Marjoram how was it discovered?

Marjoram stems from Asia Minor. Since it is a popular spice, it is cultivated not only in Mediterranean countries, but also in Central and Eastern Europe, although best qualities require a fairly hot climate.
Cooking tips
Marjoram is good in marinades since its antioxidant properties prevent the growth of bacteria. Its flavour is similar to thyme, but milder. It goes wonderfully with red meat, poultry, stews, stuffings, eggs, vinaigrettes, soups, and fresh and dried beans. A few fresh leaves can even be added to a salad or a butter sauce.
General Description
Marjoram is the graygreen leaf of Majorana hortensis, a low growing member of the mint family. It is often mistaken for oregano, although they are not the same plant.