Marjoram, naturally grown in Mediterranean region, is a perennial shrub. It is used as spices, and its essential oil has also antimicrobial and antibacterial properties. Marjoram is well-adapted to Çukurova conditions, so, the highest fresh (1077.2 kg/da) and dried herba yields (492.9 kg/da) and essential oil yield (7.77 l/da) were obtained at post-flowering stages. The determined main components of its oil were \gamma-terpinen, p-cymol and terpineol. The contents of geraniol, p-cymol and cineol were found to be influenced by only development stages while sabinen, myrcen, borneol, terpineol, thymol and carvacrol contents were influenced by both development stages and experiment years.
ÖZGÜVEN, MENŞURE and TANSI, SEZEN (1999) "Determination of Yield and Quality in Marjoram as Influenced by Development Periods," Turkish Journal of Agriculture and Forestry: Vol. 23: No. 7, Article 2. Available at: https://journals.tubitak.gov.tr/agriculture/vol23/iss7/2