Marjoram Leaves shall be processed from the dried clean leaves with or without a small portion of the flowering tops of Marjorana hortensis Moenche. The light gray-green leaves shall possess a pleasant, aromatic odor and have a warm, aromatic, somewhat bitter taste. Marjoram Leaves shall be made of the true vegetable substance from which no portion of its volatile constituents has been exhausted. Product shall be free of defects and decay, and shall comply in every respect with the Federal Food, Drug and Cosmetic Act. Marjoram (/mrdrm/2 Origanum majorana) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. In some Middle Eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum. It is also called pot marjoram,3 although this name is also used for other cultivated species of Origanum. Source Wikipedia