This chapter begins with an introduction to marjoram, followed by a description of the various species. It then goes on to review different research works which have looked into production, harvesting and post-harvest management. The essential oil of marjoram is discussed in the following sections, including composition, methods for extraction, storage and uses in food as well as in traditional medicines. Various functional properties of marjoram, including antimicrobial and antioxidants, quality issues, including quality control and adulteration, chemical and physical specifi cations, are also discussed.

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