In the current study, the antioxidative and in vitro antifungal properties of ten Lamiaceae herbs were estimated. Based on the results, the in vivo antifungal potential of oregano, sage, hyssop and lemon balm water extracts against Fusarium root rot in asparagus plants was evaluated. Water extracts of several herbs (0.5% and 2%, w/v) showed high DPPH radical scavenging activity, and oregano, sage and lemon balm extracts exhibited considerable suppression of Fusarium oxysporum f. sp. asparagi (Foa) in vitro. Regarding in vivo evaluation, asparagus plants treated with water extracts (20%, w/v) of the selected four herbs were inoculated with Foa. Four weeks after Foa inoculation, lower disease incidence and indices were observed in all the extract-treated plants compared to control. These effects could be attributed to reduced Fusarium population owing to fungistasis induced by the extracts in the rhizospheric soil. Consequently, dry weights of shoots and roots treated with herb extracts were observed to be higher than those in control. Evaluation of caffeic acid and rosmarinic acid as the possible antifungal properties present in the Lamiaceae herbs also showed a suppressive effect on Fusarium population in the in vitro analysis. From these findings, it can be concluded that water extracts of the selected four herbs have high antioxidative properties and antifungal potential against Fusarium oxysporum f. sp. asparagi. In this case, the presence of possible antifungal secondary metabolites such as caffeic and rosmarinic acid in the extracts could be related to this antifungal potential.