Marjoram is a perennial herb in the mint family known for its sweet, citrus-pine flavor. It's popular among Mediterranean cuisine.
Strong, resinous herbs like marjoram do best when allowed to mellow during the cooking process. To gently release the flavor oils of an herb in a slow-cooking sauce, soup, or stew, lightly crush the sprig before adding it to the liquid. Leaving the leaves on the stem makes it easy to remove the whole herb later.
Also, marjoram's woody stems can be used instead of wood chips on the grill. Try hot-smoking (cooking slowly in a covered grill so the smoke penetrates the food) a steak over thick marjoram stems.
Hardy herbs like marjoram will stay green and fragrant for a week or two, as long as they're refrigerated and don't get wet.