All About Marjoram
Your complete guide to marjoram - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Marjoram Last?
Storage times and freshness tips for marjoram in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Dried in pantry (unopened)2-4 years (for peak flavor), safe indefinitely
Signs of Spoilage
Significant loss of aroma and flavor, clumping (indicating moisture exposure), visible mold or insect infestation (rare if sealed and stored properly).
How to Check
Visually inspect the package for any signs of moisture, clumping, or damage. While safety isn't typically an issue, a lack of characteristic marjoram scent when opened indicates diminished quality.
Storage Tips
Store in a cool, dark, dry place away from direct sunlight, heat sources (like stoves or ovens), and moisture. An airtight container further protects it once opened.
Fresh in fridge1-2 weeks
Signs of Spoilage
Wilting, yellowing or browning leaves, sliminess, soft or mushy texture, mold growth (fuzzy white or black spots), sour or unpleasant odor.
How to Check
Visually inspect for bright green, firm leaves. Touch the leaves to ensure they are not slimy or mushy. Smell for a fresh, slightly sweet, aromatic scent; discard if it smells sour, moldy, or like ammonia.
Storage Tips
To extend freshness: gently wash and pat dry, then wrap loosely in a damp paper towel and place in a perforated plastic bag or airtight container. Alternatively, trim stems and place upright in a glass of water (like a bouquet), then cover loosely with a plastic bag and refrigerate. Change water every 1-2 days.
Fresh frozen3-6 months (for optimal quality), safe indefinitely
Signs of Spoilage
Severe freezer burn (excessive ice crystals, dry or discolored patches), complete loss of aroma when thawed, off-smell (rare if properly frozen).
How to Check
Visually check for excessive freezer burn. A slight loss of vibrant green color is normal. When thawed, it will be limp but should still have a faint marjoram aroma. Discard if it has a noticeable off-odor.
Storage Tips
Best methods: Chop fresh marjoram and freeze in ice cube trays with a little water or olive oil, then transfer cubes to a freezer bag. Or, spread whole or chopped leaves in a single layer on a baking sheet to freeze, then transfer to an airtight freezer bag or container. Freezing alters texture, so it's best for dishes where it will be cooked.
Dried in pantry (opened)1-3 years (for peak flavor), safe indefinitely
Signs of Spoilage
Significant loss of aroma and flavor (becomes 'dusty' or 'flat'), clumping (due to moisture absorption), visible mold or insect infestation.
How to Check
Rub a small amount of the dried marjoram between your fingers. A strong, characteristic marjoram aroma should be released. If it smells weak, dusty, musty, or like nothing, its flavor potency has significantly diminished. Visually check for any clumping, discoloration, or signs of mold or pests.
Storage Tips
Keep in an airtight container (glass jars are ideal) to protect from air, light, and moisture. Store in a cool, dark, dry place. While still safe to consume past its prime, the culinary impact will be minimal.