The aim of this study was to evaluate the antioxidant and antibacterial potential of essential oils (EOs) of two Moroccan aromatic herbs essential oils: Lippia citriodora and Cedrus atlantica. The composition of these species was analyzed by GC/MS and 54 compounds were identified. The essential oil extracted from L. citriodora contained, as main components citral (19.07%), cuparene (12.33%), 1-butenylidenecyclohexane (9.4%), eucalyptol (7.9%), spathulenol (7.55%), £]-cyclocitral (6.54%) and caryophhyllene oxide (6.27%) and the major constituents of the Cedrus atlantica oil were £]-himachalene (29.4%), £\-longipinene (20.75%), £]-chamigrene (14.39%), longifolene (V4) (11.61%) andn £\-himachalene (5.1%). The oils were also subjected to screening for their possible antioxidant activity by using 2,2-diphenyl-1- picrylhydrazyl (DPPH) and the reducing power assays. The antibacterial activity of these essential oils has been evaluated against two bacteria (Staphylococcus aureus and Escherichia coli) with significant importance for food industry and we determined the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of each essential oil. The tested essential oils showed a variable degree of antimicrobial activity. These results suggest that the essential oil from Lippia citriodora has potential to be used as a natural antioxidant and antimicrobial agent in food processing.