Add marjoram toward the end of cooking so you don’t lose its aroma, as this herb doesn’t maintain its flavor when cooked for too long. Use it in meats, beans, legumes, vegetables, stews, and sauces.
Thyme is ideal for dressings, meats (especially white meat), fish, stews, potatoes, veggies, beans, tomato-based foods. Just like oregano, thyme can hold its flavors during cooking, so you can use it in pizza and pasta sauces that need to cook for a longer time.
Basil is mild, delicate, subtle, sweet, floral, and it lacks the pungent, earthy, bitterness that oregano has. But it can replace it in recipes, as long as you add a bigger quantity to obtain the same taste.
Parsley is gentler, while oregano has more of a sharp kick. It lacks the earthiness, bitterness, and pungent note of the piny-minty freshness you get with oregano, but it can be a good replacement.
This herb has a citrusy vibe and a certain minty-piny freshness, a flavor that reminds you of eucalyptus. Sage packs quite the flavor.
It’s more likely you’ll have dill in your pantry. While its profile differs from oregano, it can be a good replacement. Dill also has an intense aroma, and a complex one, and you may notice that its taste reminds you of anise.