A study was carried out on the microbial safety of herbs sourced from some markets in Gabasawa Local Government and Nassarawa Local Government Areas in Kano state. A total of 12 different sample of herbal concoctions were collected from vendors in 2 market from the two Local Government Areas. Enumeration of coliform count, and aerobic bacterial count were carried out using MPN (Most Probable Number) and pour-plate techniques respectively. Enumeration of fungi was also carried out using pour-plate technique. Specific pathogens were also isolated and characterized using standard procedures. The result showed that coliform counts ranged between <3 and >2, 4000 MPN/ML. the mean aerobic viable bacterial count/ml ranged between <3 x 102 cfu/ml and TNC (too numerous to count) cfu/ml, while that of fungal counts ranged from <1x101 to TNC cfu/ml. the occurrence of Escherichia coli is 58.33%, yeast (75%), Aspergillus spps. (41.67%). Penicillium spps. (16.67%), Mucor spps. (33.33%), Rhizopus spps. (41.67%). The findings showed a high microbial contamination among the varieties of concoctions sampled. Adoption of hygiene and good manufacturing practices are therefore recommended as they can improve safety and acceptability of herbal preparations.