Although marjoram grows very compact and is highly branched, the herb can reach a height of 20-50 cm. The stems are covered with small egg-shaped to lanceolate, tomentose leaves. From June to September, marjoram flowers are reddish to whitish in colour. The flowers are hidden behind bracts.

It has a similar flavour to thyme, but is considered more delicate, fragrant and sweet. The most common use of the very spicy, aromatic marjoram is in sausage processing, which is why it is also
known as sausage herb. However, it also goes just as well with roast pork, game and poultry, potato dishes of all kinds (especially potato soup), autumn soups and sauces, pulses, fish and egg dishes.