Editing Marjoram (section)

==Cultivation==
Considered a tender perennial (USDA Zones 7–9),<ref>{{Cite web|url=http://www.learn2grow.com/plants/origanum-majorana/|title=Learn 2 Grow: Origanum majorana|access-date=2011-11-05|archive-date=2016-03-06|archive-url=https://web.archive.org/web/20160306073133/http://www.learn2grow.com/plants/origanum-majorana/|url-status=dead}}</ref> marjoram can sometimes prove hardy even in [[hardiness zone|zone 5]]. Under proper conditions it spreads prolifically, and so is usually grown in pots to prevent it from taking over a garden.<ref>{{Cite web |title=Oregano and Marjoram |url=https://foodprint.org/real-food/oregano-and-marjoram/ |access-date=2022-06-01 |website=FoodPrint |language=en-US}}</ref>

Marjoram is cultivated for its aromatic leaves, either green or dry, for [[culinary]] purposes; the tops are cut as the plants begin to flower and are dried slowly in the shade. It is often used in herb combinations such as ''[[herbes de Provence]]'' and ''[[za'atar]]''. The flowering leaves and tops of marjoram are steam-distilled to produce an [[essential oil]] that is yellowish (darkening to brown as it ages). It has many chemical components, some of which are [[borneol]], [[camphor]], and [[pinene]].
<!---==Taxonomy & nomenclature==
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