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Damping off is one of the important fungal diseases of okra. It is a widely prevalent and destructive disease affecting the initial plant stand of a crop that causes 20-30% losses. Fusarium spp. are the most important causal agents of damping off since they are frequently associated with the disease. The cheap, eco-friendly, safe, and sustainable management of the disease through botanicals is focused on the present study, as plant extracts prevent pollution, are non-phytotoxic, and are easily biodegradable in contrast to chemical fungicides. An experiment was conducted to evaluate the efficacy of two plant extracts of garlic (Allium sativum) and onion (Allium cepa) at three different concentrations (5%, 10%, and 15%) using the poisoned food technique against Fusarium spp. in vitro in a Completely Randomized Design. All the tested plant extracts significantly inhibited the mycelial growth of the pathogen in comparison to the control. The data on the mycelial growth of the pathogen were recorded on the 3rd, 5th, 7th, and 9th days of incubation. After the 9th day, among the tested plant extracts, the maximum growth inhibition of the pathogen was shown by (15%) garlic (74.13%), followed by (10%) garlic (52.99%), which was statistically at par with (5%) garlic (51.87%), and by (15%) onion (25.42%). Minimum growth inhibitions were shown by (5%) onion and (10%) onion, which are (8.84%) and (11.89%), respectively. The results showed plant extracts can be used as a potential alternative for the management of disease.