The essential oil content in the fruits of Artemisia aucheri growing wild in south of Iran was found to be 2.4% (v/w). The essential oil was analyzed by gas chromatography (GC) and GC–mass spectrometry (GC–MS). Characterization of individual components was performed using a commercial mass spectrometry library, and twenty nine components, representing 89.0% of the fruits essential oil were identified. This analysis showed the presence of three volatile components, including camphor (46.5%) and 1,8-cineol (23.4%) as the main compounds.