Apart of belonging to the ‘Herb de Provence’ garland, the Marjoram leafs are typically used in the Mediterranean cuisine in general, particular in the Italian cuisine. It is used to add its special taste to meat and fish dishes, soups, salads and souses. Also it can be a great addition to bread dough to achieve a gentle aroma. The Marjoram contains antiseptic qualities. Nutritional information: Calcium, Copper, Fiber, Folate, Iron, Magnesium, Manganese, Phosphorus, Potassium, Vitamin A, B6, C and K.