Chemical composition and antimicrobial effects on E.coli and S.aureus of essential oils from Lavandula angustifolia and Salvia officinalis were studied. Disk diffusion method was conducted to evaluate the zone of microbial growth inhibition at 1, 1:2, 1:8 and 1:16 dilutions of the essential oils at four stages of zero (fresh oil), 1,2 and 3 months post-extraction. The antimicrobial effect was also studied against 107/ml, 106/ml and 105/ml concentrations of microbial cells to find out Minimal Inhibitory Concentration (MIC) and Minimal Bactericidal Concentration (MBC).The essential oils were bactericidal against both the micro organisms. Comparatively, Gram negative bacterium. E.coli, was readily affected by the essential oil of Lavandula angustifolia and S.aureus was readily affected by the essential oil of Salvia officinalis. Chemical composition of the essential oils were analyzed by Gas Chromatography and Mass Spectrometry (GC and GC/MS). Twelve common chemical compounds of a-Humulene, a-pinene, β-pinene, a-Thujene, 1,8-Camphene, Camphor, Cis- β -ocimene, Linalool, p-Cymene andTerpinene-4-ol were found at various concentrations in both the oils, most of which were monoterpenes. Major components of essential oil of Salvia officinalis were β-pinene (16%), Berneol (9.4%), Glubulol (9.3%), a-Humulene (8.4%), a -Thujene (6.4%), a-pinene (5.5%), Camphene (5%), and those of Lavandula angustifolia were Linalool (36.9%), 1,8-Cineole (16%), β-Orneol (11.5%), Camphor (4.2%) and Terpinene-4-ol (4.19%). It seems that monoterpenes give antibacterial property to the essential oils.