Abstract: This paper’s proposal is to study the effect of storage temperature on the content of essential oil and the nuutritional quality of aromatic vegetables. Taking fennel, felon herb and coriander as test material, the content of essential oil in editable segments are measured and the effect of different storage temperatures on nutritional quality in different parts were tested. The results showed that the essential oil contained in fennel was the highest among 3 aromatic vegetables. Then the contents of dissoluble sugar and dissoluble protein of 3 aromatic vegetables stored under different storage temperatures was analyzed. The result showed that the normal temperature (25±0.5)℃was not appropriate for vegetables to be stored for the reason that their dissoluble sugar and dissoluble protein decrease dramatically comparing to their fresh samples, and lower temperature (5±0.5)℃can control the decrease effectively and extend their preservation time. So it is illustrated that lower temperature can conserve more nutrient ingredients of aromatic vegetables than normal temperature.