The impact of twelve essential oils (ginger, black pepper, black cumin, turmeric, baladi mint, peppery mint, cumin, marjoram lupine, cinnamon, thyme and cloves) on the growth of 11 toxigenic fungi and their ability for producing toxins were examined. Thyme, clove, baladi mint, peppery mint and cumin completely inhibited the growth of all tested fungi at two tested concentrations (10 and 50 µl/ 20 ml medium). Marjoram essential oil completely inhibited the fungal growth at 50 µl. Cinnamon essential oil exhibited moderate inhibitory effect on the growth of all tested fungi at 50 µl. Ginger oil generally stimulated the growth of most the tested fungi. Black pepper, turmeric and lupine were recorded as low active oils. Whereas, Black cumin essential oil did not display any inhibitory effect on the growth of the toxigenic fungi at 50 µl. Thyme, clove and mint essential oils (50 µl/ 50 ml medium) completely inhibited toxin production by all the tested toxigenic fungi. Black pepper and ginger essential oils reduced mycotoxin formation.