Marjoram Substitute: Best Swaps, Amounts and Marjoram vs Oregano

The best marjoram substitute is oregano, but use less of it, because oregano is the stronger of the two. Thyme, sweet basil and savory also work. This guide gives amounts for each, and explains how marjoram and oregano differ.

Quick answer

Substitute	Use in place of 1 tsp dried marjoram	Notes
Dried oregano	½–¾ tsp	Closest match, stronger and more peppery
Dried thyme	¾ tsp	Earthy; good in stews, stuffing and roasts
Dried basil	1 tsp	Sweet; best with tomatoes and vegetables
Dried savory	¾ tsp	Peppery; good with beans
Italian seasoning or herbes de Provence	1 tsp	Blends that often contain marjoram
Fresh marjoram	1 tbsp chopped	If you have fresh rather than dried

Marjoram vs oregano

Marjoram (Origanum majorana) and oregano (Origanum vulgare and related plants) are close relatives in the same genus. Marjoram is softer, sweeter and more floral, with a hint of pine. Oregano, especially Greek oregano, is bolder, more peppery and slightly bitter. That’s why oregano can stand in for marjoram, but you need less of it.

	Marjoram	Oregano
Flavour	Sweet, mild, floral	Bold, peppery, earthy
When to add	Near the end of cooking	Early or late; holds up to long cooking
Typical uses	Sausages, stuffing, poultry, soups, eggs	Tomato sauces, grilled meat, Greek salad, beans
Swap ratio	Use 1½× marjoram for oregano	Use ½–¾× oregano for marjoram

Names can be confusing. Some plants sold as “wild marjoram” are actually oregano, and the US list of spices generally recognised as safe still lists sweet marjoram under its old botanical name, Majorana hortensis. If in doubt, smell the jar: marjoram is noticeably sweeter.

The best marjoram substitutes

1. Oregano

Use ½ to ¾ teaspoon of dried oregano for each teaspoon of marjoram, and taste before adding more. Greek oregano is particularly strong, so start at the lower end. Our guide to Greek oregano explains how it differs from milder oreganos.

2. Thyme

Thyme shares marjoram’s savoury, slightly woody side and works well in stuffing, stews and roast vegetables. See thyme substitutes if you’re short of both.

3. Sweet basil

Basil is a good swap in tomato dishes, salads and vegetables, where marjoram’s sweetness matters more than its earthiness.

4. Savory

Summer savory is peppery and works well with beans and lentils. Use a little less than the marjoram.

5. Herb blends

Many Italian seasoning and herbes de Provence blends include marjoram already. Use them 1:1, and check the label for salt. Our Greek seasoning recipe is another option for meat and vegetables.

Where marjoram is used

Marjoram is popular in Central European and British cooking, in sausages, stuffings, potato dishes and pea or bean soups, and it’s common in Mediterranean herb blends. Its gentle flavour suits eggs, poultry, mushrooms and buttery vegetables, where oregano could be overpowering. In those dishes, start with a small amount of any substitute and add more only after tasting.

Substitutes by dish

• Sausages and stuffing: thyme with a pinch of sage, or a little oregano.
• Soups and stews: thyme or savory.
• Tomato dishes: basil or oregano.
• Eggs and poultry: thyme, or a small pinch of oregano.
• Salads and dressings: a little dried oregano, rubbed between your fingers, or fresh basil.

Fresh vs dried marjoram

Oregon State University Extension’s rule of thumb is ¼ teaspoon ground = 1 teaspoon dried = 1 tablespoon chopped fresh herb. Fresh marjoram is very delicate, so add it right at the end or scatter it over the finished dish.

For more on herb swaps, read our oregano substitute guide. Keep a jar of dried Greek oregano for when you run out of marjoram, and browse the Greek herb collection.

Sources

• Oregon State University Extension: Drying herbs (fresh, dried and powdered equivalents)
• US eCFR: 21 CFR 182.10, spices and other natural seasonings generally recognized as safe

Marjoram substitute: frequently asked questions