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Is Lemon Water Good for You? Verywell Fit’s content is for informational and educational purposes only. Our website is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Sarah Garone, NDTR, is a freelance health and wellness writer who runs a food blog. Verywell Fit articles are reviewed by board-certified physicians and nutrition and exercise healthcare professionals. Medical Reviewers confirm the content is thorough and accurate, reflecting the latest evidence-based research.

Content is reviewed before publication and upon substantial updates. Jonathan Valdez, RDN, CDCES, CPT is a New York City-based telehealth registered dietitian nutritionist and nutrition communications expert. Despite its smaller role in American cuisine, marjoram makes a delicious addition to all sorts of food preparations, including soups, salad dressings, and vegetable dishes. It is also a key ingredient in the spice blends za’atar and French herbes de Provence. If your spice cupboard doesn’t contain marjoram—or if you have run out and cannot immediately get more—you can easily substitute several other options.

If you regularly confuse marjoram with oregano, you are not alone. The two herbs are closely related and are both indigenous to the Mediterranean. They also contain some of the same flavor compounds. For the same reason, it is no stranger to salad dressings and marinades. The longer it steeps, the more warm, woody taste it imparts. Similarly, fresh marjoram can be steeped in water to make a uniquely soothing tea.

Because of its Mediterranean origins, marjoram incorporates well into numerous Mediterranean dishes, like pasta or lentils. It can also jazz up Mediterranean vegetables like tomatoes, eggplant, and peppers or serve as a part of a savory rub for meats. As with other herbs, marjoram finds its way into foods in both fresh and dried form. Dried herbs are more potent than fresh because of their diminished water content, so when converting measurements of fresh to dried marjoram, use one-third the amount. One tablespoon of fresh marjoram, for example, converts to 1 teaspoon of dried. You may prefer to use fresh marjoram in recipes where its sturdy, oval-shaped leaves can make an impressive visual statement.

A jaunty green sprig or two can add appeal to meat dishes, roasted vegetables, and steaming bowls of soup. A marjoram substitute comes in handy when you have used up the last of your supply or cannot locate the herb nearby. Because marjoram is not as ubiquitous an herb as some others like parsley or basil, not every grocery store may carry it. Plus, both dried and fresh marjoram can be more expensive than other comparable herbs, so you may prefer a substitute to cut costs.

It is unlikely you will be allergic to marjoram or need to eliminate it from your diet for health reasons. Though, of course, it is possible to have an allergy to almost any food. If you feel you react differently to marjoram or experience an itchy sensation in your mouth, talk to a healthcare provider. Marjoram is not a significant source of nutrients. Though it is not high in macro- or micronutrients, marjoram may have some health benefits. Some research indicates that the herb has antioxidant properties that could help reduce inflammation in the body.