Marjoram has a milder, sweet flavour than oregano with perhaps a hint of balsam. It is said to be the meat herb but complements all foods except sweets. Common to Mediterranean and Middle Eastern foods, Marjoram has a slightly minty, citrusy taste. Use Marjoram’s fresh taste to enhance salad dressings, seafood sauces and soups. Vegetables that have been rubbed with garlic, salt, coarse black pepper and Marjoram, then grilled makes a quick and delectable summer treat. Marjoram’s flavour also works well with cheese, tomato, bean or egg dishes. Marjoram is most often used in recipes of French or English origin, whereas oregano’s more robust flavour is often called for in the recipes of Italian, Greek, North African and Mexican cuisines.