The taste of Marjoram is more delicate and somewhat sweeter then that of its cousin oregano. For this reason it does not lend itself to long cooking and should be added toward the end of cooking to retain its delicate flavor.
The French add Marjoram to the herbs blends Bouquet Garni and Fines Herbes for flavoring fish, lamb and pork dishes. In Germany, it’s called the “sausage herb” and is used with thyme and other spices in different types of sausages. Marjoram is popular in Greek cooking, for grilled lamb and meats and to complement onions, garlic, and wine. Italians use it in fish dishes, pizzas, tomato sauces and vegetables.
Other herbs react completely differently when dried and instead of losing their flavor the spiciness of these herbs actually increases when dried. For these herbs during the drying process the structures in the plant tissue collapse which increases the availability and mobility of the herb’s essential oil which allows it to be more readily absorbed in foods. Herbs that are better dried than fresh include marjoram, oregano, rosemary and thyme.