The leaves and flowers are used fresh or dried in salads, soups, stuffing’s, quiches and pies. l It also goes well with omelettes and potato dishes. l There’s also a very hardy species called pot marjoram, which has a stronger, slightly bitter flavour. l It is popularly used in French, Greek, and Italian cuisines. l Marjoram can be used to flavour a variety of foods, particularly meats (especially lamb and veal) and vegetables. l It goes especially well with bay leaves, garlic, onion, thyme, and basil. l Pot Marjoram is best suited for pungent dishes, such as those with a pronounced onion or garlic flavour. l It is also frequently used to infuse oils and vinegar and to season pasta and bean dishes. l The flowering leaves and tops of Marjoram are steam distilled to produce an essential oil that is yellowish in colour and darkens to brown as it ages. It is used to produce many chemical components, some of which are borneol, camphor, origanol and pinene.