“…Due to the production of aromatic oils and secondary metabolites, some of these plants are commonly used as spices for cooking such as basil, marjoram, mint, oregano, rosemary, sage, savory and thyme. In this context, many members of the Lamiaceae are characterized by considerable commercial importance and have been previously investigated both at the species and cultivar levels in order to characterize their variability and properties (Labra et al, 2004;Novak, Lukas, Bolzer, Grausgruber-Gröger, & Degenhardt, 2008;Trindade, 2010). Systematic and phylogenetic studies on aromatic plants were usually based on morphological characters (Gurcharan, 2004).…”