Marjoram

Harvesters cut fresh marjoram stems at peak bloom, usually in early summer. They transport the green material to a distillation facility within hours to preserve volatile compounds. Workers load the plant into a copper still, then introduce steam at 100 °C. The steam extracts essential oil from the leaves and flowering tops, carrying the aromatic molecules into a condenser. As the vapor cools, oil separates from water and is collected in amber glass. The process yields roughly 0.2 % oil by weight, a modest return that reflects the plant's delicate chemistry. After collection, technicians store the oil in a dark, temperature‑controlled cellar to prevent oxidation. The final product retains a clear, pale yellow hue and a fresh, herbaceous aroma ready for blending.