(species Majorana hortensis), perennial herb of the mint family (Lamiaceae, or Labiatae) or its fresh or dried leaves and flowering tops, used to flavour many foods. Its taste is warm, aromatic, slightly sharp, and bitterish. A herb of many culinary uses, marjoram is particularly appreciated for the taste it lends to sausages, meats, poultry, stuffings, fish, stews, eggs, vegetables, and salads. Native to the Mediterranean region and western Asia, marjoram is also cultivated as an annual in northerly climates where winter temperatures kill the plant. Marjoram contains about 2 percent essential oil, the principal components of which are terpinene and terpineol.

Various other aromatic herbs or undershrubs of the genera Origanum and Majorana of the Lamiaceae family are called marjoram. Pot marjoram, Majorana onites, is also cultivated for its aromatic leaves and is used to flavour food. Wild marjoram, Origanum vulgare, is a perennial herb native to Europe and Asia and is commonly found in dry copses and on hedgebanks in England and has been naturalized in the United States.