Marjoram is a popular herb used in Mediterranean and North American cuisine. Therefore, the herb can be used in stuffing, tomato-based dishes, gamy meats and soups popular to either region.
Marjoram is an herb in the mint family with long, ovular leaves that have a delicate, sweet flavor. While marjoram is considered interchangeable with oregano in some cultures, other varieties, such as sweet marjoram, taste perceptibly different. When cooking with marjoram, use only the leaves, and discard the stems.
Marjoram's versatility lends it to a broad variety of usages. Pork, rabbit and lamb respond well to the use of marjoram, as its sweet flavor blends well with the pronounced flavors of these meats. Additionally, marjoram can be used in pastas and salads to add greater depth of flavor. Dried marjoram is often used as a condiment in pizza restaurants.
The herb is also used as a flavoring agent in a number of liqueurs and cocktails. For example, many vermouth manufacturers use marjoram along with other herbs and spices in their proprietary blend of flavoring agents. It can also be used as a cocktail ingredient, especially when combined with other sweet ingredients.
When ingested as a tea, some herbalists use marjoram to treat a variety of ailments including colds, coughs, ear pain, gallstones, cramps and stomach pain. Marjoram also serves as a aromatic agent in soaps and cosmetic products.