Marjoram has a warm, or aromatic, slightly sharp, and bitter is flavor, often described as “balsam like“. It is particularly appreciated for the taste it lends to sausages, meat, poultry, stuffings, fish, stews, eggs, vegetables and salads. Marjoram pairs well with parsley, basil, cumin, dill, paprika, and thyme, rosemary and sumac. It is commonly used in soups, stews, tomato-based sauces, and a garnish for salads.