7 Perfect Marjoram Substitutes for Your Recipes



Ever found yourself mid-cooking, only to realize your pantry is missing marjoram? No need to hit pause on your recipe! There are some amazing substitutes out there that can help recreate that special flavor profile. Let’s dive deeper into these aromatic replacements that can save your dish and maybe even add a little twist!

1. Oregano: Marjoram’s Bold Twin

Oregano is perhaps the closest alternative to marjoram, often called its “wild sibling.” Both herbs belong to the same family, with oregano boasting a stronger and more pungent kick. While marjoram is known for its subtle, sweet, and slightly citrusy flavor, oregano has a more intense, almost peppery taste. When substituting oregano for marjoram, start by using a smaller amount—about half. For instance, if your recipe calls for one teaspoon of marjoram, go with half a teaspoon of oregano to avoid overpowering your dish. You can always add more if you need that extra herby punch.

Best for: Tomato-based dishes, Italian sauces, meat rubs, and roasted veggies.

2. Thyme: A Gentle Earthiness

Thyme is another excellent choice, especially for recipes that call for a delicate herbal touch. It has a similar earthy undertone as marjoram, though thyme leans slightly more towards a woodsy essence. It can enhance roasted meats, vegetables, and even soups without overwhelming other flavors. Thyme can be used in the same quantity as marjoram (a 1:1 swap), which makes it a simple and straightforward substitute.

Best for: Roasted chicken, marinades, Mediterranean dishes, soups, and stuffing.

3. Basil: Fresh and Bright Alternative

Basil offers a fresh, sweet, and slightly peppery flavor that contrasts nicely with the subtle warmth of marjoram. For recipes that lean towards a vibrant twist, basil can be a fantastic option, especially if you’re dealing with lighter dishes. Fresh basil adds a burst of brightness, making it ideal for salads, pastas, and lighter sauces. If you're using dried basil as a replacement, start with a bit less, since dried herbs tend to be more concentrated.

Best for: Pasta dishes, fresh salads, pizza toppings, and summer vegetables.

4. Herbes de Provence: The French Flair

If you have a jar of Herbes de Provence in your pantry, you’re in for a treat. This aromatic mix often includes marjoram, thyme, rosemary, and lavender, making it an excellent replacement if you want a balanced blend of herbal flavors. It’s perfect for recipes where marjoram isn’t the solo star but rather part of a chorus of flavors. Just note that this blend can sometimes include lavender, which might add a subtle floral note—great for hearty stews and rustic dishes.

Best for: Roasted meats, casseroles, vegetable dishes, and stews.

5. Sage: Rich and Earthy Depth

Sage offers a richer, more intense flavor compared to marjoram. It has a hint of pine and a natural warmth that makes it perfect for comforting, hearty meals. Use sage in smaller quantities—typically half of what’s required for marjoram—to avoid overwhelming your dish. It shines in stuffing, meat dishes, and even creamy sauces, providing a flavorful backbone that’s perfect for cooler weather.

Best for: Stuffing, hearty soups, roasted pork, and root vegetables.

6. Summer Savory: The Lesser-Known Hero

Savory—especially summer savory—is an underrated herb that deserves more attention. It has a peppery kick similar to thyme or marjoram, but with an added layer of sweetness. It’s a great choice for any dish that needs a slight sharpness along with a herbal depth. It’s especially good with legumes, roasted vegetables, or any dish where you need a balanced herb flavor.

Best for: Bean dishes, roast chicken, vegetable stews, and sausages.

7. Tarragon: A Unique Twist

If you’re open to experimenting, tarragon can bring a unique twist to your dish. Tarragon has a licorice-like sweetness that’s different from marjoram’s citrusy warmth, but it can add an interesting contrast in recipes like sauces and dressings. Use sparingly, as its distinct flavor can quickly take over.

Best for: Creamy sauces, salad dressings, seafood, and eggs.

Tips for Success When Substituting Marjoram

1. Adjust to Taste: Flavor intensity varies between herbs. Start with less of the substitute and build up to your desired flavor.
2. Dried vs. Fresh: Dried herbs are usually more potent than fresh. If you’re substituting dried for fresh, use about one-third the amount.
3. Complementary Pairing: When substituting, think about the other flavors in your dish. For example, thyme or oregano works well in savory dishes, while basil adds freshness to lighter fare.

To Summarize Marjoram’s gentle, sweet flavor is hard to beat, but these substitutes can do wonders in a pinch! Whether you choose oregano for a bold swap, thyme for an earthy echo, or basil for a bright twist, you’ve got plenty of options to keep your cooking flavorful and fun. Don’t be afraid to experiment after all, cooking is all about creativity and finding what makes your dish shine!

FAQs for Marjoram

1. What can I use as a substitute for marjoram?

The best substitutes for marjoram are oregano, thyme, and basil. Oregano is often the closest in flavor, but it is stronger, so you may want to use about two-thirds the amount called for. Thyme and basil are also good alternatives, with thyme providing an earthy flavor and basil adding a sweet note.

2. Is oregano the same as marjoram?

No, oregano and marjoram are not the same, but they are closely related and belong to the same plant family. Oregano is stronger and more pungent compared to the sweeter, milder marjoram. They can be used interchangeably, but it’s recommended to use less oregano when substituting for marjoram due to its bolder taste.

3. Can I use Italian seasoning instead of marjoram?

Yes, Italian seasoning can be used as a substitute for marjoram, especially since it often contains marjoram along with other herbs like oregano and thyme. It is best suited for recipes where you want a rich, complex herbal flavor.

4. What is the difference between marjoram and thyme?

Marjoram and thyme have similar earthy flavors, but marjoram is slightly sweeter and milder, while thyme has a woodsy taste. Thyme can be used as a substitute for marjoram in an equal amount for a well-balanced flavor.

5. How do I substitute fresh marjoram for dried marjoram?

If a recipe calls for dried marjoram and you only have fresh, you should use about three times the amount of fresh marjoram compared to dried. For example, one teaspoon of dried marjoram can be replaced with one tablespoon of fresh marjoram.

6. Can I use sage as a substitute for marjoram?

Yes, sage can be used as a substitute for marjoram, especially in hearty dishes like stews or stuffing. Sage has a stronger flavor with pine-like undertones, so it's best to start with half the amount of sage compared to the marjoram called for in the recipe