you’re using it as a substitute, you may want to reduce the amount slightly.
When substituting fresh herbs for dried herbs, use twice as much of the fresh herb compared to the dried herb; for example, if the recipe demands 1 teaspoon of dried thyme, use 2 teaspoons of fresh thyme. It’s best to add herbs towards the end of cooking when possible so that their flavor is not cooked away. Enjoy!
Q5. Do marjoram and thyme go together?
The answer to this question essentially depends on personal preference and your recipe. Marjoram and thyme are both warm, pungent herbs that work well together in a variety of dishes. Both herbs have an earthy flavor that pairs nicely with chicken, fish, and vegetable dishes. They can also be used to add depth and complexity to soups and stews.
If you’re looking for a combination of herbs to use in a dish, marjoram and thyme make a great choice! Just make sure not to overdo it – too much of either herb can quickly overpower the flavor of the dish you’re trying to create. Experiment with different amounts until you find the perfect balance for your particular dish. Happy cooking!