Pot Marjoram vs Thai Basil

Perennial Mediterranean herb between oregano and marjoram in flavor; used in Turkish, Greek and Balkan traditional medicine.

Southeast Asian basil variety with anise-clove flavor; used in Thai, Vietnamese and Cambodian traditional medicine and cuisine.

carvacrol, thymol, terpinene, rosmarinic acid, flavonoids

estragole, linalool, eugenol, methyl chavicol, flavonoids

Digestive conditions in Greek and Turkish folk medicine, Respiratory infections, Culinary and medicinal use in Aegean region, Used in Dioscorides for multiple conditions

Digestive conditions in Thai traditional medicine, Respiratory infections, Fever reduction, Sacred and culinary in Southeast Asian traditions

Antimicrobial, Carminative, Anti-inflammatory, Antioxidant

Carminative, Antimicrobial, Anti-inflammatory, Antioxidant

2–3 g dried herb as tea; 1–2 mL tincture; diluted essential oil

2–3 g fresh or dried leaves as tea; culinary amounts

Pregnancy in large medicinal doses, Allergy to Lamiaceae

Anticoagulant medications, Pregnancy in large medicinal doses

GI irritation in excess, Rare allergic reactions

Blood thinning potential, Estragole content — long-term concern