Substitute for Marjoram
A mild, sweet herb closely related to oregano. Used in Mediterranean cooking, sausages, and egg dishes.
The Best Substitute
The Professor's top pick for replacing marjoram is Oregano (reduced amount) at a ratio of 2/3 teaspoon oregano = 1 teaspoon marjoram. This works well for soups, stews, sausages, Mediterranean dishes. Scroll down for complete details on every option, including what to use each one for and what to avoid.
Best Substitutes
Oregano (reduced amount)
Flavor impact: Oregano is marjoram's bolder cousin. More pungent and slightly bitter. Use less to approximate marjoram's gentler touch.
Dairy-free
Marjoram and oregano are so closely related that they are sometimes called 'sweet oregano' and 'wild oregano' respectively. Oregano is just the louder version. Use 2/3 the amount.
Frequently Asked Questions
They are closely related species of Origanum. Marjoram (O. majorana) is milder and sweeter. Oregano (O. vulgare) is more pungent and peppery. They can substitute for each other with quantity adjustment.
The Bottom Line
If you are out of marjoram, the best all-around substitute is oregano (reduced amount). Pay attention to the ratio, since substitutes rarely work at exactly 1:1. Consider what role marjoram plays in your recipe; whether it provides flavor, texture, acidity, or structure; and choose the substitute that best fills that specific role. When in doubt, start with less and adjust to taste.
Source: Culinary reference | Last verified: March 19, 2026 | Our methodology