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Marjoram is a cold-sensitive perennial herb or undershrub with sweet pine and citrus flavours. In some Middle Eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum. It is also called pot marjoram, although this name is also used for other cultivated species of Origanum.
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Thyme
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What science says
compound effect
“Thyme, marjoram, peppermint and basil oils were the most effective (MIC and MFC values ranging from 0.5 to 24.0 μl/ml) and can be used to inhibit yeasts contaminating food.”
“cis-sabinene hydrate, the main component, was produced in larger quantities in plants grown under 16 h light conditions than in those grown with a day length of 13 h and 10 h”
cis-sabinene hydrate→produced in larger quantities→marjoram essential oil
“The high content of carvacrol, normally never present in standard material from cultivation, gave an indication of the heterogeneity of marjoram in former times”
carvacrol→is present in→historical sample of marjoram
