Marjoram is indigenous to northern Africa and South West Asia. It is cultivated in the Mediterranean, England, Central and Eastern Europe, South America, the USA and India.
Not dissimilar in its use to oregano, marjoram is nonetheless somewhat softer, sweeter and milder in flavour, so does not withstand the prolonged cooking that oregano can. The herb has a sweet taste with citrus aroma and some pine/mint/balsam undertones. It is used predominantly in recipes of French or English origin.
Dried marjoram is a particularly good match for meat recipes, pork sausages, game, cabbage and root vegetables. The herb works well with ingredients such as black pepper, dill, thyme, juniper and bay leaves.