Marjoram is indigenous to the Mediterranean area and was known to the Greeks and Romans, who looked on it as a symbol of happiness. It was said that if marjoram grew on the grave of a dead person, he would enjoy eternal bliss.

Marjoram has a delicate, sweet, pleasant flavor with a slightly bitter undertone. Marjoram's mellow taste and enticing fragrance make it compatible with a wide variety of foods. Marjoram blends well with parsley, dill, basil, or thyme.

Most scientists consider Marjoram to be a species of Oregano. The light grayish-green leaves of Marjoram have a sweeter and more delicate flavor than Oregano.

Marjoram may be used in sausages, lamb, beef, pork, chicken, fish, tomato dishes, stuffings, breads, salad dressings, chowder, meat loaf or Polish sausage, liverwurst and bologna. It is called for in the making of certain cheeses, soups and sauces.

The wedding custom of rose petals tossed by a flower girl along the path taken by the bride and groom originated in England. At celebratory events the king ordered fresh sweet-smelling herbs to be scattered along the ground to prevent the clothing of the noble guests from being dirtied. Marjoram was the herb selected for this because of its delightfully sweet scent. Eighteen bushels of marjoram were strewn before the coronation of King James II!