The chemical composition for both dill and parsley herbs were studied. The highest content of crude protein, crude fiber, ash content, carote-noids, total chlorophyll and essential oil contents were found in dill herb were 27.25, 13.38, 16.02%, 174.32, 530.47 mg/100g and 0.879% (on dry weight basis), respectively, compared with that found in parsley. On the other hand, parsley was rich in both of ascorbic acid and β-carotene which were 682.77 and 34.95 mg/100g (on dry weight basis), respectively. Minerals content of dill and parsley herbs were analyzed and the results indi-cated that the dill contained higher amounts of Na, Ca, Cu and Zn than that found in parsley. Some physical properties of dill and parsley essential oils such as (color, specific gravity at 15°C, refractive index at 20°C, optical rotation and solubility in di-luted ethyl alcohol) and some chemical properties (acid value, ester value and ester value after acetylation) were also studied. Composition of es-sential oils were identified, and contained (22.78%)
phyllandrene and (23.85%) myristicin as the major terpene hydrocarbon compounds found in dill and parsley essential oils, respectively. The ability of extracted essential oils of dill and parsley as anti-microbial activity for (bacteria, yeast and mold) and as natural antioxidant agent applied in sunflower oil were also undertaken. The results indicated that the extracted essential oils of dill and parsley had antimicrobial activity which caused to inhibit the microorganisms growth and also, using these ex-tracted essential oils as antioxidant which caused to improve the sunflower oil stability as natural extracts, achieved nutritional and economical gain.