This study was conducted to investigate the effects of dietary inclusion of different levels of Rosemary and Marjoram plants ongrowth performance and digestion coefficientsof New Zealand White (NZW) rabbits.Seventy two weaned rabbits were divided into six groups. The 1 st group was fed basal diet and served as control group, the 2 nd and 3 rd groups were fed the basal diet supplementedwithRosemary dry plant powder (1.5% and 3.0%, respectively), 4 th and 5 th groups were fed the basal diet supplemented with Marjoram dryplant powder (1.5% and 3.0%, respectively), the 6 th group was fed the basal diet supplemented with mixture of (1. 5% Rosemary dry +1.5% Marjoram dry).At the end of the experiment eighteen rabbit males were used in digestibility trail. Carcass traits and blood metabolites were determined by slaughtering 3 rabbits from each group at the end of the growth period. The obtained results revealed that,final body weight and daily body weight gain were significantly (P≤0.05) higher with 1.5 % rosemary, 1.5 % marjoram and their mixture compared to control and other treatment groups. Feed conversion significantly (P≤0.05) improved in rabbits fed diet containing 1.5% marjoram compared with control group. Also, rabbits fed diet supplemented with 1.5% marjoramshowed the lowest (P≤0.05) feed intake compared with control group and other treatments. The digestibility of DM, OM, CP and EE and NFE, significantly (P≤0.05) improved with diet supplemented with 1.5% rosemary. The same trend was observed in TDN%. However, The DCP % in rabbits fed diet supplemented with 1.5 % rosemary and 1.5 % marjoram was significantly (p≤0.05) higher than of those the other diets. Rabbits fed diet with 1.5% rosemary and 3% marjoram significantly increased dressing percentage.