Closely related to oregano, marjoram offers a warm, herbal, and slightly bitter flavor.
Its tempermental oils prefer the herb to be used toward the end and finishing touches of the cooking process to ensure maxium marjoram-y flavor. Dried marjoram typically has a stronger flavor than fresh marjoram and is preferred for that very reason.
Use in sauces and soups, meat dishes, chicken or turkey stuffings, and even salad dressings. Pairs well with eggplant and veggies, and portabella mushrooms.