The objective of experiment was to evaluate the antifungal activity of essential volatile oil extracted from E. camaldulensis against Fusarium oxysporum f.sp. lycopersici, the causal agent of tomato wilt under laboratory condition using Food Poison Technique. The radial growth, fresh and dry weights of test fungus was reduced significantly in response to the essential volatile oil. The minimum inhibitory concentration (MIC) was documented 100 ppm in both of essential volatile oil and Mancozeb in case of radial growth and fresh weight of test pathogen, whereas, minimum fungicide concentration (MFC) were observed at 8000 and 6000 ppm in case of radial growth and fresh weight of essential volatile oil , respectively. The maximum effect on different parameters of tested pathogen was recorded at 8000 ppm. Based on the study, it was concluded that essential volatile oil of E. camaldulensis has potential for the suppression of phytopathogenic fungi.