Sweet marijoram is of great economic and industrial importance. Commercial O. majorana L. oil is used as a spice and condiment. The fresh or dried highly aromatic leaves and flowering tops of marjoram (O. majorana L.) are widely used to flavour many foods. The volatile aromatic compounds are employed in the food industry as flavouring in foods and beverages. The oil is used in perfumery for its spicy herbaceous notes and as fungicides or insecticides in pharmaceutical and industrial products. marjoram oil possesses antimicrobial properties against food borne bacteria and mycotoxigenic fungi and therefore it may have the greatest potential for use in industrial applications. O. majorana has strong antioxidant activity, mainly because of its high content of phenolic acids and flavonoids, which is useful in health supplements and food preservation. Traditionally, the plant has been used as a folk remedy against asthma, indigestion, headache and rheumatism.