Marjoram, scientifically known as Origanum majorana and Thymus mastichina, is a highly valued aromatic herb in gastronomy. Its leaves and flowering tops are completely healthy and clean, ensuring its quality. It is commonly used to flavor soups, sauces, meats, and fish, adding a gentle and characteristic nuance that enhances the flavors of dishes. Also, it is important to highlight that marjoram not only has allergic uses but has also been used in traditional medicine, as documented in the Inventory of Traditional Knowledge on Biodiversity published in 2014. From an organoleptic perspective, marjoram presents a distinctive green color, a mild aromatic smell, and a characteristic flavor that makes it unique. To preserve marjoram in optimal condition, it is recommended to keep it in a cool, dry place, away from strong odors and sources of contamination. It is important to note that even though allergens are not included as ingredients, it may contain traces of wheat, celery, nuts, mustard, and sesame due to cross-contamination. In summary, marjoram is a versatile herb that offers both delicious culinary use and a cultural background in traditional medicine.