This study was to evaluate the effects of using peppermint, rosemary and savory on performance, carcass traits, some blood biochemical and immune parameters of heat stressed broiler chicks. A total of 200 day-old (male and female) Ross 308 broiler chicks were divided in four treatments and they were given to five replicates of 10 birds each. The treatments were the birds allocated in comfortable temperature and heat stress (34 ± 2 ˚C for 8 hours) with or without peppermint, rosemary and savory essences (0.2 ml/L) per each kg of diet respectively. The body weight (BW), feed intake (FI) and feed conversion ratio (FCR) were calculated. In the end of the trial carcass traits such as (dressing weight, breast, thigh, liver, heart, spleen and bursa of fabricus) were determined. The blood samples were collected and serum glucose content and blood plasma activities of aspartate aminotransferase (AST), alanine aminotransferase (ALT), and alkaline phosphatase (ALP) were measured. Additionally plasma IgG were quantified on days 21, 28, 35 and 42.Data from this study showed that the peppermint, rosemary and savory essences did not affect FI and FCR. The BW were increased with herbal inclusion (P≤0.05). As result revealed from this study the herbal could decrease the plasma glucose, AST and ALT of heat stressed broilers significantly (P≤0.05). The blood IgG of heat stressed broilers, increased with herbal essences utilization (P≤0.05). Briefly, it was concluded that using of 0.2 ml of herbals essences per kg diet may improve performance and better economic proficiency in broiler chicks. It was may be relative due to accumulation of minute advantages in greater WG, FI, and improved IG and lowered hepatic enzymes.