A versatile seasoning, marjoram adds delightful aroma and minty, sweet taste to dressings, soups, butters and sauces. It's a key ingredient in several classic spice blends--like fines herbs and bouquet garni.
Milder than its close relative oregano, marjoram has a pleasant, slightly spicy, slightly citrusy scent. The taste is minty, sweet, and a little sharp, a bit like tarragon (though there's no relation).
In general, you'll want to add marjoram toward the end of dishes that are cooked, to preserve the flavor, which may dissipate with heat.
Try marjoram in sauces and soups (especially chowders) and meat dishes (like lamb, beef and pork), with chicken, fish, and seafood, and in breads and stuffingﾒs. It combines well with tomatoes and other herbs like bay, black pepper and juniper. A variety of vegetables (like cabbage and potatoes) do well with marjoram, as do salad dressings. Marjoram also makes a delicious herb butter.