In Saudi Arabia, (L.) has been traditionally used to treat a variety of diseases. This study aimed to investigate the crude methanolic extract of (L.) phytochemical, chemical composition, and antibacterial activity. Phytochemical analysis revealed the presence of tannins, poly-tannins, steroids, alkaloids, essential oils, terpenoids, and flavonoids. The presence of functional groups such as -COOH, -OH, -C=O, and CH was revealed via FTIR spectroscopy. C and H NMR (nuclear magnetic resonance) were used to determine the types and number of protons (hydrogen atoms) and their electronic states. Using an agar well diffusion assay, methanolic extract of (L.) inhibited the growth of some foodborne pathogenic bacteria in zones ranging from 8 to 25 mm in diameter. The minimum inhibitory concentration (MIC) for was 12.5 mg/mL, whereas it was 25 mg/mL for , , and . The time-kill assay revealed a sharp decline in and after 2 h at a concentration of 150 mg/mL, while and showed a gradual decline with constant concentrations of 75 to 150 mg/mL. The minimum bactericide concentration (MBC) value for , , and was 50 mg/mL, while it was 25 mg/mL for . In conclusion, our study revealed that (L.) methanolic extract has a significant antibacterial effect, suggesting that it could be used to treat various foodborne pathogens.