The drying kinetics of marjoram dehydrated by convective drying (CD), vacuum–microwave drying, or CPD–VMFD (convective-pre-drying and vacuum–microwave finish-drying) methods were successfully described with exponential models (logarithmic, Page and Henderson, and Pabis models). The sample temperature was higher during VMD than in CPD–VMFD. In general, significant differences were found in the aroma quality of marjoram dried by different methods. VMD at 240 and 360 W resulted in the highest total concentrations of volatile compounds while the combination CPD–VMFD resulted in dried marjoram samples of high sensory quality, significantly reduced the drying time compared to CD, and also resulted in high total concentrations of volatiles at 240 and 360 W, independently of the pre-drying temperature. Regarding sensory data, the intensities of the key attributes related to the freshness of samples obtained high scores in samples dried using VMD and CPD–VMFD at 50 °C. The final recommendation, based on the results from instrumental as well as sensory analyses, is to use exclusively VMD at 240 W or a combination of both convective pre-drying and CPD–VMFD conducting CPD at 50 °C and VMFD at 240 W.