The core objective of the present investigation was to determine the physicochemical characteristics, vitamins content (A, E, D, K and C), phenolic compounds in mint oil and basil oil. The data indicated specific gravity, refractive index, iodine value, saponification value, acid value and peroxide value in both mint oil and basil oil. Likewise data revealed that vitamins D, E and A were in descending order (439.237 ug/100g, 269.126 ug/100g and 18.533 ug/100g) in mint oil, while vitamins A, K, C and E were (193.72 ug/100g, 56.041 ppm, 5.83 ug/100g and 2.65 ug/100g) in basil oil. Furthermore mint oil contained 8 phenolic compounds among them salicylic, benzoic and coumarin recorded the highest values. On the other hand basil oil contained 10 phenolic compounds among them benzoic and ellagic recorded the highest values. The study included fractionation and quantifications of lipids in the mint oil and basil oil. Besides mint oil recorded slight increase in lipid fractions which ranged from (2.36% to 15.84%) in mint oil, while it ranged from (2.46% to 16.46%) in basil oil. Using TLC technique the total lipids of mint oil and basil oil were fractionated to seven fractions with monoglycerides recording the highest percentage (62.43%) and (61.77%) followed by phospholipids (15.84%) in mint oil and sterols in (16.46%) basil oil. Consequently it is recommended to utilize both mint oil and basil oil as two of the most important aromatic oils in food and pharmaceutical industries.