Marjoram is the gray-green leaf of Majorana hortensis, a low growing member of the Labitae, or mint family.

This underused spice is often mistaken for oregano and is a concentrated source of antioxidants.

Marjoram has a delicate, sweet, pleasant flavor with a slightly bitter undertone that is best added toward the end of the cooking time.

Antioxidant Score (ORAC)=27,297

Selecting and Storing Marjoram

Store marjoram in a cool, dry place.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Molds, No Tubers, No Citrus, No Nightshade, No Legumes, No Corn, No Yeast, No Peanuts, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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