The Ultimate Guide to Dried Marjoram, Tarragon & Rosemary

Quick shop: Dried Marjoram | Dried Tarragon | Dried Rosemary Leaves (2–6mm)

Why Dried Herbs Belong in Every Kitchen

• Dried herbs are concentrated and ideal for long cooking (stews, braises, roasts).
• They keep for months when stored airtight, cool, and dark.
• Rule of thumb: 3:1 fresh to dried (1 Tbsp fresh ≈ 1 tsp dried). Add dried herbs earlier so flavours infuse.

---

Marjoram (Sweet, Floral, Gentle)

Flavour profile: Soft and sweet with floral, citrus, and pine hints—gentler than oregano.

Best for: Mediterranean dishes, grilled veg, chicken, pork, sausages, bean stews, tomato sauces, salad dressings.

How to Use Marjoram

• Stir ½–1 tsp into tomato sauces or bean soups early in cooking.
• Blend with garlic, lemon, and olive oil for a bright marinade.
• Finish creamy mushroom dishes with a pinch for warmth without bitterness.

Substitutions: Oregano is stronger and more pungent—use half as much oregano if swapping. Marjoram can replace milder oregano 1:1 in many sauces.

Shop Dried Marjoram

---

Tarragon (Anise‑Licorice Elegance)

Flavour profile: Delicate anise/licorice with light vanilla and pepper notes. Signature herb of classic French cuisine (estragon).

Best for: Béarnaise and pan sauces, chicken, fish, eggs (omelettes, quiche), butter sauces, vinaigrettes, spring veg (asparagus, peas).

How to Use Tarragon

• Start small (¼–½ tsp dried)—it’s aromatic and can dominate if overused.
• Add early in cream sauces; finish with lemon to lift the anise notes.
• Whisk into mustard‑lemon vinaigrette for grilled fish or chicken salads.

Substitutions: For its anise character, try fennel or anise seed (sparingly). For herbal warmth without licorice, marjoram works 1:1 in many recipes.

Shop Dried Tarragon

---

Rosemary (Piney, Resinous, Robust)

Flavour profile: Piney and woodsy with citrus‑pepper notes; bold enough for high‑heat roasts and grilling.

Best for: Roast potatoes, lamb, beef, focaccia, hearty bean or tomato stews, marinades, infused oils.

How to Use Rosemary (2–6mm Cut)

• Crush lightly in your palm before using to release aroma.
• Add early to braises and roasts; a pinch goes a long way.
• Balance with acid (lemon, vinegar) and sweetness (roast onions) to avoid harshness.

Shop Dried Rosemary Leaves (2–6mm)

---

Pro Pairings & Blends

• Herbes de Provence vibe: thyme + rosemary + marjoram (+ optional tarragon, oregano, savory, lavender) for roasts and grills.
• Lemon‑Herb Chicken: tarragon + marjoram + lemon zest + butter.
• Roast Veg Mix: rosemary + marjoram + garlic + olive oil; finish with lemon and sea salt.

Two Quick Recipes

Creamy Tarragon Pan Sauce (for Chicken or Fish)

You’ll need: pan drippings, ½ cup cream, ¼ cup stock, ½ tsp dried tarragon, 1 tsp Dijon, squeeze of lemon, salt/pepper.
Method: Deglaze with stock, add cream + tarragon + Dijon, simmer 2–3 mins to thicken, finish with lemon.

Rosemary & Marjoram Roast Potatoes

You’ll need: potatoes, olive oil, 1 tsp dried rosemary, ½ tsp dried marjoram, garlic, salt/pepper.
Method: Toss and roast at 220°C until crisp; sprinkle extra marjoram to finish.

Storage & Conversion Tips

• Keep herbs in airtight containers, away from heat, light, and moisture.
• Use within 12–24 months for best aroma; replace when scent fades.
• Conversion: 1 Tbsp fresh ≈ 1 tsp dried (3:1). Add dried early; add fresh near the end.

Frequently Asked Questions

Can I swap oregano for marjoram?

Yes—oregano is stronger. Start with half the amount of oregano and adjust to taste.

What’s a good tarragon alternative?

For anise notes, try a tiny pinch of anise or fennel seed; for herbal warmth without licorice, marjoram works well.

How do I prevent rosemary from tasting bitter?

Use sparingly, crush before adding, cook it out gently, and balance with acid and sweetness.

Ready to cook smarter with herbs? Marjoram • Tarragon • Rosemary