Marjoram is milder than it's close relative oregano and features a pleasant, subtle spiciness with citrusy undertones. The taste is sweet, minty, and a little sharp, which is similar to that of tarragon (although there's no relation between the two). Also called sweet or knotted marjoram it is a herbaceous, aromatic and sensitive to the cold perennial. So while in warmer locations it is grown as a perennial, in colder climates it is treated as an annual.
Indigenous to the Mediterranean region, Egypt is now the primary supplier of marjoram, it is also harvested in Europe and in this country. Marjoram is a staple ingredient in many spice seasoning blends such as bouquet garni, fines herbes, Organic Herbs de Provence and Zahtar. Marjoram is good in sauces and soups (especially chowders), breads, stuffing and in meat dishes (that are made with beef, lamb and pork), with chicken, fish, and seafood.
Marjoram combines well with tomatoes and basil, bay, black pepper, chili powder, cumin, garlic, paprika, parsley, rosemary and juniper. Some of the popular recipes that Marjoram herb adds it's delightful flavor to are – Split Pea Soup and Roasted Fennel and Garlic Chicken,
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