What can I use to replace marjoram in cooking?

What to use instead of marjoram : oregano is the closest substitute, but thyme, basil, tarragon or herbes de Provence also work very well depending on the dish being prepared.

• Oregano: the most similar flavor, ideal in sauces and Mediterranean dishes
• Thyme: a woody and slightly more intense note, perfect for roasted meats and vegetables
• Basil: adds a fresh and sweet touch, suitable for salads and pasta
• Tarragon: subtle aniseed flavor, recommended for poultry and vinaigrettes
• Herbs de Provence: a versatile blend that often includes marjoram itself

Why is marjoram difficult to replace?

Marjoram has a distinctive aromatic profile: mild, slightly sweet, with a subtle floral and peppery note. This combination sets it apart from other common herbs. It is frequently used in Mediterranean, German, and Middle Eastern cuisines, both fresh and dried.

Its mildness is precisely what makes it difficult to substitute. Many similar herbs, such as thyme or oregano, have a more pronounced flavor. Using the same quantity can therefore unbalance a dish. You often need to adjust the proportions to your taste.

Understanding this aromatic profile helps you choose the right substitute. Here are the criteria to keep in mind before replacing marjoram:

• The desired flavor intensity (mild or strong)
• The type of dish (meat, vegetables, sauce, salad)
• The form used (fresh or dried)
• The other herbs already present in the recipe
• Cooking time (long cooking time or addition at the end of preparation)

To learn more about the links between oregano and marjoram, oregano and marjoram will give you a useful overview before choosing your substitute.

Oregano: the most obvious substitute

Oregano is consistently cited first as a substitute for marjoram. These two plants belong to the same botanical family and share very similar aromatic compounds. The result in cooking is often almost identical, especially in cooked dishes.

Oregano, however, is more intense and slightly more bitter than marjoram. In a tomato sauce, pizza, or roasted vegetable dish, this difference is barely noticeable. On the other hand, in a delicate preparation or vinaigrette, it's best to use a slightly smaller amount.

Dried oregano is particularly interchangeable with dried marjoram. Fresh oregano can be a bit more rustic. Here are some dishes in which oregano best replaces this herb:

• Tomato sauces and pizzas
• Grilled or oven-roasted vegetables
• Marinades for red meat
• Mediterranean soups and broths
• Seasoned fresh cheeses

To better understand the nuances between these two herbs, the article on the benefits of oregano and marjoram details their similarities and differences in culinary and herbal tradition.

Thyme: a more woody alternative

Thyme is another common substitute for marjoram. It shares with marjoram a Mediterranean herb heritage and good heat retention. However, its flavor is more woody, earthy, and pronounced.

This added intensity makes it an excellent choice for stews, roasts, and bouquet garni. It holds up very well to long cooking times, which is an advantage in recipes where marjoram would have been added at the beginning of preparation.

However, in light dishes or raw preparations, thyme can overpower other flavors. It should therefore be used sparingly. Here are some uses where thyme is a good substitute:

• Roast chicken and white meats
• Stewed legumes (lentils, chickpeas)
• Bouquet garnis for broths
• Baked potatoes
• Jokes and gratins

Basil: for a fresher note

Basil is an interesting alternative to marjoram in fresh or lightly cooked dishes. Its flavor is mild, slightly aniseed, and very fragrant. It brings a freshness that marjoram doesn't always have, especially in its dried form.

Fresh basil is particularly well-suited to salads, cold pasta, raw sauces, and summer dishes. It doesn't withstand prolonged cooking well: its aroma evaporates quickly with heat. It's therefore best added at the end of cooking or directly to the plate.

Dried basil, on the other hand, is less fragrant but more stable when cooked. It can replace dried marjoram in some recipes, although the result will be slightly different. Here are some dishes where basil works well as a substitute:

• Tomato and mozzarella salads
• Fresh pasta and homemade pesto
• Cold soups (gazpacho, courgette soup)
• Omelets and scrambled eggs
• Light sauces for fish

Tarragon: a more original option

Tarragon is less frequently mentioned, but it's a valid substitute for marjoram, especially in French cuisine. Its flavor is mild, slightly aniseed, and very aromatic. It's similar to marjoram in its delicate taste.

It is particularly appreciated with poultry, fish, and eggs. It is an ingredient in classic French fines herbes. Fresh, it is very fragrant; dried, it loses some of its aroma but remains usable.

Tarragon should be used sparingly, as its aniseed flavor can be overpowering if used too much. Here are some recipes where it works well as a substitute for this herb:

• Chicken with tarragon (traditional dish)
• Salad dressings and cold sauces
• Poached or en papillote fish
• Herb omelets
• Compound butters for grilled meats

Herbs de Provence: the versatile solution

Herbes de Provence offer a practical and convenient alternative to marjoram. This traditional blend typically contains thyme, rosemary, oregano, savory, and, depending on the specific blend, marjoram itself.

Their versatility makes them a suitable substitute for a wide variety of dishes. They are equally suitable for meats and vegetables, sauces and marinades.

The downside is that their flavor is more complex and sometimes more intense. In a very simple recipe where marjoram was the main herb, herbes de Provence can alter the final result. Here are some dishes where they work particularly well:

• Grilled meats and barbecue
• Provençal vegetables (ratatouille, tian)
• Marinades for lamb and pork
• Pizzas and focaccias
• Flavored oils (made with perfectly dried herbs, kept refrigerated and consumed quickly)

Savory: a lesser-known substitute

Savory is a Mediterranean herb related to marjoram and thyme. It is less common in French cuisine, but it makes a good substitute. Its flavor is peppery, slightly bitter, and very aromatic.

There are two main varieties: garden savory (annual) and mountain savory (perennial). The former is milder and closer to marjoram. The latter is more intense and more like wild thyme.

Savory is traditionally used in legume dishes, charcuterie, and cheeses. It withstands cooking well. Here are its best uses as a substitute:

• Stewed white beans and lentils
• Homemade charcuterie and terrines
• Marinated goat cheeses (made with dried herbs only)
• Grilled and roasted meats
• Bouquet garnis for broths

Comparative table of substitutes

To quickly choose the right marjoram substitute for your recipe, this summary table will guide you:

Substituting fresh vs. dried marjoram

The question of what to use as a substitute for marjoram differs depending on whether you're using fresh or dried marjoram. These two forms don't have the same aromatic intensity or behave the same way in cooking. A substitute suitable for one won't necessarily work for the other.

Fresh marjoram is milder and more delicate. It's often used at the end of cooking or raw. Fresh basil or tarragon are the best substitutes. Fresh oregano also works, but in a slightly smaller quantity.

Dried marjoram is more concentrated and intense. It withstands long cooking times better. Dried oregano, dried thyme, or dried herbes de Provence are the most suitable substitutes. Here's a handy summary:

• Fresh marjoram → fresh basil, fresh tarragon, fresh oregano (reduced quantity)
• Dried marjoram → dried oregano, dried thyme, dried herbes de Provence
• In all cases: adjust the quantity to your taste, as the intensity varies from one herb to another

To learn more about preparing a marjoram infusion and its traditional uses, see our article on marjoram infusion.

Adjust the quantity according to the chosen substitute

Choosing a substitute for marjoram isn't enough; you also need to adjust the amount used. Each herb has a different aromatic intensity. Using the same quantity can make a dish too strong or, conversely, not flavorful enough.

Oregano and thyme are more intense than marjoram. It's generally recommended to use slightly less of each, then adjust to your taste. Basil and tarragon are milder: you can use the same amount or slightly more.

Herbes de Provence, being a blend, vary in intensity depending on the brand. Start with a small amount and taste as you go. Here are some helpful guidelines:

• Dried oregano: use about three-quarters of the amount of marjoram indicated
• Dried thyme: use about half to two-thirds of the quantity
• Fresh basil: equivalent or slightly more
• Fresh tarragon: equivalent quantity, adjust to your taste
• Herbes de Provence: start with half and taste
• In all cases: add gradually and taste before adding more

Substituting marjoram in traditional recipes

Some traditional recipes call for marjoram in a characteristic way. Knowing what to substitute for marjoram in these specific contexts allows you to stay true to the spirit of the dish, even without this herb.

In German and Austrian cuisine, marjoram is often used in sausages, stuffings, and potato dishes. Thyme or savory are more suitable substitutes here. They provide a similar aromatic warmth that complements rich dishes.

In Mediterranean cuisine, marjoram is used to accompany vegetables, tomato sauces, and grilled meats. Oregano or herbes de Provence are natural substitutes. In Middle Eastern cuisine, where it is sometimes used in spice blends, thyme or za'atar (a traditional blend) can replace it. Here is a summary by cuisine:

• German/Austrian cuisine: thyme, savory
• Mediterranean cuisine: oregano, herbs of Provence
• French cuisine: tarragon, thyme, herbs
• Middle Eastern cuisine: thyme, za'atar
• Italian cuisine: oregano, basil

Wild marjoram has its own unique aromatic characteristics. To learn more, our article on wild marjoram will provide you with helpful details.

Marjoram and well-being: what tradition says

Beyond its culinary uses, marjoram is also known for its traditional uses in herbal medicine. It is traditionally consumed as an herbal tea in some cultures for its traditional and digestive benefits. These uses are distinct from its culinary role, but they explain why this plant is so highly valued.

If you're looking for a marjoram substitute for wellness or herbal tea purposes, the options aren't the same as in cooking. Chamomile, lemon balm, or verbena are often mentioned in similar contexts, but their properties differ. It's best to consult a healthcare professional for any wellness use.

Marjoram is of interest in the field of pharmacopoeia, as evidenced by a document from theANSM Health Products Safety) relating to discussions within the French Pharmacopoeia Committee on certain preparations based on this plant [1]. For traditional uses related to hormones and women's well-being, our article on marjoram and hormones explores what tradition says.

• Culinary uses: oregano, thyme, basil, tarragon
• For use as an herbal tea: consult a healthcare professional for a suitable substitute
• Aromatherapy use: consult an aromatherapist or pharmacist

Marjoram in cultures and languages

Marjoram is known by different names depending on the country and language. This diversity of names can sometimes be confusing when looking for a substitute for marjoram in a foreign recipe. A different name does not necessarily refer to a different plant.

In some Arabic and Middle Eastern recipes, marjoram appears under a local name. Understanding these equivalents helps you identify the herb in a recipe and choose the right substitute. Our article on marjoram in Arabic will provide you with these linguistic details.

This diversity of names is sometimes accompanied by confusion with oregano, which also has various names depending on the region. Here are a few points to remember:

• Marjoram and oregano are two closely related but distinct plants
• Their names vary depending on the country and language
• If you are unsure about a recipe from another country, check the botanical name
• In case of uncertainty, oregano remains the safest substitute

Where can I find marjoram to avoid replacing it?

Before looking for a substitute for marjoram, it's sometimes best to find out where to buy it. This herb is less common than thyme or basil, but it remains available through several distribution channels.

Dried marjoram is readily available in delicatessens, organic stores, and some supermarkets. Fresh marjoram is less common: it is sometimes available at markets or garden centers, where it also grows very well in pots.

If you'd like to always have some on hand, growing it at home is a simple and economical option. It thrives in pots on a sunny balcony. Our guide on where to find fresh marjoram will give you all the practical information you need to easily obtain it.

• Delicatessens and organic stores: dried marjoram in bags
• Local markets: fresh marjoram, depending on the season
• Garden centers: plants to grow at home
• Online shops specializing in aromatic herbs

The traditional benefits of marjoram

Understanding why marjoram is valued helps in choosing a suitable substitute for your intended use. In cooking, its sweet and balanced aromatic profile is the primary attraction. In traditional herbal medicine, it is associated with a variety of uses depending on the culture.

Marjoram is traditionally consumed as an herbal tea in some cultures. It is also used in cooking to flavor dishes without overpowering them. These two aspects explain its appeal and the difficulty in finding a perfect substitute.

For an overview of its traditional uses, our article on the benefits of marjoram details what is known about its traditional applications. If you would like to learn more about its uses as an herbal tea, our article on marjoram infusion will guide you through its preparation.

• Culinary use: to flavor dishes in a gentle and balanced way
• Traditional use as an herbal tea: consult a healthcare professional
• Aromatherapy use: consult an aromatherapist or pharmacist
• Any use for health purposes should be discussed with a doctor or pharmacist

Frequently asked questions about marjoram substitutes

Can marjoram always be replaced with oregano?

In the vast majority of recipes, yes. Oregano is the closest substitute for marjoram in terms of flavor profile. However, it is slightly more intense and bitter. Use a little less and adjust to your taste. For very delicate dishes or raw preparations, basil or tarragon may be more suitable.

What can I use to replace marjoram in a stuffing?

Thyme and savory are excellent substitutes in stuffing. They hold up well to cooking and provide a similar aromatic warmth. Oregano also works very well. Use slightly less than the marjoram called for in the recipe, as these herbs are more intense. Taste before adding more.

Can rosemary be substituted for marjoram?

Rosemary can be used as a substitute for marjoram in some dishes, but with caution. Its flavor is much stronger, resinous, and camphoraceous. It's better suited to roasted meats and potatoes than delicate sauces. Use it sparingly. In most cases, oregano or thyme remain closer alternatives to marjoram.

What can I use to replace marjoram in a tomato sauce?

Dried oregano is the perfect substitute in tomato sauce. In fact, it's the herb traditionally used in Italian tomato sauces. Fresh basil, added at the end of cooking, provides a much-appreciated complementary flavor. Herbes de Provence also work well in this context. Start with a small amount and adjust to your taste.

Are marjoram and oregano the same plant?

No, they are two distinct plants, although botanically very similar. They share similar aromas, which explains why oregano is the most natural substitute. Marjoram is generally milder and more delicate than oregano. This similarity means that the two herbs are often interchangeable in cooking, with an adjustment of the quantity.

What can I use to replace marjoram in a sausage recipe?

Savory and thyme are the best substitutes in sausage and charcuterie recipes. They provide aromatic warmth and a slight bitterness that complement fatty meats well. Oregano can also be used.

Can chives be used instead of marjoram?

Chives are not a good substitute for marjoram. Their flavor profile is very different: they are closer to onion and garlic, without the floral sweetness of marjoram. They are suitable for other uses (salads, fresh cheeses, eggs) but will not replace marjoram in a sauce or stew. Opt instead for oregano, thyme, or basil.

What can I use to replace marjoram in a bouquet garni?

Thyme is the most natural substitute in a bouquet garni. It is, in fact, one of the classic herbs in this traditional blend, along with bay leaf and parsley. Savory can also be added. These herbs withstand long cooking times well and flavor broths, stews, and sauces very well.

Do Herbes de Provence contain marjoram?

Some Provençal herb blends do contain marjoram, but this isn't always the case. The composition varies depending on the manufacturer. The basic blend usually includes thyme, rosemary, oregano, and savory. Check the ingredient list on the packaging if you want to be sure.

What can I use to replace marjoram in a vegetarian recipe?

In vegetarian dishes (roasted vegetables, legumes, gratins), oregano, thyme, and herbes de Provence are all excellent substitutes. Fresh basil is perfect for summer dishes and salads. Tarragon adds a unique touch to steamed vegetables and vinaigrettes. Choose according to the desired intensity and cooking method.

Can marjoram be replaced with sage?

Sage can be used as a substitute for marjoram in some dishes, but in moderation. Its flavor is very pronounced, slightly camphoraceous and earthy. It pairs well with fatty meats (pork, lamb) and stuffings. However, it can overpower delicate dishes. Use significantly less than you would marjoram. If you are taking medication, consult a pharmacist before using it for health purposes.

What can I use to replace marjoram in a marinade?

Dried oregano, dried thyme, or herbes de Provence are excellent choices for marinades. They withstand prolonged contact with acids (lemon, vinegar) and fats (oil) well. Tarragon is particularly suitable for marinades for poultry and fish. Adjust the quantity according to the desired intensity and marinating time.

Key takeaways

The answer depends primarily on the dish and the form used. Oregano remains the most universal and closest substitute in terms of flavor. Thyme is suitable for stews and meats, basil for fresh preparations, tarragon for poultry, and herbes de Provence for almost anything. Savory is a lesser-known option, often used with legumes and cured meats.

Whatever herb you choose to replace marjoram with, remember to adjust the quantity: substitutes are often more potent. Start with a smaller amount, taste, and adjust gradually. For any use intended for wellness purposes or as an herbal tea, consult a doctor or pharmacist.

Practical advice: The next time you want to replace marjoram, start with dried oregano in a slightly smaller quantity. It's the simplest, most readily available substitute, and the one that best captures the essence of this aromatic herb.

Sources and studies

1. French Pharmacopoeia Committee — Homeopathy — ANSM, 2023