Tulbaghia violacea Harv. (Alliaceae), is a small bulbous herb known as â€œsweet or society garlic" broadly consumed in traditional medicine. The composition and antimicrobial activity of leaf (L) and flower (F) volatiles, obtained by hydro-distillation and solvent extraction, were investigated. The hydro-distilled (decanted oil, DO; and recovered water-soluble oil, RO) and hexane extracted (HE) samples were analysed via GC/FID and GC/MS. A total of 64 components, representing 90.63-99.15% of the overall sample compositions, were identified. Sulfur compounds were predominant in all hydro-distilled samples with major 2, 3, 5-trithiahexane and 2, 4, 5, 7-tetrathiaoctane. Meanwhile, oxygenated compounds prevailed in HE being dominated by fatty acids and their esters, mainly hexadecanoic and 9,12-octadecadienoic acids, in addition to an aliphatic ketone (16-hentriacontanone, F). Limonene, 1, 8-cineole, Î±-terpineol, eugenol, carveol, Î²-ionone, Î±-bisabolol and caryophyllene oxide were detected in all samples. All DO and HE samples together with RO of F demonstrated remarkable antimicrobial efficiency. Minimum inhibitory concentrations were determined. Obviously, both composition and bioactivity of the investigated volatiles were clearly influenced by the extraction process applied. Finally, T. violacea could be proposed as flavoring agent and a safe preservative in food industries to prevent the growth of foodborne bacteria and fungi and extend the shelf-life of food products.