Its Basic Character

• Marjoram is kin to oregano botanically as well as in flavor, representing two closely related branches of the extended mint family. Marjoram is brighter and less intense than oregano, with subtle sweet and citrusy overtones. It can be used as a straight-up substitute for oregano in your favorite recipes, but that does little justice to the herb's own character. Instead, find opportunities to let marjoram's own flavor come to the fore. Mince a sprig of fresh marjoram into a vinaigrette, for example, and drizzle it over artichoke hearts or on a green salad. It also complements cooked beans beautifully, and is widely used in the Mediterranean repertoire of bean-based salads.

Finding Your Way

• To gain confidence in the use of marjoram, or any new-to-you herb, one option is to use it as the primary flavoring in a simple dish, such as a grilled chicken breast. The familiar flavor of the chicken provides a neutral but savory canvas to showcase the herb's colors to best advantage. As you eat that meal, mentally assess the flavor and ask yourself what other tastes it would complement. Try one of those next -- perhaps a tomato sauce, for example -- and gradually introduce other complementary flavors such as garlic, rosemary or tarragon. With a modest investment of time and effort, you'll quickly learn which combinations suit your own palate.