The chemical compositions of the essential oils obtained by hydrodistillation from the dried leaves and flowers of Lavandula stoechas L. ssp. stoechas were separately identified by GC-FID and GCMS analyses. The main components were α-fenchone (41.9±1.2%), 1,8-cineole (15.6±0.8%), camphor (12.1±0.5%), and viridiflorol (4.1±0.4%) in the leaves; and α-fenchone (39.2±0.9%), myrtenyl acetate (9.5±0.4%), α-pinene (6.1±0.09%), camphor (5.9±0.05%) and 1,8-cineole (3.8±0.1%) in the flowers. Overall, 55 and 66 constituents were identified in the leaf and flower essential oils representing more than 90% and 94% of the total, respectively. In addition, the essential oils were evaluated for their antibacterial and anticandidal activities by broth microdilution. The flower essential oil was found to be relatively more active than the leaf oil towards the tested pathogenic microorganisms. Methicillin-resistant Staphylococcus aureus was more susceptible to the flower oil (MIC= 31.2 μg/mL). The oils, evaluated for their free radical scavenging activity using a TLC-DPPH assay, were inactive at a concentration of 2 mg/mL.
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