Essential oils from Rosmarinus officinalis, Salvia officinalis, Thymus vulgaris, Melissa officinalis and Mentha spicata growing wild in the "Piana del Sele" (Salerno, Southern Italy) have been extracted by hydro-distillation, quantified and characterized by gas chromatography coupled with flame ionization detection (FID) and mass-spectrometry (MS). Sixty-nine compounds were identified and classified according to their chemical classes. The results showed that the composition of the essential oils was extremely variable and specific for each botanical species. Hydrocarbons were the most abundant class in all essential oils except for sage where aldehydes and ketones were the most representative compounds. Only for thyme was a higher content of alcohols found.