The origin of marjoram is in the Mediterranean. Later, the Greeks and Romans regarded this plant as a symbol of happiness. In cooking, marjoram is a seasoning, which is often used to formulate mixed seasonings, such as HerbesdeProvence and Za’atar. Although marjoram is more sensitive to cold, it can still grow in areas with a cold resistance category 5. Marjoram contains aromatic thymol and carvesol, which can promote digestion, swelling and spasm.