Which botanical is used for its aromatic properties, including chamomile and marjoram?

The correct choice is herb, as this category encompasses plants that are primarily used for their aromatic or flavoring properties. Both chamomile and marjoram are classified as herbs. Herbs typically have green, leafy parts and are used either fresh or dried to enhance the flavors in food and beverages. They are distinct from other botanical categories like roots, which have a different structure and use, or seeds/beans, which are primarily the reproductive structures of plants and are used for their nutritional content.

In the case of chamomile, its flowers are used to create teas and extracts valued for their calming effects and floral aroma. Marjoram, on the other hand, is known for its sweet, piney flavor that adds depth to various dishes and is often used in Mediterranean cuisine. Thus, identifying these plants as herbs accurately reflects their primary purpose in culinary and aromatic applications.