While essential oils have been an integral part of human history and culture for centuries, their diverse properties continue to facilitate the development of innovative products across various industrial sectors, particularly in the pharmaceutical, food, and cosmetic industries. As the focus on ecologically sustainable products gains momentum, the role of essential oils becomes even more significant. The aim of this study was to conduct a quantitative and qualitative analysis of extracts obtained from the rhizomes of Zingiber officinale and Curcuma longa plants, as well as to investigate their antimicrobial activity against the bacteria Bacillus subtilis, Pseudomonas aeruginosa, Staphylococcus aureus, Escherichia coli, and the yeast Candida lipolytica. Characterization was carried out using thin-layer chromatography, gas chromatography-mass spectrometry, Fourier-transform infrared spectroscopy, and UV/Vis spectrophotometry. Through these methods, the variability in chemical composition was determined, dependent on extraction method, drying technique, and solvent used for extraction. The antimicrobial activity of ginger and turmeric extracts was assessed using disk diffusion tests. A significant inhibitory effect of turmeric extracts on the tested microorganisms was observed, while extracts derived from ginger demonstrated substantial inhibitory activity against the bacterium B. subtilis and the yeast C. lipolytica.