While you sit at an outdoor café in Berlin (Germany) on a cool damp day,you can relish the marjoram scented sausage served with sauerkraut and warm bread. A cousin of the oregano family, marjoram has been at times mistaken for oregano. It has small oval shaped leaves and pungent camphor-like notes with the sweet aroma of thyme. Europeans in ancient times used marjoram to cast love spells on their partners and wore it at weddings for love and happiness. They added it to teas to clear sinuses and headaches. Originating in the Mediterranean and used in many parts of Europe for their butter, tomato and mushroom based sauces, chervil is called a ‘sausage herb’ in Germany as it added to a variety of sausages. Marjoram is popular in Eastern European pork roasts, goulash, and potato pancakes called bramboraks, Greek grilled lamb, French butter and fish based sauces, Italian pasta sauces and pizzas, and Middle Eastern barbecues. In the U.S., marjoram is added to salad dressings, bologna, sausages, poultry seasonings and soups.