Our study was devoted to the phenotypic characterization of antibio-resistant salmonella strains with a view to identify them and to study their susceptibility to alicaments particularly Brassica oleracea, Allium cepa, Allium schoenoprasum and honey.By comparing the phenotypic characterization (morphological and biochemical) of our 7 salmonella strains using the key of Monica 2014, we found out 42.86% Salmonella paratyphi A and 57.14 % of Salmonella typhi.Extraction of the alicaments by the aromatogram method permitted us to obtain the following results:The white onion extract showed an antibacterial activity of 8 mm diameter inhibition zones on S1 strain and 18 mm diameter on S7 strain while the ethanolic extract of Allium schoenoprasum showed an antibacterial activity of 2 mm diameter inhibition zones on strains S2 and S3. The concentrated white onion extract showed an antibacterial activity of 4 mm diameter inhibition zone on S2 strain while the red onion showed 4 mm diameter inhibition zones on S2 strain. Strains S2 and S5 and Allium schoenoprasum showed an antibacterial activity of the inhibition zones of 12 mm and 14 mm diameters on strains S6 and S7, and finally the honey showed an antibacterial activity of the zones of inhibitions of 21 mm diameter on strain S1, and 2 mm diameter on strains S2, S3 and S6.