Th e chemical composition of the essential oil obtained from the fruits of Pimpinella affi nis Ledeb. (Apiaceae) was analyzed by gas chromatography (GC) and gas chromatography - mass spectrometry (GC-MS) techniques. Twenty - four components were identifi ed in the essential oil of P. affi nis Ledeb., whose major constituents were geijerene (17.68%), limonene (12.86%), pregeijerene (9.92%), germacrene D (8.54%) and trans- Î²-ocimene (4.94%). Th e essential oil was evaluated for antibacterial and antifungal activities. Th e oil showed antimicrobial activity against all the tested microorganisms, excepted Pseudomonas aeruginosa. Maximum activity was observed against fungal microorganisms. Key words: Antimicrobial; apiaceae, essential oil, Pimpinella affi nis Ledeb