There are many plants from which the EOs can be extracted; some of these plants are coriander (Coriandrum sativum L.); celery (Apium graveolens L.) and bush-basil (Ocimum minimum L.). The two first belong to the Apiaceae family and the last one to the Lamiaceae family. The coriander and the celery are commonly used in Portugal for the seasoning of dishes, while the bush-basil is used as ornamental or given as gift during some traditional festivities, mainly in Lisbon and Porto, as well as in seasoning of dishes. The chemical composition and/or biological properties (antimicrobial and antioxidant activities) of EOs of these aromatic herbs from different geographical origin has been studied (