Marjoram is used fresh and dried. Marjoram may turn out to be piquant, slightly sweet or even bitter. Used in soups, meat and fish dishes, eggs, vegetables, lettuce, cheese, sauces. Suitable for pasta, fried potatoes, dumplings. Goes well with thyme, sage, rosemary, basil, tarragon. Like many other spices, it is advisable to add it at the end of the cooking process in order to maintain a stronger aroma.