Marjoram is a close relative of the herb oregano and has, in some respects, a similar flavour. Marjoram however, is a slightly sweeter herb, and has a slightly more pronounced citrus flavour.

Marjoram is a savoury herb, and works well with many different types of meat dish. It can be used to flavour many types of roast meat, especially poultry such as chicken. It is great when combined with other herbs to make flavourings for meats and other dishes. For example, it can be mixed with other herbs such as oregano or sage in stuffing for meat dishes, or to make tasty herb butter to use for cooking chicken or fish. Marjoram is also a good addition to some tomato based sauces.

Marjoram can be used in both fresh and dried form. To use fresh, chop the a Marjoram Leaves as finely as desired, and then add to cooking as desired. To use dried, use less as its flavour is more concentrated.