The chemical components of the essential oil from Artemisia feddei LEV. et VNT. were analyzed using GC-MS. Ninety-nine compounds, accounting for 96.23% of the extracted essential oil, were identified. The main oil compounds were 1,8-cineole (16.86%), chamazulene (9.04%), alpha-terpineol (8.18%), alpha-phellandrene (5.78%), alpha-thujone (5.51%), alpha-terpinyl acetate (5.07%), borneol (5.08%), beta- caryophyllene (4.71%), camphor (4.04%), and terpinen-4-ol (3.04%). The antimicrobial activity of the essential oil and some of its compounds was tested against 15 different genera of oral bacteria. The essential oil from A. feddei had a considerable inhibitory effect on all the obligate anaerobic bacteria tested (MICs, 0.025 to 0.05 mg/ml; MBCs, 0.025 to 0.1mg/ml), whereas the major compounds demonstrated different degrees of growth inhibition.