The microorganism Sclerotinia was isolated from roots of Stevia rebaudiana (Bert.) Bertoni in plantations in the northwest of Paraná and submitted to the cultivation in the presence of extracts and vegetable balsams of Tarragon (Artemisia draconculus), Thyme (Thymus vulgaris), Manjerona (Origanum majorona), Mint citrata (Mint piperita var. citrata), Purple Basil (Ocimum basilicum L.), Andiroba (Carapa guanensis) and Copaíba (Copaifera reticulata Ducke). The first five oils were extracted by steam drags, after the drying of the vegetable in greenhouse with circulation of air at 45°C. The last two were used in natura. A suspension (100 µL) of fungus previously cultivated, was added to each plate. The results show that after 7 days of incubation the thyme oils 10 µL, purple basil 25 µL, manjerona 25 µL, mint citrata 50 µL, tarragon 50 µL were capable to inhibit the growth of Sclerotinia, while the andiroba oil only reached this result with 200 µL. The copaiba balsam, even in the concentration of 500 µL, was unable to inhibit the growth of the microorganism.