Cultivation
Considered a tender perennial (USDA Zones 7-9), marjoram can sometimes prove hardy even in zone 5.
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 in color (darkening to brown as it ages). It has many chemical components, some of which are borneol, camphor and pinene.
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—Ralph Waldo Emerson (1803–1882)