{Origanum Majorana}
Like parsley and chive, marjoram is a basic herb in European cuisine. Obviously taste and effect complement each other in a perfect way: Marjoram is primarily used for dishes that are rich and heavy in fat like roast pork, potato soups or bean dishes. Thanks to its digestive effects it is used in these circumstances. To avoid predominance of its slightly bitter taste it should be used in moderation.
Marjoram was already used by the Egyptians, Greeks and Romans in ancient times to flavour wine. Since they believed in a resulting increase in virility, marjoram was devoted to Aphrodite in ancient Greece.
Today marjoram can not only be found in its original region, the eastern Mediterranean, but all over Central Europe and even in Central and South America.
