A　comparison　study　of　the　antioxidative　activities　was　conducted　in　vitro　on　the　different　extracts　from　the　different　origins,　harvest　seasons,　solvents　and　plant　parts　of　Ligularia　fischeri　grown　in　Shaanxi.　Different　parts　of　L.　fischeri,　such　as　roots　and　rhizomes,　stems,　leaves,　scapes　and　fruits,　were　extracted　by　an　ultrasonic-assisted　extraction　method　with　water,　95%　ethanol,　n-butanol,　ethyl　acetate　and　chloroform,　respectively.　Diphenyl　picryl　hydrazyl　method　was　used　to　evaluate　the　antioxidative　activities　of　these　extracts.　The　result　of　antioxidative　study　showed　that　L.　fischeri　picked　in　September　showed　higher　activities　than　that　those　picked　in　October.　The　extracts　of　L.　fischeri　from　different　solvents　presented　different　free　radical　scavenging　activities:　water＞95%　ethanol＞n-butanol＞ethyl　acetate＞chloroform.　The　different　herbal　parts　also　showed　the　different　antioxidative　activities.　The　present　work　will　provide　a　reference　for　the　further　research　and　exploitation　of　L.　fischeri.