Thomas Jefferson included marjoram in his list of "objects for the garden" in 1794. In her cook book The Virginia House-wife (1824), Mary Randolph used sweet marjoram as seasoning in her recipe for roasted rabbit.
Sweet marjoram was used by the Greeks, and was one of the common pot-herbs found in most early American gardens. It was widely used in beverages and broths, meats, baked goods, stuffing, and condiments. It is an aromatic, biennial herb grown as an annual with small, soft gray foliage and terminal heads of white flowers. The fragrance is reminiscent of nutmeg and cardamom.