A fungicidal preparation comprising: (i) a fungicidal composition consisting essentially of (a) at least one allyl sulfide; and (b) at least one alkyl or alkenyl benzene substituted with at least one group selected from the group consisting of hydroxy, alleoxy, and oxo groups; in a weight ratio of (a) to (b) is from 1:0.5 to 1:19; and optionally (ii) one or more further constituents is disclosed. The fungicidal preparation preferably includes essential oils such as garlic, clove and thyme oils. Also provided are methods for producing said fungicidal preparations, as well as methods of use for the fungicidal preparations.