Dried Marjoram

Store in an airtight container away from heat, light, and moisture. Dried marjoram keeps well for up to a year; beyond that, flavor fades but it remains safe to use.

Add dried marjoram early in cooking (soups, stews) so it has time to hydrate and release flavor.

For a fresher taste, crumble the leaves between your fingers just before using.

Use about 1/3 to 1/2 the amount of dried marjoram as you would fresh (dried is more concentrated).

Pairs especially well with tomato-based dishes, legumes, potatoes, and grilled meats.

Tomato, garlic, olive oil

Chicken, lamb, beef

Potatoes, root vegetables, legumes

Mediterranean spices: oregano, thyme, rosemary

Using too much—dried marjoram is potent; start with a small pinch and adjust to taste.

Adding it at the very end of cooking; it needs time to infuse, especially in longer-cooking dishes.

Storing near heat or in direct sunlight, which causes it to lose flavor quickly.