The most typical ingredient used in Polish cuisine

Poland must be the world capital of marjoram.

Marjoram is often treated as a milder version of oregano. Sometimes, when we run out of the first, I use the other in my dishes.

I use it widely in:
soups
tripe dish
raw tartar steak
fermented beetroot juice
Marjoram has a milder, sweeter and more delicate taste that harmonizes perfectly with Polish cuisine. Its aroma is sweet, spicy and subtle, which makes it an irreplaceable addition to soups, sausages and cabbage dishes. Often used in traditional Polish soups, such as żurek or white borscht, marjoram adds a unique character and depth of flavor. Thanks to its delicate aroma, marjoram is also an ideal ingredient for marinades and fillings, subtly emphasizing the flavor of meat and vegetables.

Quite. Rather overused.

There are some nice alternatives but not so often found in the shops.

There is always an alternative to anything. Even if it has to be Alternative 4 ! Ha!!

At that address, they eat Angel Delight

Organo invided my garden. can not get rid of it. Oregano and fricken mint, My wife loved the stuff, dried the jars full of it, am considering weed wacker.

It always does. Looks nice though.

I don't think dill is far behind it.

Even dogs like it.....

How does she feel about that?

Correct. A lot of fermented stuff exploits dill here.