Majoram's leaves are used fresh and dried. Marjoram is a classic herb for use with sausage, but also fits perfectly with sauerkraut, beans, potato soup, mutton and pork, or various stews and meat pies. Marjoram also seasons lighter dishes such as vegetables, cheese dishes and dumplings.
Marjoram is native to the eastern Mediterranean and is now cultivated mainly in Spain, France, and Germany (especially in Thuringia).
see. Anne Iburg "Dumont little spice encyclopedia", Eggolsheim, Dörfler Verlag GmbH