Marjoram is a hardy perennial bush and is one of the most widely used herbs in Europe yet Oregano is used more throughout the rest of the world. Although very similar to Oregano, Marjoram isn’t as strong in both smell and taste, but still has a distinctive flavour. You may also be familiar with names like Sweet Marjoram or Knotted Marjoram. It was known to the Greeks as a sign of happiness.
It matches very well with chicken and meats, especially veal and pork. And goes well with all vegetables, especially tomatoes. Try adding it to any dish that contains cheese – it just lifts it completely. Adding it to the end of the cooking process will ensure the delicate flavour won’t be destroyed. And remember, if you use dried herbs in lieu of fresh herbs, you only need a third of the amount.