Latin name: Marjorana hortensis
Source country: Mediterranean areas
Appearance: Pale to darker yellow thin liquid.
Aroma: Warm, woody, camphoraceous, herbaceous.
Derivation: Steam distillation of the fresh dried leaves and flowering tops of the plant.
Chemicals: The main constituents are pinene, sabinene, camphor, borneol and origanol.
Uses: It is mainly used as a herb in cooking due to its spicy aromatic aroma which lends
itself well to meat and poultry dishes. It also acts as an aid to the digestive system. As an
oil it is widely used for respiratory conditions particularly asthma. It is a relaxant oil and is
also used for muscle aches and pains. It may help headaches and blocked sinus problems.
It helps with the circulatory system.
Sweet marjoram should not be confused with wild marjoram which is called oregano,
another herb but with different characteristics.
Note: As with all pure essential oils, dilute appropriately with a suitable carrier oil
before using on the skin. Do not take essential oils internally