Oh so versatile with sweet pine and citrus flavors.

A herb widely used in Mediterranean and North American cuisines.

Delicate. Sweet. Fresh. Woody. Just a few of the words to describe the flavors marjoram brings to your recipes. It’s primarily used as a flavoring in meat dishes, and pairs well with lamb, veal, beef, and pork (especially when combined with other herbs like dill, thyme, and basil). You can also use marjoram with eggs and rich soups and sauces. If you’re a fan of preserved meats like German sausage, you’re gonna want some marjoram in your fridge to use for your own culinary creations.

With over 20 varieties of culinary herbs to choose from year-round, you’ll always have what you need to make every meal exquisite.