Marjoram belongs to the same botanical family as oregano, the lamiaceae. Their respective tastes are similar, although the taste of oregano is more pronounced. It is also sometimes called “garden oregano”. Marjoram was one of the favorite herbs of the most famous Roman gastronome, Apicius (Marcus Gavius). He found its taste finer than that of oregano, which is the case. Marjoram goes well with pork and chicken, as well as tomato dishes, sauces, stews and soups. As is customary with herbs in general, use it only at the very end of cooking, so as not to waste its aromatic potential unnecessarily.