Popular in French, Greek, and Italian cuisines, marjoram can be used to flavour a variety of foods, particularly meats (especially lamb and veal) and vegetables. It is also frequently used to infuse oils and vinegar and to season pasta and bean dishes.

Marjoram’s delicate flavour is destroyed by heat, so it is best added just before the dish is ready to serve, or used in lightly cooked dishes. It goes especially well with bay leaves, garlic, onion, thyme, and basil.

Pot marjoram is best suited for pungent dishes, such as those with a pronounced onion or garlic flavour, where the more delicate flavour of sweet marjoram would not stand out.