Thyme (Thymus vulgaris L.) and mint (Mentha spicata L.) are the mint family (Lamiaceae) herbs that usually applied in culinary and medicinal uses due to the health benefits contributed by various natural antioxidants. Thus, this study was aimed to evaluate the antioxidant and antibacterial activities in these two herbs. The total phenolic content (TPC) of aqueous extracts of Thymus vulgaris L. and Mentha spicata L. herbs were determined spectrophotometrically according to the Folin Ciocalteau method and the results were expressed as gallic acid equivalents (GAE). The extracts also were screened for their antioxidant activities by two methods namely Free Radical Scavenging Activity (DPPH) and Ferric Reducing Antioxidant Power (FRAP) where the activity expressed as per percent inhibition of oxidation (%) and μmol Trolox Equivalent/g (μmol TE/g) respectively. For antibacterial test, the powdered dried leaves were extracted using absolute methanol. The disc diffusion method was used to screen the antimicrobial activity as reported by Duraipandiyan. All of the three antioxidant test assays showed that Thymus vulgaris L. significantly (p<0.05) had higher antioxidant activities compared to Mentha spicata L. The extract of Thymus vulgaris L. contained 0.350mg GAE/g total phenolic compounds and 52.8% inhibition of oxidation activity for DPPH assay which were significantly higher than those in extract from Mentha spicata L. (TPC: 0.219mg GAE/g and DPPH: 27.5%). For the antioxidant activity of FRAP assay, Thymus vulgaris L. also showed the higher significant (p<0.05) result compared to Mentha spicata L. with 339.2μmol TE/g and 121.1 μmol TE/g respectively. The highest inhibitory effect for Thyme was observed against Staphylococcus aureus (zone of inhibition: 12 mm) while the weakest activity was demonstrated against Listeria monocytogene and Salmonella typhi (zone of inhibition: 7 and 7 mm) respectively. It can be concluded that the Thymus vulgaris L. can be regarded as promising candidates for natural plant sources of antioxidants with high value and the most antibacterial activity against all the isolates tested of Staphylococcus aureus, Bacillus cereus, Escherichia coli, Listeria monocytogene and Salmonella typhi.