Marjoram or sweet marjoram in the mint family grows wild in the Mediterranean. Majoram is in the same family as oregano and has a similar taste. The light grayish-green leaves of marjoram have a sweeter and more delicate flavor than oregano.
Marjoram is most often used in sausages, lamb, beef, pork, chicken, fish, tomato dishes, stuffings, breads, salad dressings and chowders. Marjoram is used in Italian, French, North African, Middle Eastern, and American cuisines and spice blends such as bouquet garni, fines herbes and pickle blends.