Leafy spices like Coriander, fenugreek, curry leaf, bayleaf, basil, mint, rosemary, marjoram and thyme. They not only bring varied flavors, colors, and tastes to foods when fresh and/or with value addition, but they also provide a plethora of potent phytonutrients that improve health and well-being. Owing to its post-harvest loss in the fresh form, leaf spices were dried using different drying methods viz., hot air oven drying, sun drying, shade drying, solar tunnel drying and freeze drying. It may be concluded that leafy spices are rich sources of beneficial compounds including antioxidants and functional foods are preserved by various methods.