• Use with or instead of oregano in the ratio of 1 1/2 teaspoons of marjoram to equal one teaspoon of oregano.

• Add marjoram near the end of the cooking time to avoid loss of that delicate flavor.

• For grilling meats, rub the meat with oil, crush some marjoram leaves and rub them on the meat. Let it sit for a few minutes before cooking.

• Finely chop marjoram and thyme and mix with softened butter for a flavorful glaze for roast meats, for finishing vegetables, and for brushing on breads.

• Finely chopped marjoram mixed into bread dough makes a wonderfully aromatic loaf - two tablespoons to each cup of flour.

• A tablespoon or two in a batch of onion soup adds very nice flavor undertones that intensify the total richness.

• Chop a tablespoon of marjoram per cup of tomato sauce and stir it in a few minutes before service.