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Description
"Dried Marjoram" is a sweet, mild herb with floral and minty notes, used in Mediterranean, French, and Portuguese cuisine. It provides key nutrients like vitamins A and K, plus minerals such as calcium, magnesium, and manganese that support bone health, immunity, and digestion. Commonly found in spice blends, it’s often used in meat dishes, soups, sauces, and dressings. Its delicate flavor lifts recipes without overpowering, making it a go-to herb for balanced, aromatic cooking.
Category
Herbs
Dried Marjoram
Benefits
Full of valuable nutrients: Dried marjoram provides vitamins A, C, and K, along with minerals like calcium and copper that contribute to daily health.
Helps ease digestion: Traditionally used to relieve bloating and soothe the stomach, making meals easier to digest.
Adds a unique herbal note: Its minty-sweet profile enhances the flavor of vegetables, meats, soups, and stews.
Defends against free radicals: Contains antioxidants that help reduce oxidative stress and support immune resilience.
Full of valuable nutrients: Dried marjoram provides vitamins A, C, and K, along with minerals like calcium and copper that contribute to daily health.
Helps ease digestion: Traditionally used to relieve bloating and soothe the stomach, making meals easier to digest.
Adds a unique herbal note: Its minty-sweet profile enhances the flavor of vegetables, meats, soups, and stews.
Defends against free radicals: Contains antioxidants that help reduce oxidative stress and support immune resilience.
Glycemic Load [GL]
A food's glycemic load reflects its potential to raise blood sugar levels after consumption. The impact of ingesting one gram of glucose is roughly equivalent to one glycemic load unit. The glycemic load is calculated by multiplying the total carbohydrate content of a food by its glycemic index and then dividing by 100. The range of low GL values is 0–10. A GL between 11 and 19 is considered medium, while a GL over 20 is considered high.
Low
Glycemic Index [GI]
The glycemic index measures the increase in blood sugar levels brought on by consuming a particular carbohydrate within two hours of ingestion. It is displayed on a scale from 0 to 100, with 100 denoting the effect of pure glucose. High-glycemic-index foods [70+] quickly release glucose into the bloodstream, which raises blood sugar levels. Foods with a medium [56–69] and low GI [0-55] release glucose into the blood gradually.
Low
References
[1] Bown D. The Herb Society’s Guide to Marjoram: Nutritional Composition and Health Benefits. Nutrients.2020;12(5):1349.
[2] Gupta SK, Singhal R, Sharma R. Vitamin Content in Dried Marjoram: Implications for Bone and Immune Health. Journal of Food Science. 2019;84(7):2019-2026.
[3] Blumenthal M, Goldberg A, Brinckmann J. Digestive Health Benefits of Marjoram: Traditional and Modern Perspectives. Journal of Ethnopharmacology. 2021;263:113249.
[4] Shahidi F, Ambigaipalan P. Antioxidant and Anti-Digestive Properties of Marjoram. Critical Reviews in Food Science and Nutrition. 2020;60(9):1234-1248.
[5] Kaur N, Singh M, Rao D. Culinary Herbs as Flavor Enhancers: The Role of Marjoram in Low-Calorie Dishes. Journal of Food Science and Technology. 2020;57(4):1601-1610.
[6] Dawson G, Field D, Reid M. Marjoram as a Versatile Herb in Cooking: Nutritional and Flavor Contributions. Food Chemistry. 2021;331:127281.
[7] Kumar S, Bhattacharya S, Rao D. Antioxidant Properties of Marjoram and Its Applications in Wellness. Journal of Functional Foods. 2020;73:104114.
[8] Munekata PE, Pateiro M, Pérez-Álvarez JA. Marjoram Antioxidants and Their Role in Oxidative Stress Reduction. Molecules. 2021;26(3):748.
[9] Pratibha S, Varghese KS, Rao J. The Role of Marjoram in Enhancing Meat and Vegetable Dishes: A Culinary Perspective. Trends in Food Science & Technology. 2020;95:142-148.
[10] Ahmed H, Ali A, Younis F. Phytochemical Composition of Marjoram: A Focus on Flavor and Health Benefits. Journal of Food Biochemistry. 2021;45(7):e13845.