Delicate. Sweet. Fresh. Woody. Just a few of the words to describe the flavors marjoram brings to your recipes. It’s primarily used as a flavoring in meat dishes, and pairs well with lamb, veal, beef, and pork (especially when combined with other herbs like dill, thyme, and basil). You can also use marjoram with eggs and rich soups and sauces. If you’re a fan of preserved meats like German sausage, you’re gonna want some marjoram in your fridge to use for your own culinary creations.