This study was conducted to establish the drying and storage characteristics of Berbs using microwave drying using Unianova Method SSType 3. The effects of the parameters such as power inputs (720 W and 900 W) and drying time (120 seconds and §50 seconds) on the response variables such as drying rate, moisture content, rehydration ratio, storage characteristics, physical properties, and nutritional analysis were evaluated. the study consisted of 12 runs per commodity. Results show that the drying time of lemongrass, oregano, and basil in Treatment 4 P2T2) has a significant effect on the drying rate of the said herbs. Treatment 4 consists of gewer setting and drying time of 900 W and 150 seconds with a drying rate of 0.33 g/m'sec and 64.51% of moisture removed for lemongrass, 0.30 g/m?-sec drying rate, and _ 93.74% moisture removed for oregano and 0.20 g/m?-sec drying rate and 87.99% moisture vemoved for basil. Treatment 4 has overall good rehydration characteristics found at 90°C water treatment. Treatment 4 also has prevailing storage characteristics for the lemongrass, ' @egano, and basil in comparison to the other treatments. With regards to sensory evaluation, Treatment 4 is significant in terms of aroma as a tea and general acceptability for lemongrass and oregano, while Treatment 4 is svgnificantly different in all sensory evaluation parameters except in taste as a tea for basil. in addition, Treatment 4 was subjected to cost and return analysis and was established to be economically viable. With a return on investments of 95.43% for lemongrass, 204.77% for oregano, and 173.51% for basil, these herbs can be sold for Php 840.00 per kilogram, Php 1,822.00 per kilogram, and Php 1,713.00 per kilogram, respectively. With these results on drying rate, moisture content, rehydration and storage characteristics, and sensory analysis, Treatment 4 was subjected to nutritional analysis. The results of the analysis show that lemongrass has 6.80% of crude protein, 13.37% moisture content, and 10.99% ash content. Oregano contains 10.41% of crude protein, 7.34% moisture content, and 19.98% ash content while basil has 19.03% of crude protein, 12.99% moisture content, and 14.49% ash content. Fresh herbs were also subjected to nutritional analysis for their crude protein content, results show 3.30% for lemongrass, 1.40% for oregano, and 2.16% for basil. These values correspond to every gram of the samples.