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Marjoram, or "Origanum majorana," is a member of the deadnettle family, prized for its soft, aromatic, flavorful leaves. A perennial herb with woody stems and variegated leaves, it grows most abundantly in the soils of Asia, Europe and North Africa. Originally native to the Mediterranean and Turkey, the plant has now spread throughout Europe and is now popular for culinary use worldwide.

Marjoram is typically used like oregano or thyme in soups, sauces and stews, offering a balsamic odor and warm aromatic taste. Its delicate flavor may be lost if added too early in the cooking process therefore adding at the end of a recipe is advised. The flavor works well with rich notes such as dressings, eggs, mushroom sauces, fish, game, cheese or bean dishes.

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