Marjoram is a somewhat cold-sensitive perennial herb.

A bittersweet, mild spice, marjoram is common in German and Polish cooking.

Marinades, salad dressings, and soups can all benefit from this herb.

Better Than Anything in the Store.

Both fresh and dried leaves can be used, and marjoram keeps its flavor well when dried.

-Marjoram is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. In some Middle-Eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum. A bittersweet, mild spice, marjoram is common in German and Polish cooking, where it is an important part of the spice mixture for sausage. It is also found in the popular English dish of roast goose with chestnut stuffing. In French cooking, it's often included in mixtures of dried herbs called herbes de Provence, and in Italy and Greece, it is often used in sauces and meat dishes. Marinades, salad dressings, and soups can all benefit from this herb. Bouquet garnis, or bundles of fresh herbs, often include marjoram. Both fresh and dried leaves can be used, and marjoram keeps its flavor well when dried. Either thyme or oregano can be used as substitutes, although their flavors tend to be a bit stronger, so cooks may want to use a bit less than the recipe calls for.-