Abstract <p>The rapid evolution of WIFI wireless technology has resulted in elevated environmental levels of electromagnetic radiation, leading to the concerns about its effects on physiological and metabolic functions of plants. This study aims to evaluate the effects of low-power WIFI microwave exposure on three growth stages (seed, germination ,and vegetative growth stage) of two aromatic plants: parsley (<i>Petroselinum crispum</i> L.) and coriander (<i>Coriandrum sativum</i> L.). Four groups are formed: unexposed control (Gp1), exposed from vegetative growth stage (Gp2), exposed from seed stage (Gp3), and exposed from germination stage (Gp4). The growth period was six weeks. The investigation focused on biochemical properties (soluble sugars, starch, proline content, and mineral composition) and bioactive properties (vitamins, polyphenolic compounds, antioxidants, and antibacterial activities). The exposure of WIFI microwave from the vegetative growth stage exhibited a moderate metabolic alterations in parsley and coriander. While, at the early stages, parsley and coriander displayed a pronounced metabolic changes, with a reduction of soluble sugars, starch, vitamin C, alpha tocopherol and niacin content. Additionally, the riboflavin content increased. However, the beta carotene increased at the seed stage and decreased at the germination stage. Furthermore, elemental analysis revealed an increase in the content of K, Mg, Fe, Zn, Cu and Mn, and a decrease in Na. While Ca remained unchanged. Exposure at the early stages also stimulated the production of polyphenolic compounds, enhanced the antioxidant capacity and improved the antibacterial activity. The findings suggest that the impact of WIFI on parsley and coriander responses depends on the growth stage at which exposure occurred. The greatest metabolic changes were observed at the early stages.</p>