The aim of this study was to investigate the influence of different types of herbs on chemical, microbiological, and organoleptic properties of labneh during  one month of storage.   Results showed that no    differences in chemical   composition between treatments forT.S,protein ,fat, and acidity.    Labneh with  green    fennel  recorded  the highest  calcium ,  iron   and potassium   contents while    green basil samples recorded the highest magnesium content .Folat content of the labneh fortified with green fennel and  fennel powder were  ( 76 and 72.7 µg/100g) ,respectively, being the highest content of folat in all treatments. Moreover, vitamin A was found to be high in both green fennel and basil oil samples (175 and 177 µg/100g).  Adding   basil oil and fennel  powder increased the  total   unsaturated fatty   acids .     Lactic acid bacteria   ( LAB ) counts  increased  during  the  storage   period  in   all treatments.   LAB ,  proteolytic and   mould  and yeast counts were affected by    the addition of herbs , while lipolytic and  coliform organisms were not detected  in fresh and stored labneh.  The sensorial scores of the labneh samples were influenced  by the kind of herb added and the storage time.  Addition of green fennel and  fennel powder to labneh obtained in the highest scores.       As general ,some types of herbs can be  used  as  a  natural preservatives to increase the shelf life of labneh up to 4 weeks  of storage at 7 ^oC with good flavour.