The essential oils of five selected clones of Origanum dayi Post were obtained using two techniques, hydrodistillation and tert-butyl methyl ether extraction. Hydrodistillation of the whole plant yielded essential oil amounting to 2.4-2.8% of the fresh weight. A total of 50 volatile constituents of the oil were identified, of which the major ones were 1,8-cineole, α-terpineol, (E)-sabinene hydrate, (E)-sabinene hydrate acetate, terpinen-4-ol and linalyl acetate. The composition of the volatiles obtained by hydrodistillation and by extraction differed mainly in the higher contents of terpinen-4-ol (5.7-14.5%) and α-terpineol (18.3-25.8%) in the distilled oil than in the extract (1.9-4.0% and 10.5-16.8%, respectively), but the former had less (E)-sabinene hydrate acetate (traces-0.2%) than the latter (6.3-13.8%). Extraction of young and old leaves, young and old stems, bracts, calices and corollas revealed differences among the various plant parts in their volatile contents and compositions.