Sweet Marjoram is an Old World perennial aromatic herb of the mint family, cultivated in gardens for flavoring of various kinds of recipes. The closely related European pot, or wild, marjoram (Origanum vulgare) has similar uses and is the spice usually sold as oregano, although other species may be called oregano. The generic names Marjorana and Origanum are frequently interchanged.

Dried marjoram and thyme are called the 'sausage herbs,' and are extensively used throughout Europe. Marjoram and bay leaves are combined in innumerable meat and vegetable dishes.

Marjoram exhibits germicidal activity in lab tests, and was formerly used as a mild antiseptic. The dried leaves and flowers are considered medicinal, as is Marjoram oil.

Infuse as a tea for colds and headaches. Add a decoction to bath water as a relaxant. Use in potpourri and scented pillows. The tops yield origanum oil, once used medicinally but more recently for perfuming soaps.

Grieve's classic 'A Modern Herbal': 'The medicinal qualities of the oil extracted from Sweet Marjoram are similar to that of the Wild Marjoram. In the commencement of measles, it is useful in producing a gentle perspiration and bringing out the eruption, being given in the form of a warm infusion, which is also valuable in spasms, colic, and to give relief from pain in dyspeptic complaints. An infusion made from the fresh plant will relieve nervous headache, by virtue of the camphoraceous principle contained in the oil.'