25 Delicious Marjoram Recipes for Every Season

Discover the magic of marjoram with our roundup of 25 delicious recipes that bring this underrated herb into the spotlight every season! Whether you’re whipping up a quick weeknight dinner, seeking seasonal favorites, or craving some comfort food, marjoram’s sweet, citrusy flavor is about to become your kitchen’s secret weapon. Dive in and let these recipes inspire your next culinary adventure!

Marjoram and Thyme Roasted Chicken

Here’s a straightforward recipe for a flavorful roasted chicken that’s perfect for any dinner table. Herbs like marjoram and thyme bring a fresh, aromatic touch to this classic dish.

Ingredients

• 1 whole chicken (3-4 lbs)
• 2 tbsp olive oil
• 1 tbsp fresh marjoram, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, halved
• 4 garlic cloves, crushed

Instructions

1. Preheat oven to 375°F.
2. Pat the chicken dry with paper towels to ensure crispy skin.
3. Rub the chicken all over with olive oil.
4. Season the chicken inside and out with salt, pepper, marjoram, and thyme.
5. Stuff the cavity with lemon halves and crushed garlic for extra flavor.
6. Place the chicken breast-side up on a rack in a roasting pan.
7. Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F at the thigh.
8. Let the chicken rest for 10 minutes before carving to retain juices.

Unbelievably tender, the chicken boasts a crispy, herb-infused skin with juicy meat. Serve it alongside roasted vegetables or over a bed of wild rice for a hearty meal.

Creamy Marjoram Mushroom Soup

Dive into the heart of comfort with this creamy marjoram mushroom soup, a dish that balances earthy flavors with a velvety texture. Perfect for chilly evenings, it’s a straightforward recipe that delivers depth without complexity.

Ingredients

– 2 tbsp olive oil
– 1 cup diced onion
– 2 cloves minced garlic
– 4 cups sliced mushrooms
– 1 tbsp fresh marjoram
– 4 cups vegetable broth
– 1 cup heavy cream
– Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic, cook for 30 seconds until fragrant.
4. Add sliced mushrooms, cook until they release their juices and brown slightly, about 10 minutes.
5. Sprinkle fresh marjoram over the mushrooms, stir to combine.
6. Pour in vegetable broth, bring to a boil, then reduce heat to simmer for 15 minutes.
7. Blend the soup until smooth using an immersion blender.
8. Stir in heavy cream, heat through but do not boil.
9. Season with salt to taste.
Flavorful and rich, this soup’s creamy texture pairs wonderfully with crusty bread or a sprinkle of fresh herbs for garnish. Its earthy tones are elevated by the subtle sweetness of marjoram, making it a standout dish.

Marjoram Infused Olive Oil

Create a simple, flavorful marjoram infused olive oil that elevates any dish. Combine fresh marjoram with high-quality olive oil for a versatile condiment.

Ingredients

– 1 cup extra virgin olive oil
– 1/4 cup fresh marjoram leaves

Instructions

1. Rinse 1/4 cup fresh marjoram leaves under cold water. Pat dry thoroughly with a clean towel.
2. Heat 1 cup extra virgin olive oil in a small saucepan over low heat until it reaches 180°F, about 5 minutes. Use a thermometer for accuracy.
3. Add the dried marjoram leaves to the warm oil. Stir gently to submerge.
4. Remove the saucepan from heat. Let the mixture steep for 30 minutes to infuse the oil with flavor.
5. Strain the oil through a fine-mesh sieve into a clean glass jar. Discard the marjoram leaves.
6. Seal the jar tightly. Store in a cool, dark place for up to 2 weeks.

Tip: For a stronger flavor, let the marjoram steep in the oil for up to 1 hour before straining.
Tip: Always use fresh marjoram for the brightest flavor.
Tip: Label the jar with the date to keep track of freshness.

The infused oil has a subtle, herbal aroma and a smooth texture. Drizzle over roasted vegetables or use as a base for salad dressings.

Herbed Marjoram and Garlic Bread

You’ll love this Herbed Marjoram and Garlic Bread for its aromatic flavors and crispy crust. Perfect as a side or on its own, it’s a simple yet impressive bake.

Ingredients

• 1 loaf French bread
• 1/2 cup unsalted butter, softened
• 4 cloves garlic, minced
• 2 tbsp fresh marjoram, chopped
• 1/4 tsp salt

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Cut French bread in half lengthwise. Place on prepared baking sheet.
3. In a small bowl, mix softened butter, minced garlic, chopped marjoram, and salt until well combined.
4. Spread the butter mixture evenly over the cut sides of the bread.
5. Bake for 10-12 minutes, or until the edges are golden and crispy.
6. For extra flavor, broil for 1-2 minutes until the top is slightly browned. Watch closely to avoid burning.
7. Remove from oven and let cool for 2 minutes before slicing.

Fresh out of the oven, the bread boasts a crispy exterior with a soft, buttery interior. Serve it alongside pasta or soup for a comforting meal.

Marjoram Lemon Butter Salmon

You’ll love how marjoram lemon butter salmon brings a fresh twist to your dinner routine. It’s quick, flavorful, and perfect for any night of the week.

Ingredients

• 1.5 lbs salmon fillet
• 2 tbsp unsalted butter
• 1 tbsp fresh marjoram, chopped
• 1 lemon, juiced and zested
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F.
2. Line a baking sheet with parchment paper.
3. Place salmon fillet on the prepared baking sheet.
4. Drizzle olive oil over the salmon, rubbing it in evenly.
5. Sprinkle salt and black pepper over the salmon.
6. In a small bowl, mix butter, marjoram, lemon juice, and zest until combined.
7. Spread the butter mixture evenly over the salmon fillet.
8. Bake for 12-15 minutes, or until salmon flakes easily with a fork.
9. Remove from oven and let rest for 2 minutes before serving.

Buttery and herbaceous, this salmon melts in your mouth with a bright lemon finish. Try serving it over a bed of quinoa or with roasted asparagus for a complete meal.

Marjoram and Rosemary Roasted Potatoes

Just when you think roasted potatoes can’t get any better, marjoram and rosemary come into play. These herbs elevate the humble spud to a whole new level of flavor.

Ingredients

• 2 lbs baby potatoes, halved
• 3 tbsp olive oil
• 1 tbsp fresh marjoram, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 400°F.
2. In a large bowl, toss potatoes with olive oil, marjoram, rosemary, salt, and pepper until evenly coated. Tip: For extra crispiness, ensure potatoes are dry before tossing.
3. Spread potatoes in a single layer on a baking sheet. Tip: Use parchment paper for easy cleanup.
4. Roast for 35-40 minutes, flipping halfway through, until golden brown and crispy. Tip: Don’t overcrowd the pan to ensure even roasting.
5. Remove from oven and let sit for 5 minutes before serving.

Kick back and enjoy the crispy exterior and fluffy interior of these potatoes. Perfect as a side or tossed with arugula for a hearty salad.

Fresh Marjoram Pesto Pasta

Perfect for a quick dinner, this Fresh Marjoram Pesto Pasta brings a herby brightness to your table in minutes.

Ingredients

• 2 cups fresh marjoram leaves
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts
• 2 garlic cloves
• 1/2 cup olive oil
• 1/2 tsp salt
• 12 oz pasta

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 12 oz pasta to the boiling water. Cook for 8-10 minutes until al dente. Tip: Stir occasionally to prevent sticking.
3. While pasta cooks, combine 2 cups fresh marjoram leaves, 1/2 cup grated Parmesan cheese, 1/3 cup pine nuts, and 2 garlic cloves in a food processor.
4. Pulse until finely chopped. Tip: Scrape down the sides as needed for even processing.
5. With the processor running, slowly drizzle in 1/2 cup olive oil until the pesto is smooth. Tip: Adjust consistency with a tablespoon of pasta water if too thick.
6. Drain pasta, reserving 1/4 cup of pasta water.
7. Toss the hot pasta with the pesto and 1/2 tsp salt. Add reserved pasta water as needed to loosen the sauce.

Zesty and vibrant, this pesto clings beautifully to the pasta, offering a fresh take on a classic. Serve with extra Parmesan and a sprinkle of marjoram leaves for a visually stunning dish.

Marjoram Spiced Lamb Chops

Craving a dish that combines simplicity with bold flavors? These Marjoram Spiced Lamb Chops are your answer, offering a perfect balance of herbs and tender meat.

Ingredients

• 4 lamb chops
• 2 tbsp olive oil
• 1 tbsp fresh marjoram, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced

Instructions

1. Preheat your grill or skillet to medium-high heat, around 400°F.
2. Rub the lamb chops with olive oil, ensuring they’re fully coated.
3. Mix marjoram, salt, pepper, and garlic in a small bowl.
4. Press the spice mixture onto both sides of each lamb chop.
5. Place the lamb chops on the grill or skillet. Cook for 3-4 minutes per side for medium-rare. Tip: Avoid moving them too much to get a good sear.
6. Check the internal temperature with a meat thermometer; it should read 145°F for medium-rare. Tip: Letting the chops rest for 5 minutes before serving ensures juiciness.
7. Serve immediately. Tip: Pair with a light salad or roasted vegetables to complement the rich flavors.

Juicy and aromatic, these lamb chops boast a crispy exterior with a tender, flavorful interior. Try serving them over a bed of quinoa for a wholesome meal.

Marjoram and Sage Stuffing

Fragrant marjoram and sage bring this stuffing to life, perfect for holiday tables or cozy family dinners. It’s a simple dish with deep flavors, ready in under an hour.

Ingredients

– 1 loaf day-old bread, cubed
– 1/2 cup unsalted butter
– 1 large onion, diced
– 2 celery stalks, diced
– 2 tbsp fresh sage, chopped
– 1 tbsp fresh marjoram, chopped
– 2 cups chicken broth
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Preheat oven to 350°F. Grease a 9×13 inch baking dish.
2. Melt butter in a large skillet over medium heat. Add onion and celery. Cook until soft, about 5 minutes.
3. Stir in sage and marjoram. Cook for 1 minute until fragrant.
4. Place bread cubes in a large bowl. Pour butter mixture over bread. Toss to coat.
5. Gradually add chicken broth, salt, and pepper. Mix until bread is moist but not soggy.
6. Transfer mixture to the prepared baking dish. Cover with foil.
7. Bake for 30 minutes. Remove foil. Bake for another 10 minutes until top is golden.
8. Let stand for 5 minutes before serving.
Buttery and herby, this stuffing has a crisp top with a soft interior. Serve alongside roasted meats or as a base for a savory bread pudding.

Marjoram Honey Glazed Carrots

Just when you thought carrots couldn’t get any better, marjoram honey glazed carrots come along. This side dish transforms the humble carrot into a sweet, herby delight that pairs perfectly with any main.

Ingredients

– 1 lb carrots, peeled and sliced into 1/2-inch rounds
– 2 tbsp unsalted butter
– 2 tbsp honey
– 1 tsp dried marjoram
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat a large skillet over medium heat (350°F).
2. Add 2 tbsp unsalted butter to the skillet, allowing it to melt completely.
3. Place 1 lb of sliced carrots into the skillet, stirring to coat them evenly with butter.
4. Sprinkle 1/2 tsp salt and 1/4 tsp black pepper over the carrots, stirring to distribute the seasonings.
5. Cover the skillet and cook for 5 minutes, stirring halfway through to ensure even cooking.
6. Remove the lid and add 2 tbsp honey and 1 tsp dried marjoram, stirring to coat the carrots thoroughly.
7. Increase the heat to medium-high (400°F) and cook uncovered for 3-5 minutes, until the glaze thickens and the carrots are tender-crisp.
8. Tip: For an even glaze, toss the carrots gently in the skillet during the final minutes of cooking.
9. Tip: If the glaze begins to darken too quickly, reduce the heat slightly to prevent burning.
10. Tip: For extra flavor, sprinkle a pinch of fresh marjoram over the carrots before serving.
11. Remove from heat and serve immediately.
Honey-glazed carrots offer a perfect balance of sweetness and earthiness, with a slight crunch. Try serving them alongside roasted chicken or as a vibrant addition to a holiday table.

Marjoram Tomato Basil Bruschetta

Delight in the fresh, vibrant flavors of this simple yet elegant appetizer. Perfect for summer gatherings or a quick snack.

Ingredients

• 1 baguette, sliced into 1/2-inch pieces
• 4 ripe tomatoes, diced
• 1/4 cup fresh basil, chopped
• 2 tbsp fresh marjoram, chopped
• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced

Instructions

1. Preheat oven to 375°F.
2. Arrange baguette slices on a baking sheet. Brush each slice lightly with olive oil.
3. Bake for 5-7 minutes until edges are golden. Tip: Watch closely to prevent burning.
4. In a bowl, combine tomatoes, basil, marjoram, remaining olive oil, balsamic vinegar, salt, pepper, and garlic. Tip: Let the mixture sit for 10 minutes to meld flavors.
5. Top each toasted baguette slice with the tomato mixture. Tip: Use a slotted spoon to avoid soggy bread.
6. Serve immediately.

Kick off your meal with these bruschetta; the crisp bread contrasts beautifully with the juicy, herbed topping. For a twist, add a sprinkle of feta cheese before serving.

Marjoram and Oregano Pizza Dough

Tantalize your taste buds with this Marjoram and Oregano Pizza Dough, a fragrant base that elevates any topping. Perfect for a quick dinner or a weekend project, this dough is both versatile and flavorful.

Ingredients

– 3 1/2 cups all-purpose flour
– 1 1/2 tsp salt
– 1 tsp sugar
– 1 packet (2 1/4 tsp) active dry yeast
– 1 1/4 cups warm water (110°F)
– 2 tbsp olive oil
– 1 tbsp dried marjoram
– 1 tbsp dried oregano

Instructions

1. In a large bowl, combine 3 1/2 cups all-purpose flour and 1 1/2 tsp salt.
2. In a separate bowl, dissolve 1 tsp sugar and 1 packet active dry yeast in 1 1/4 cups warm water. Let sit for 5 minutes until frothy.
3. Add 2 tbsp olive oil, 1 tbsp dried marjoram, and 1 tbsp dried oregano to the yeast mixture. Stir to combine.
4. Gradually mix the wet ingredients into the dry ingredients until a dough forms.
5. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: If the dough is too sticky, add a little more flour.
6. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
7. Preheat your oven to 475°F with a pizza stone or baking sheet inside.
8. Punch down the dough and divide into two balls. Roll out each ball on a floured surface to your desired thickness. Tip: For a crispier crust, roll the dough thinner.
9. Transfer the dough to a piece of parchment paper, add your toppings, and slide onto the preheated pizza stone or baking sheet.
10. Bake for 10-12 minutes until the crust is golden and the toppings are cooked. Tip: Rotate the pizza halfway through baking for even cooking.

Bold flavors from the marjoram and oregano shine in this dough, offering a herby backbone to your favorite pizza. The crust bakes up crispy on the outside with a chewy interior, ideal for hearty toppings or a simple margherita.

Marjoram Butter Steak

Marjoram butter steak transforms a simple cut into a fragrant, juicy masterpiece. Must-try for herb lovers.

Ingredients

• 1.5 lbs ribeye steak
• 2 tbsp unsalted butter
• 1 tbsp fresh marjoram, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat a cast-iron skillet over medium-high heat for 5 minutes until smoking slightly.
2. Pat the steak dry with paper towels to ensure a good sear.
3. Rub the steak with olive oil, then season both sides with salt and pepper.
4. Place the steak in the skillet. Cook for 4 minutes without moving to get a crust.
5. Flip the steak. Cook for another 3 minutes for medium-rare, or until 135°F internally.
6. Reduce heat to low. Add butter and marjoram to the skillet.
7. Tilt the skillet. Spoon the butter over the steak for 1 minute to infuse flavors.
8. Remove the steak from the skillet. Let it rest for 5 minutes before slicing.

Amazingly tender with a herby, buttery crust. Serve over roasted potatoes or alongside a crisp salad.

Marjoram and Garlic Grilled Shrimp

Here’s a quick way to bring bold flavors to your table with minimal effort. Marjoram and garlic grilled shrimp is a standout dish that’s both simple and impressive.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh marjoram, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lemon, cut into wedges

Instructions

1. Preheat grill to medium-high heat (400°F).
2. In a bowl, combine shrimp, olive oil, garlic, marjoram, salt, and pepper. Toss to coat evenly.
3. Thread shrimp onto skewers, leaving small gaps between each.
4. Grill shrimp for 2-3 minutes per side, until opaque and slightly charred.
5. Remove from grill and squeeze lemon wedges over the top before serving.

Opt for skewers to make flipping easier. The shrimp should be firm and pink when done. Serve these juicy shrimp over a bed of greens or alongside grilled vegetables for a complete meal.

Marjoram Infused Vinegar

Unlock the vibrant essence of marjoram with this simple infused vinegar. Perfect for dressings or marinades, it’s a pantry staple with a herbal twist.

Ingredients

– 2 cups white wine vinegar
– 1/2 cup fresh marjoram leaves
– 1 tbsp whole black peppercorns

Instructions

1. Rinse 1/2 cup fresh marjoram leaves under cold water. Pat dry with a clean towel.
2. Combine 2 cups white wine vinegar and 1 tbsp whole black peppercorns in a clean, dry glass jar.
3. Add the dried marjoram leaves to the jar. Seal tightly.
4. Store the jar in a cool, dark place for 2 weeks. Shake gently every other day.
5. After 2 weeks, strain the vinegar through a fine-mesh sieve into a clean bottle. Discard the solids.
6. Label the bottle with the date and store in a cool, dark place for up to 6 months.
Oozing with the aromatic punch of marjoram, this vinegar adds a floral, slightly citrusy note to any dish. Drizzle over roasted vegetables or whisk into a vinaigrette for an herby lift.

Marjoram and Lemon Zest Cookies

Zesty and aromatic, these cookies blend the earthy tones of marjoram with the bright punch of lemon zest. Perfect for a mid-afternoon pick-me-up or a sophisticated dessert plate.

Ingredients

– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1 large egg
– 2 cups all-purpose flour
– 1 tbsp fresh marjoram, finely chopped
– 1 tbsp lemon zest
– 1/2 tsp salt

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy.
3. Beat in 1 large egg until fully incorporated.
4. Gradually mix in 2 cups all-purpose flour and 1/2 tsp salt until just combined.
5. Fold in 1 tbsp fresh marjoram and 1 tbsp lemon zest evenly throughout the dough.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 12-14 minutes, or until the edges are lightly golden.
8. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Golden edges and a soft center make these cookies irresistibly tender. The marjoram adds a subtle herbaceous note, while the lemon zest brings a refreshing zing. Serve alongside a cup of Earl Grey tea for an elevated snack.

Marjoram Roasted Vegetable Medley

Rustle up a vibrant Marjoram Roasted Vegetable Medley that’s as nutritious as it is colorful. Perfect for a quick side or a hearty main, this dish brings out the best in seasonal produce.

Ingredients

– 2 cups chopped carrots
– 2 cups chopped zucchini
– 2 cups chopped red bell pepper
– 1/4 cup olive oil
– 2 tbsp fresh marjoram leaves
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Preheat oven to 400°F.
2. In a large bowl, combine carrots, zucchini, and red bell pepper.
3. Drizzle olive oil over the vegetables and toss to coat evenly.
4. Sprinkle marjoram leaves, salt, and black pepper over the vegetables. Toss again.
5. Spread the vegetables in a single layer on a baking sheet.
6. Roast in the preheated oven for 25 minutes, or until vegetables are tender and edges are slightly caramelized.
7. Halfway through roasting, stir the vegetables for even cooking.
8. Remove from oven and let stand for 5 minutes before serving.
Lusciously tender with a hint of sweetness from the caramelized edges, this medley pairs wonderfully with grilled meats or atop a bed of quinoa for a vegetarian feast.

Marjoram and Cheddar Scones

Here’s a quick way to whip up savory scones that pair perfectly with your morning coffee or afternoon tea.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup unsalted butter, cold and cubed
• 1 cup sharp cheddar cheese, grated
• 1 tbsp fresh marjoram, chopped
• 3/4 cup whole milk
• 1 large egg

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. Add cold butter to the flour mixture. Use your fingers to rub the butter into the flour until it resembles coarse crumbs.
4. Stir in grated cheddar and chopped marjoram until evenly distributed.
5. In a small bowl, whisk together milk and egg. Pour into the flour mixture and stir until just combined.
6. Turn the dough onto a lightly floured surface. Knead gently 3-4 times to bring it together.
7. Pat the dough into a 1-inch thick circle. Cut into 8 wedges.
8. Place wedges on the prepared baking sheet. Bake for 15-18 minutes, or until golden brown.
9. Transfer to a wire rack to cool slightly before serving.

You’ll love the flaky texture and the herby-cheesy flavor of these scones. Try serving them warm with a dollop of butter or alongside a hearty soup.

Marjoram Chicken Noodle Soup

Outstanding for chilly evenings, this Marjoram Chicken Noodle Soup combines comfort with a hint of herbaceous flair. Simple ingredients come together for a hearty meal.

Ingredients

– 1 tbsp olive oil
– 1 cup diced onion
– 1 cup diced carrot
– 1 cup diced celery
– 2 cloves minced garlic
– 1 tsp dried marjoram
– 6 cups chicken broth
– 2 cups shredded cooked chicken
– 2 cups uncooked egg noodles
– Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 cup diced onion, 1 cup diced carrot, and 1 cup diced celery. Cook for 5 minutes until vegetables soften.
3. Stir in 2 cloves minced garlic and 1 tsp dried marjoram. Cook for 1 minute until fragrant.
4. Pour in 6 cups chicken broth and bring to a boil.
5. Add 2 cups shredded cooked chicken and 2 cups uncooked egg noodles. Reduce heat to simmer.
6. Cook for 8 minutes, stirring occasionally, until noodles are tender.
7. Season with salt to taste before serving.

Ladle this soup into bowls for a comforting meal. The marjoram adds a subtle sweetness, complementing the tender chicken and noodles. Serve with crusty bread for dipping.

Marjoram and Parsley Green Beans

Whip up a quick side that’s fresh and herby with these Marjoram and Parsley Green Beans. Perfect for busy weeknights or elegant dinners.

Ingredients

• 1 lb green beans, trimmed
• 2 tbsp olive oil
• 1 tbsp fresh marjoram, chopped
• 1 tbsp fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of water to a boil over high heat.
2. Add green beans and cook for 3 minutes until bright green and crisp-tender.
3. Drain beans and immediately plunge into ice water to stop cooking. Tip: This keeps them vibrant and crisp.
4. Heat olive oil in a large skillet over medium heat.
5. Add green beans, marjoram, parsley, salt, and pepper. Toss to coat evenly. Tip: Fresh herbs add the best flavor, so don’t substitute dried if possible.
6. Cook for 2 minutes, stirring occasionally, until beans are heated through and herbs are fragrant. Tip: Don’t overcook; beans should still have a slight crunch.

Green beans emerge tender-crisp with a fragrant herby coating. Serve alongside grilled chicken or mix into a grain bowl for extra texture.

Marjoram Spiced Apple Pie

Gather around for a twist on the classic apple pie with marjoram adding a subtle, herbal depth. This recipe balances sweet and savory for a memorable dessert.

Ingredients

– 2 cups all-purpose flour
– 1 tsp salt
– 1 cup unsalted butter, chilled and diced
– 1/4 cup ice water
– 6 cups apples, peeled and thinly sliced
– 3/4 cup granulated sugar
– 2 tbsp marjoram, finely chopped
– 1 tbsp lemon juice
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1 egg, beaten

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix flour and salt. Add butter, using fingers to blend until mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until dough forms. Divide into two balls, wrap in plastic, and chill for 30 minutes.
4. In another bowl, combine apples, sugar, marjoram, lemon juice, cinnamon, and nutmeg.
5. Roll out one dough ball on a floured surface to fit a 9-inch pie dish. Transfer dough to dish.
6. Fill with apple mixture, spreading evenly.
7. Roll out second dough ball and place over filling. Trim edges, seal, and crimp.
8. Cut slits in top crust for steam to escape. Brush with beaten egg.
9. Bake for 45-50 minutes, until crust is golden and filling is bubbly.
10. Cool on a wire rack before serving.

Now, enjoy a pie where the marjoram subtly elevates the apples, creating a complex flavor profile. Serve warm with a scoop of vanilla ice cream for contrast.

Marjoram and Feta Stuffed Peppers

Kickstart your meal with these marjoram and feta stuffed peppers, a vibrant dish that balances herby freshness with creamy tang.

Ingredients

• 4 large bell peppers
• 1 cup crumbled feta cheese
• 2 tbsp fresh marjoram, chopped
• 1 cup cooked quinoa
• 1/2 cup diced red onion
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F.
2. Cut tops off bell peppers; remove seeds and membranes.
3. In a bowl, mix feta, marjoram, quinoa, red onion, olive oil, salt, and pepper.
4. Stuff each pepper with the mixture until full.
5. Place peppers in a baking dish; cover with foil.
6. Bake for 25 minutes. Tip: Covering with foil keeps peppers moist.
7. Remove foil; bake for another 10 minutes until peppers are tender.
8. Let rest for 5 minutes before serving. Tip: Resting allows flavors to meld.

Outcome is a dish where the sweetness of peppers meets the savory filling. Serve atop a bed of greens for a colorful plate.

Marjoram Beef Stew

You’ll love this Marjoram Beef Stew for its hearty flavors and simplicity. Perfect for a cozy dinner, it’s a dish that brings comfort to any table.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 cups carrots, sliced
• 2 cups potatoes, cubed
• 1 tbsp dried marjoram
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp tomato paste

Instructions

1. Heat olive oil in a large pot over medium-high heat.
2. Add beef cubes and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure proper browning.
3. Remove beef and set aside. In the same pot, add onion and garlic. Cook until soft, about 3 minutes.
4. Stir in tomato paste and cook for 1 minute to deepen the flavor.
5. Return beef to the pot. Add beef broth, carrots, potatoes, marjoram, salt, and pepper.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, until beef is tender. Tip: Stir occasionally to prevent sticking.
7. Check seasoning and adjust if necessary. Tip: For a thicker stew, remove lid and simmer for an additional 10 minutes.

Hearty and aromatic, this stew’s tender beef and vegetables meld beautifully with the marjoram’s subtle sweetness. Serve it with crusty bread to soak up the rich broth.

Marjoram and Walnut Pesto

Brighten up your pasta nights with this herby, nutty twist on classic pesto. Marjoram and walnut pesto brings a fresh, earthy flavor to any dish.

Ingredients

• 2 cups fresh marjoram leaves
• 1/2 cup walnuts
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves
• 1/2 cup olive oil
• 1/2 tsp salt

Instructions

1. Toast walnuts in a dry skillet over medium heat for 5 minutes, stirring occasionally, until fragrant. Tip: Watch closely to prevent burning.
2. Combine marjoram leaves, toasted walnuts, Parmesan cheese, garlic cloves, and salt in a food processor.
3. Pulse the mixture 5 times to roughly chop the ingredients. Tip: Scrape down the sides of the bowl to ensure even mixing.
4. With the processor running, slowly drizzle in olive oil until the pesto is smooth. Tip: Adjust oil for desired consistency.
5. Transfer pesto to a jar and refrigerate for up to a week. Use immediately for best flavor.

Great for spreading on toast or tossing with hot pasta. The pesto’s creamy texture and bold marjoram flavor make it a versatile condiment.

Marjoram Lemonade

Bold flavors meet in this marjoram lemonade, a refreshing twist on the classic summer drink. Perfect for hot days, it’s easy to make and even easier to enjoy.

Ingredients

– 1 cup fresh lemon juice
– 4 cups cold water
– 1/2 cup granulated sugar
– 1/4 cup fresh marjoram leaves
– 1 lemon, sliced for garnish
– Ice cubes

Instructions

1. Combine 1/2 cup granulated sugar and 1/4 cup fresh marjoram leaves in a small saucepan.
2. Add 1 cup water to the saucepan and heat over medium heat until the sugar dissolves, about 3 minutes. Do not boil.
3. Remove the saucepan from heat and let the marjoram syrup steep for 10 minutes to infuse the flavor.
4. Strain the syrup into a pitcher, discarding the marjoram leaves.
5. Add 1 cup fresh lemon juice and 3 cups cold water to the pitcher, stirring to combine.
6. Chill the lemonade in the refrigerator for at least 1 hour before serving.
7. Serve over ice cubes and garnish with lemon slices.
Tip: For a stronger marjoram flavor, let the syrup steep for an additional 5 minutes.
Tip: Adjust the sweetness by adding more or less sugar syrup to taste.
Tip: Use a fine mesh strainer to ensure no marjoram leaves remain in the syrup.
Fresh and herbaceous, this marjoram lemonade offers a unique flavor profile that’s both invigorating and soothing. Serve it in mason jars with a sprig of marjoram for an Instagram-worthy presentation.

Conclusion

Marjoram truly shines in these 25 recipes, offering a versatile flavor that enhances every season’s dishes. Whether you’re a seasoned chef or a kitchen newbie, there’s something here to inspire your next meal. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this roundup, please share the love by pinning it on Pinterest. Happy cooking!