Marjoram is an herb of the mint family with oval, inch-long green leaves with a mild, sweet, oregano-like favor. Dried marjoram is also a member of the prominent mint family and is very closely associated to oregano. Being a member of the mint family dried marjoram has a distinct mint and sweet flavor. Dried marjoram is also essential and useful for eradicating bad odors. Dried marjoram is used in jellies, soups, sauce, and beverages for its flavor. Marjoram is extensively nurtured in Lebanon, Jordan, Israel, Syria, Turkey and in many other parts of Central and Eastern Europe. Marjoram combined or blended with rabbit, chicken or turkey makes a great combination. Vegetables like beans, peas, cabbage, potatoes, Brussels sprouts supplemented with dried marjoram makes an exceptionally highly seasoned dish. Dried marjoram purchased in small quantities is advisable as it loses its flavor in a short time. Dried marjoram is aptly used in food processing. Dried marjoram can be appropriately used in extreme cold climates and the warm climates can satisfy their desire with fresh marjoram. Fresh marjoram can be stored in refrigerators where the heat received is less or in the top shelf. Marjoram can be grown indoors also. Powdered or crushed marjoram can be used for filling duck, chicken or turkey and supplementing marjoram to beans, peas or oyster stew or soup is enticing.