Marjoram is a tasty perennial herb that adds flavour to plenty of dishes and can also be combined with other herbs such as parsley.
It works less well with oregano, even though they might look and even taste similar.
Marjoram has a somewhat milder flavour. In some countries, it is often added to sausages or salami, or when cooking scrambled eggs and fried potatoes.
Meanwhile Italians tend to use it in pizza and tomato dishes, sauces and soups just like oregano.
But they are best used separately rather than in combination as both have a strong flavour, says Germany's Federal Centre for Nutrition (BZfE).
Best to use marjoram together with a little parsley or chives, the experts say.
However you use it, go lightly with marjoram and only add it to your meals once they are cooked, otherwise you will lose the flavour.
You can find fresh marjoram at supermarkets in pots or in bunches, depending on where you live. If you are buying it fresh, make sure that the leaves are intensely fragrant when you rub them together.
You are most likely to find marjoram in a dried form. You may note that producers distinguish between rubbed and cut marjoram, which also contains a small amount of stalks alongside the leaves.