In order to investigate the effects of different intercropping ratios of fenugreek and savory on their yield and essential oil, an experiment has been conducted, based on a randomized complete block design (RCBD) with three replications in Ahar Faculty of Agriculture and Natural Resources. The treatments include different row intercropping ratios, 50% savory + 50% fenugreek (1+1), 33% savory + 67% fenugreek (1+2), 67% savory + 33% fenugreek (2+1), 50% savory + 50% fenugreek (2+2), 25% savory + 75% fenugreek (1+3), 75% savory + 25% fenugreek (3+1), and sole cropping fenugreek and savory. The study measures yield, essential oil percentage and essential oil yield of fenugreek and savory, biomass of savory, land equivalent ratio, actual yield loss or gain, relative crowding coefficient, intercropping advantage, competitive ratio, relative value total, and system productivity index. Results reveal that fenugreek yield in sole cropping are significantly higher than other intercropping ratios, with the highest percentage of seed protein of fenugreek and dry weight, essential oil percentage and essential oil yield of savory, obtained in 1 row savory + 1 row fenugreek. The highest fenugreek essential oil yield is achieved in sole cropping and 1 row savory + 3 rows fenugreek. Among the used intercropping treatments, the highest intercropping advantage (IA) (1. 29) belongs to 1 row savory + 3 rows fenugreek, with the maximum land equivalent ratio (LER) values (1. 94) obtained in 1 row savory + 1 row fenugreek, indicating yield improvement in intercropping systems by 94%, as compared with sole cropping. System productivity index in 1 row savory + 1 row fenugreek (1860. 3) has been more than other intercropping treatments. According to the yield and agronomic and economic benefits, it seems that 1 row savory + 1 row fenugreek is suitable for increasing the yield, the income, and land use efficiency.