Euphorbiaceae is a highly diverse family of plants ranging from trees to ground-dwelling minute plants. Many of these have multi-faceted attributes like ornamental, medicinal, industrial, and food-relevant values. In addition, they have been regarded as keystone resources for investigating plant-specific resilience mechanisms that grant them the dexterity to withstand harsh climates. In the present study, we isolated two co-culturable bacterial endophytes, EP1-AS and EP1-BM, from the stem internodal segments of the prostate spurge, Euphorbia prostrata, a plant member of the succulent family Euphorbiaceae. We characterized them using morphological, biochemical, and molecular techniques which revealed them as novel strains of Enterobacteriaceae, Lelliotia amnigena. Both the isolates significantly were qualified during the assaying of their plant growth promotion potentials. BM formed fast-growing swarms while AS showed growth as rounded colonies over nutrient agar. We validated the PGP effects of AS and BM isolates through in vitro and ex vitro seed-priming treatments with wheat and tomato, both of which resulted in significantly enhanced seed germination and morphometric and physiological plant growth profiles. In extended field trials, both AS and BM could remarkably also exhibit productive yields in wheat grain and tomato fruit harvests. This is probably the first-ever study in the context of PGPB endophytes in Euphorbia prostrata. We discuss our results in the context of promising agribiotechnology translations of the endophyte community associated with the otherwise neglected ground-dwelling spurges of Euphorbiaceae.

Essential oils (EOs) are volatile, naturally occurring complex compounds extracted from aromatic plants. EOs are secondary metabolites of aromatic herbs or plants that contain strong odors. They are typically extracted through methods like hydrodistillation and steam distillation, as well as modern techniques such as supercritical fluid extraction (SFE) and ultrasound‐assisted extraction (UAE), which enhance efficiency and ensure high product quality. Since medieval times, EOs have been extensively employed for their biological activities. Today, they are prevalent in pharmaceutical, sanitary, cosmetic, agricultural, and food industries. Their Generally Recognized as Safe (GRAS) status has sparked significant interest in their use for food preservation, aligning with consumer trends favoring eco‐friendly alternatives over synthetic chemical preservatives. EOs offer a range of food applications, including food preservation, flavor enhancement, and active packaging. EOs play a crucial role not only in extending the shelf life of perishable foods but also in enhancing sensory attributes and controlling microbial spoilage. Despite their growing popularity, the application of EOs is sometimes limited due to potential adverse effects. However, they continue to be powerful agents for maintaining food safety, prolonging shelf life, and meeting consumer demands. Integrating EOs into active packaging materials extends shelf life and enhances safety, while nanoencapsulation techniques help mitigate issues related to their strong odor and volatility. Navigating the regulatory landscape surrounding EOs in food products requires strict adherence to safety guidelines to ensure consumer well‐being. This review delves into the intricate world of essential oils, exploring their origins in aromatic and medicinal plants, various extraction techniques, diverse biological roles, applications in the food industry, and associated regulatory concerns.