Marjoram, like oregano, is used extensively in Mediterranean cuisine and because it’s flavour is more delicate that oregano, marjoram should be added at the last moment. It flavours pizza, lasagne, egg dishes, salads, fish and poultry wonderfully and adds amazing flavour to barbecued meats. Marjoram loves artichokes, beans, cauliflower, cheese, chicken, eggs, mushrooms and spinach and marries with basil, chilli, garlic, parsley, rosemary, sage, sumac and thym