Foundation for Diet and Health

The best perspective for your health

The best perspective for your health

The best perspective for your health

The best perspective for your health

Dried marjoram

Dried marjoram is a popular seasoning that contains many essential oils. It is used primarily in sausages, potato dishes, and sauces.
75/16/09  LA1:3ALA

Marjoram originally comes from Asia Minor or Cyprus and has a spicy, sweet flavor. It is used as a seasoning in most German sausages. In dried form, it loses some of its flavor but does then have a longer shelf life and is the form most often found in supermarkets.

General information:

From Wikipedia: “Marjoram (Origanum majorana, syn. Majorana hortensis Moench, Majorana majorana (L.) H. Karst) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. In some Middle Eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum. It is also called pot marjoram, although this name is also used for other cultivated species of Origanum.


“The name marjoram (Old French majorane, Medieval Latin majorana) does not directly derive from the Latin word maior (major). Marjoram is indigenous to Cyprus and southern Turkey, and was known to the Greeks and Romans as a symbol of happiness.”


“Leaves are smooth, simple, petiolated, ovate to oblong-ovate, 0.5–1.5 cm (0.2–0.6 inches) long, 0.2–0.8 cm (0.1–0.3 inches) wide, with obtuse apex, entire margin, symmetrical but tapering base, and reticulate venation. The texture is extremely smooth due to the presence of numerous hairs.”


Considered a tender perennial (USDA Zones 7-9), marjoram can sometimes prove hardy even in zone 5.

Marjoram is cultivated for its aromatic leaves, either green or dry, for culinary purposes; the tops are cut as the plants begin to flower and are dried slowly in the shade. It is often used in herb combinations such as herbes de Provence and za'atar. The flowering leaves and tops of marjoram are steam-distilled to produce an essential oil that is yellowish in color (darkening to brown as it ages). It has many chemical components, some of which are borneol, camphor, and pinene.”


Marjoram is used for seasoning soups, stews, dressings, and sauces.”

Related species:

Oregano (Origanum vulgare, sometimes listed with marjoram as Origanum majorana) is also called wild marjoram. It is a perennial common in southern Europe in dry copses and on hedge-banks, with many stout stems 30–80 centimetres (12–31 in) high, bearing short-stalked, somewhat ovate leaves and clusters of purple flowers. It has a stronger flavor than marjoram.

Pot marjoram or Cretan oregano (Origanum onites) has similar uses to marjoram.

Hardy marjoram or French marjoram, a cross of marjoram with oregano, is much more resistant to cold, but is slightly less sweet. Origanum pulchellum is known as showy marjoram or showy oregano.”

Nutritional Information per 100g 2000 kCal
Energy 271 kcal13.6%
Fat/Lipids 7 g10.1%
Saturated Fats 0.53 g2.6%
Carbohydrates (inc.dietary fiber) 61 g22.4%
Sugars 4.1 g4.5%
Fiber 40 g161.2%
Protein (albumin) 13 g25.3%
Cooking Salt (Na:77.0 mg)196 mg8.1%
Recommended daily allowance according to the GDA.
Protein (albumin)
Cooking Salt

Essential Nutrients per 100g with %-share Daily Requirement at 2000 kCal
VitVitamin K 622 µg829.0%
MinIron, Fe 83 mg591.0%
MinManganese, Mn 5.4 mg272.0%
ElemCalcium, Ca 1'990 mg249.0%
FatAlpha-Linolenic acid; ALA; 18:3 omega-3 3.2 g162.0%
VitFolate, as the active form of folic acid (née vitamin B9 and B11) 274 µg137.0%
MinCopper, Cu 1.1 mg113.0%
ElemMagnesium, Mg 346 mg92.0%
VitVitamin B6 (pyridoxine) 1.2 mg85.0%
ElemPotassium, K 1'522 mg76.0%

Detailed Nutritional Information per 100g for this Ingredient

The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.

If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.

For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.

Essential fatty acids, (SC-PUFA) 2000 kCal
Alpha-Linolenic acid; ALA; 18:3 omega-3 3.2 g162.0%
Linoleic acid; LA; 18:2 omega-6 1.2 g12.0%

Essential amino acids 2000 kCal

Vitamins 2000 kCal
Vitamin K 622 µg829.0%
Folate, as the active form of folic acid (née vitamin B9 and B11) 274 µg137.0%
Vitamin B6 (pyridoxine) 1.2 mg85.0%
Vitamin C (ascorbic acid) 51 mg64.0%
Vitamin A, as RAE 403 µg50.0%
Thiamine (vitamin B1) 0.29 mg26.0%
Niacin (née vitamin B3) 4.1 mg26.0%
Riboflavin (vitamin B2) 0.32 mg23.0%
Vitamin E, as a-TEs 1.7 mg14.0%
Vitamin D 0 µg< 0.1%

Essential macroelements (macronutrients) 2000 kCal
Calcium, Ca 1'990 mg249.0%
Magnesium, Mg 346 mg92.0%
Potassium, K 1'522 mg76.0%
Phosphorus, P 306 mg44.0%
Sodium, Na 77 mg10.0%

Essential trace elements (micronutrients) 2000 kCal
Iron, Fe 83 mg591.0%
Manganese, Mn 5.4 mg272.0%
Copper, Cu 1.1 mg113.0%
Zinc, Zn 3.6 mg36.0%
Selenium, Se 4.5 µg8.0%