Garlic and Ginger are two of the most versatile medicinal plants having a wide spectrum of biological activities due to the presence of large number of bioactive compounds. However, no more researches were done on the synergistic effects of Garlic and ginger oil extracts for phytochemical characterization and antimicrobial activity. The aim of this study was to evaluate the raw material characterizing, Qualitative phytochemical test, FTIR analysis, total phenolic content, total flavonoid content, antioxidant efficiency and antimicrobial activity using chloroform extract of Garlic, Ginger and their combination. Extraction of Garlic and Ginger essential oil were carried by soxhelt extraction method using chloroform solvent. Qualitative phytochemical screenings were also conducted by chloroform extract which revealed the presence of cardiac glycosides, flavonoids, phenolic compounds, tannins, sterols, terpenoids, and alkaloids. Similarly the total phenolic content of Garlic, Ginger and mixed chloroform extract were 15.31±2.82mgGAE/g, 14.53±1.37mgGAE/g and 12.19±5.12 mgGAE/g dry samples respectively. The total flavonoid content of Garlic, Ginger and mixed chloroform extract were 128.33±51.09mgQE/g, 107.63± 63.02mgQE/g and 208.12±75.37 mgQE/g dry samples respectively. The antioxidant activities of Garlic, Ginger and mixed chloroform extract were screened using 2.2-diphenyl-2-picryhydrazyl assay. The IC50 values of Garlic, Ginger and mixed chloroform extract were found to be 31μg/mL,47μg/mL and 26.5μg/mL respectively for their antioxidant activity by DPPH assay; the lower IC50 value which showed the radical scavenge activity to be effective in this solvent extract. Chloroform extract showed high antioxidant activity and oxygen free radical scavenging activity. The antibacterial activity of Garlic, Ginger and mixed oil extract were performed against four bacterial species S. aureus, E coli, S. pyrogens, K. pneumonia, at concentrations of 500ppm, 400ppm, 300ppm, 200ppm and 100ppm. Chloroform extract showed a better activity against all disease causing pathogens bacterial. In conclusion this study provided better insight for extraction, photochemical investigation and antibacterial activity of Garlic, Ginger a nd their combination. To add further evidences additional investigations will be needed to isolate individual compounds from this plant which have higher antioxidant, antimicrobial activities and synergistic effects. Key words: - Garlic, Ginger, mixed, raw material characterizing, phytochemical analyses, FTIR analysis, Antioxidant activities, total phenolic content, total flavonoid content and antimicrobial activity test.