When you think of herbs, what is the first one that comes to mind? Chances are, it’s either parsley or marjoram. In recent years, due to the rise of Italian food in America, many people have been cooking with both parsley and marjoram.
While both herbs have similar tastes and aromas, there are a few differences between them that set them apart from each other.
In this article we will explore the qualities of these two popular herbs so you can decide which suits your needs best. Which herb would work best with your dish?
What is Marjoram?
Marjoram is a fragrant, herbal plant that has been used for centuries in both European and Middle Eastern cuisine. The leaves are most commonly used in savory dishes like soups, salads, and stews.
What does Marjoram Taste Like?
The flavor of marjoram is similar to oregano with a hint of thyme. It has a slightly fruity aroma and is often mixed with thyme for added flavor.
How to Cook with Marjoram
Marjoram is used primarily as an herb to give dishes a savory taste. It pairs well with ingredients like meat, fish, beans, broccoli, potatoes, spinach, tomato sauce, pasta sauce, eggs, potatoes onion soup mix.
What is Parsley?
Parsley is a very common herb that can be used for many different types of dishes. It has a fresh and peppery taste as well as strong aromas. Parsley belongs to the Apiaceae family, which means it has roots in the carrot family.
As such, parsley has a slightly sweet and nutty taste, but it also can have a bitter flavor depending on how it is cooked and its stage of growth (older leaves tend to be more bitter).
Parsley is native to central Asia and was introduced to Europe by Middle Eastern traders before finally making its way across the Atlantic to North America.
Nowadays there are three main varieties of parsley: Italian Parsley (the most popular), curly parsley, and flat leaf or “French” parsley.
Differences between marjoram and parsley
Parsley and marjoram are both popular herbs that people use in their everyday cooking. While they have similar tastes and aromas, there are a few differences between them.
For starters, parsley is best served fresh while marjoram works better when it’s dried out. Parsley has a stronger flavor than marjoram, which makes sense since it is usually chopped up and boiled longer in soup or stew while different dishes call for a little more marjoram.
Parsley also has a milder aroma than marjoram, which can be attributed to the fact that parsley leaves have less essential oil content than its cousin.
Parsley tends to have a more earthy smell whereas marjoram smells more aromatic with hints of pine and citrus. The difference in smell may also be attributed to the fact that parsley contains more water content than marjoram due to its lower amount of essential oils.
Conclusion
Parsley is an herb with a long history of culinary and medicinal use. Popular across Europe, the Middle East, India and China, this plant’s distinctive flavor and aroma makes it the perfect addition to a variety of dishes, from sauces and soups to salad dressings and rice dishes.
Marjoram is a member of the mint family and is often used as a substitute for thyme and oregano.
