Chemical Composition, Antibacterial and Antifungal Activity of the Essential Oil from L.

L. is a plant widely used in folk medicine to treat various illnesses. This study aims to evaluate the effect of the plant flourishing time harvest on the chemical composition and the antimicrobial effect of its essential oil. Chemical analysis of the essential oil was carried out using gas chromatography-mass spectrometry (GC-MS). The antibacterial and antifungal proprieties were tested against four selected bacteria (, , , and ) and nine fungi (Yeasts (, , , sp., , ) and molds ( sp. (P), sp. (F), ()), respectively. The essential oil of demonstrated a powerful antibacterial activity with an inhibition zone of 55 ± 0.22 mm 42 ± 0.11 mm for 35 ± 0.27 mm for and 30 ± 0.25 mm for It also inhibited all tested bacteria at 10 µL/mL. For the antifungal activity test, and appeared to be the most sensitive strains to the essential oil with an inhibition zone of 13 mm, followed by and sp. (12 mm), then and (11 mm). The chemical analysis of the essential oil by GC-MS revealed that the major components of the essential oil were viridiflorol (17.64%), pinocarveol (11.02%), bornylacetate (9.38%), and ledol (8.85%). exhibited a remarkable antimicrobial activity that could be more exploited to develop targeted natural remedies against specific diseases.