Marjoram is cultivated for its aromatic leaves, for culinary purposes. It is often
used in herb combinations such as Herbes de Provence and Za'atar. The light
grayish-green leaves of marjoram have a sweeter and more delicate flavor than oregano.
Marjoram is pleasantly aromatic and has a distinctively minty-sweet flavor with slightly bitter undertones.
Marjoram may be used in sausages, lamb, beef, pork, chicken, fish, tomato
dishes, stuffings, breads, salad dressings and chowders. Marjoram is used in
Italian, French, North African, Middle Eastern and American cuisines and spice
blends such as bouquet garni, fines herbes and sausage and pickle blends.