Fresh Marjoram — Nutrients, Health Benefits, And Shopping Tips

Fresh marjoram should appear vibrant green with no signs of wilting or browning. Its aroma is slightly sweet and citrusy. Gently rub the leaves between your fingers to release their scent and confirm freshness.

Avoid marjoram with dry or yellowing leaves, which indicate it is past its prime. Quality marjoram should enhance dishes with its subtle, sweet flavor and aroma.

Fresh marjoram should be refrigerated to preserve its freshness. Wrapping it in a damp paper towel and placing it in a plastic bag is recommended. This method allows marjoram to stay fresh for up to a week.

Excess moisture can cause marjoram to wilt and spoil quickly. Washing it before storage should be avoided. Keeping it loosely covered allows for adequate airflow, which helps prevent mold and retains its flavor.

Fresh marjoram can last for 1-2 weeks in the refrigerator when stored in a plastic bag with a paper towel to absorb excess moisture. For longer storage, marjoram can be dried and kept for up to 6 months in an airtight container.

Leftover fresh marjoram can be used in a variety of culinary and non-culinary ways. In the kitchen, marjoram adds a delicate, slightly sweet flavor to dishes like soups, sauces, roasted vegetables, and meat dishes. It can be used fresh or dried and is often added toward the end of cooking to preserve its flavor.

Beyond cooking, fresh marjoram has several other uses. It can be used in herbal teas, known for its potential to aid digestion and relieve stress. Marjoram can also be used in homemade potpourri or sachets to add a pleasant fragrance to your home. Additionally, marjoram’s essential oils can be extracted and used in aromatherapy, where it’s believed to have calming and soothing effects. Fresh marjoram can also be applied to insect bites or minor cuts as a natural antiseptic, though this is more of a traditional remedy.