Marjoram
Marjoram is a low-histamine herb closely related to oregano, but generally considered milder and better tolerated.
Marjoram doesn't contain notable histamine and isn't flagged as a liberator or DAO blocker in histamine intolerance literature.
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Vs. oregano — marjoram and oregano are closely related, but marjoram tends to appear on fewer sensitive-food lists; both are considered low-histamine, though oregano has a stronger flavor and is used in more concentrated forms like Italian seasoning
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Dried herb considerations — dried marjoram is widely used and still considered low-histamine, though as with any dried herb, very large amounts are rarely tested in this context
Marjoram is a gentle, versatile herb that's generally a straightforward seasoning choice.
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For educational purposes only. Not medical advice. Consult a healthcare professional for personal guidance.
References
- SIGHI Food Compatibility List — SIGHI (2026)
- Histamine and histamine intolerance — Maintz & Novak (2007)
- Histamine Intolerance: The Current State of the Art — Comas-Basté et al. (2020)
- Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? — Sánchez-Pérez et al. (2021)
- Histamine Intolerance: Symptoms, Diagnosis, and Beyond — Jochum (2024)
- Guideline on management of suspected adverse reactions to ingested histamine — Reese et al. (2021)