Plant material is often dried in drying sheds to avoid direct sunlight and thus preserve the green color and the aroma. An oleoresin is also available. The highly aromatic leaves and flowering tops are used fresh, dried, and ground to flavor salads, stews, stuffings, soups, eggs, vegetables, fish, meat, and sausages. Fresh leaves are added to vinegars, and seeds are added to confections. Marjoram has been used in bouquet garni.
Oil is used in place of plant material and in perfumes and cosmetics.
Marjoram is sometimes grown as an ornamental plant. As a medicinal plant, marjoram has traditionally been used as a stimulant and tonic. As a folk remedy it has been used against asthma, indigestion, headache, rheumatism, and toothache. There are a wide range of ecotypes and chemotypes of marjoram, and the plant is often confused with other Origanum species. Pot marjoram, Origanum onites L., is a short perennial with papillose, hirsute stems, ovate leaves, and white or purple flowers.