Marjoram is a small herb with a sweet, warm smell, used in cooking. The leaves are soft. The taste is gentler than oregano, which is a close plant cousin — though actually shops and recipes mix the names up, and “wild marjoram” in some places is really oregano. Cooks put sweet marjoram in soup, roast meat, tomato sauce, and mixed dried herbs. It often sits next to thyme and oregano in “Italian” seasoning, but oregano is the stronger one. It is not a rare chef-only word; it is just less famous than basil or rosemary, so many students have never cooked with it. You buy it dried more often than fresh.

馬鬱蘭（台灣常用名；陸也見「墨角蘭」。別當成 oregano 歐勒岡）