Abstract: Background: Dill (Anethum graveolens) is considered as one of the medicinal herbal plants which were known from ancient Egyptian centaury. Dill had many benefits for healthcare and it could be used in some parts of the world as food additives. Gas chromatography of dill declared many major and minor components also phyto-constituents that may play an important role in the inhibition of toxigenic fungal growth and/or mycotoxin reductions. One of the major components that had importance was carvone also limonene and apiol otherwise terpenoids and tannins considered as minor ones. Materials and Methods: Effect of three types of dill (Anethum graveolens) products were studied to compare its ability to avoid fungal growth of six strains of toxigenic fungi, dill products were leaves and stems extract, roots extracts and seeds essential oil, meanwhile, the strains were Aspergillus flavus ITEM 8080, Aspergillus parasiticus ITEM 692, Aspergillus ochraceus ITEM 2456, Penicillum verrucosum ISPA 9618, Fusarium graminearum ISPA2020 and Aspergillus niger ITEM 2318. Results: Dills seeds essential oil appeared to be the most effective one could inhibit fungal growth of the toxigenic fungi at a concentration of 5 mg mL–1 of seeds essential oil the fungal growth of all toxigenic fungi under the study was avoided. Use of seeds essential oil as anti mycotoxigenic material against aflatoxin B1 and aflatoxin G1 was determined. Conclusion: By increasing the concentration of seeds essential oil in media, reduction effect increased either for aflatoxin B1 or for aflatoxin G1 toxins at a concentration of 5 mg mL–1 essential oil extract inhibition ratio reached 87.7% for aflatoxin B1 and for aflatoxin G1 it was 92.2% reducing of toxin.