Essential oils of Origanum vulgare field accessions were analyzed by GC and GC/MS. Seventy five compounds representing 82.2–98.4% of total oil were identified in inflorescences and leaves. Mono- and sesqiuterpene hydrocarbons were dominant compounds accounting for 49.8–76.8% of total essential oil in inflorescences and for 41.9–71.4% in leaves. The content of phenols (thymol and carvacrol) was up to 5%. Essential oils were tested for their effectiveness against fungil, yeasts and yeast-like fungal microorganism species. Antimicrobial assay results showed that leaf oils were more active than inflorescence oils against all microorganisms. The inhibitory effect was best at 0.5% oil concentration. The essential oils highly differed in their composition and antimicrobial activity.

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