Marjoram is like a cross between oregano and thyme. It's less potent than oregano, but holds a place alongside it in herb blends. Use it on delicate vegetables, in tomato sauces, and atop cheesy dishes. It's an essential ingredient in za'atar and herbes de Provence. It goes well with most meat and vegetable dishes, so add some at the end of cooking to preserve that herbal flavor.