Marjoram

Mildly sweet, floral, and gently woody with hints of citrus and pine.

Marjoram has a softer, more delicate profile than oregano, making it ideal for dishes that call for subtle herbal complexity. It is often used in Mediterranean slow-cooked stews, roasted meats, and vegetable dishes. Fresh marjoram pairs beautifully with poultry, mushrooms, and beans, or can be sprinkled over pizzas and flatbreads for a fragrant finish. Chefs also use it in herb oils, marinades, and even in light desserts with honey and fruit.