Marjoram oil

  • Botanical name: Marjorana Hortensis
  • Properties:
    Odor: Spicy, Herbaceous
    Color: Pale yellow (to yellow)
  • Egypt produces: 8-13 T/yr
  • Produced mainly in Fayoum and Menya
  • Production Method: By steam distillation from the leaves and flowering tops of the the marjoram plant.
  • Uses: Mainly used as a culinary herb, and occasionally in perfumery to introduce a fresh aromatic touch.
  • The Marjoram oil has therapeutic properties (analgesic, hypotensive , anti-spasmodic, digestive, stomachic, bactericidal, etc.)
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