Sweet, gentle, and subtly floral, marjoram offers a lighter profile reminiscent of basil and oregano. It complements red meats such as lamb, beef, and veal, and blends seamlessly with parsley, dill, basil, and thyme. Dried marjoram also enhances eggs, soups, stews, and tomato-based sauces with soft herbal depth. For best flavor retention, add near the end of cooking.