The chemical compositions of the essential oils obtained by hydrodistillation from file dried leaves and flowers of Lavandula stoechas L. ssp. stoechas were separately identified by GC-FID and GC-MS analyses. The main components were alpha-fenchone (41.9 +/- 1.2%), 1,8-cincole (15.6 +/- 0.8%), camphor (12.1 +/- 0.5%), and viridiflorol (4.1 +/- 0.4%) in the leaves; and alpha-fenchone (39.2 +/- 0.9%), myrtenyl acetate (9.5 +/- 0.4%), alpha-pinene (6.1 +/- 0.09%), camphor (5.9 +/- 0.05%) and 1,8-cincole (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 tor their antibacterial and anticandidal activities by broth rnicrodilution. 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 mu g/mL). The oils, evaluated for their free radical Scavenging activity using a TLC-DPPH assay, were inactive at a concentration of 2 mg/mL.