Medical treatments and preventions have made use of essential oils since the middle ages. Bactericidal, fungicidal, and antioxidant characteristics are among the various uses for essential oils in the fields of sanitation, pharmaceuticals, cosmetics, agriculture, and food. The volatile components of these plants are phenol-derived aromatics, aliphatic compounds, and terpenes and terpenoids. Essential oils have been demonstrated in vitro to have antibacterial properties against pathogenic fungi and bacteria. Our paper discusses some of the biochemical properties of essential oils, including their antimicrobial properties, which can be used instead of dangerous synthetic fungicidal and bactericidal products. In recent years, increasing interest has been shown in the possibility of using essential oils as antimicrobials and preservatives in various industries.