Marjoram might not be the flashiest herb on the spice rack, but it’s a quiet hero in the kitchen. With its delicate, slightly sweet, and citrusy flavor, it’s a favorite in Mediterranean and Middle Eastern cooking. You’ll find it in soups, sausages, marinades, and herb blends like Herbes de Provence. But here’s the problem: marjoram isn’t always as common as thyme or oregano. I’ve definitely had a recipe call for it, only to stare at my spice drawer in disappointment. Luckily, several herbs can step in as marjoram substitutes and still keep your dish tasting balanced and delicious.
Why Look for a Marjoram Substitute?
Marjoram is gentle compared to its cousin oregano. It has a sweetness and floral note that oregano lacks. If your recipe calls for it and you don’t have any, you’ll want to pick a substitute that captures either its herbal sweetness or its earthy depth—without overpowering the dish.
1. Oregano
Oregano is marjoram’s closest relative, so it makes the best substitute. The flavor is stronger, spicier, and more peppery, but it works in the same kinds of dishes. Use about two-thirds the amount of oregano in place of marjoram to avoid overwhelming the recipe.
2. Thyme
Thyme is earthy, slightly minty, and versatile, making it a great stand-in for marjoram. It works especially well in soups, roasted vegetables, and chicken dishes. Use equal amounts, but remember thyme leans more savory than sweet.
3. Basil
Fresh basil can mimic marjoram’s sweetness and mildness, especially in Italian dishes. Use it in pasta sauces, salads, and marinades. Add basil near the end of cooking to preserve its flavor. Swap in equal amounts for fresh marjoram.
4. Tarragon
Tarragon has a more distinct flavor with a light licorice note, but in certain dishes—like chicken, fish, or creamy sauces—it makes a nice alternative. Use half the amount of tarragon as marjoram, since it’s more assertive.
5. Sage
Sage has an earthy, slightly peppery flavor that works as a deeper substitute in roasts, stews, and stuffing. It’s stronger than marjoram, so use about half the amount. I’ve used sage in place of marjoram in bean soups, and it brought a warm, hearty twist.
6. Herbes de Provence
If you have this herb mix on hand, it often includes marjoram along with thyme, oregano, rosemary, and savory. It’s a convenient substitute for Mediterranean recipes. Use equal amounts as you would marjoram, but keep in mind it adds extra herbal notes.
7. Summer Savory
Summer savory has a peppery, slightly spicy taste that falls somewhere between thyme and marjoram. It’s great in bean dishes, meats, and stews. Use it in equal amounts as marjoram for a close match.
Tips for Using Marjoram Substitutes
- Oregano is stronger, so always use a little less.
- Basil and tarragon are best for fresh, delicate dishes.
- Sage and savory bring a heartier, earthier flavor—great for slow-cooked recipes.
- Add herbs like basil or parsley at the end of cooking to preserve their freshness.
Final Thoughts
Marjoram may be unique, but your recipe doesn’t have to suffer without it. Oregano is the closest in flavor, thyme works in almost anything, and basil or tarragon can brighten up lighter dishes. Personally, I reach for oregano most of the time—it’s reliable and always in my pantry. Next time you’re out of marjoram, one of these seven substitutes will keep your dish flavorful and satisfying.
