Recently phytochemical constituents have attracted a lot of interest as sources of functional ingredients in food product formulations. However, before being incorporated into foods or beverages the stability of these bioactive constituents during post-harvest preservation procedures, in food matrices and during processing and storage must be considered. This review will focus on the stability of phytochemical constituents of herbs with anti-inflammatory properties, including chamomile, meadowsweet, feverfew and willow. These herbs contain a relatively high content of phenolic compounds in comparison to common fruits and vegetables. They have been traditionally used to make teas or infusions that are consumed as a remedy for pain and inflammation. Effects of preservation and extraction conditions on the level of bioactive constituents will be reviewed. The storage conditions (temperature) and thermal processing at pH levels encountered in food products will also be examined.