In this study, the changes in the bioactive components, antioxidant properties and phenolic compositions of the hydrosols of the aerial parts of Satureja hortensis, Petroselinum crispum, Thymus siypleus, Rosmarinus officinalis and Salvia officinalis plants obtained at different distillation times were investigated by spectrophotometric and HPLC. Total phenolic amounts of the summer savory and thyme hydrosols were assigned to be between 362.30 (60 min) and 442.46 mg gallic acid equivalent (GAE)/L (120 min) to 363.10 (1.min (initial stage)) and 625.79 mg GAE/L (120 min), respectively. In addition, total phenolic amounts of the parsley hydrosols changed between 1.98 (120 min) and 14.84 mgGAE/L (1.min). Total flavonoid values of the summer savory and thyme hydrosols were specified to be between 21.43 (60 min) and 35.71 mg/L (120 min) to 50.00 (1.min) and 92.86 mg/L (120 min), respectively. In general, the highest total phenol, total flavonoid and antioxidant activity values were determined in hydrosols of summer savory and thyme plants. Although there were partial differences between the values of bioactive properties of parsley, rosemary and sage hydrosols, they were found to be close to each other. The catechin amounts of the summer savory and thyme hydrosols obtained in different distillation times were identified between 12.86 (1.min) and 216.47 mg/L (120 min) to 17.12 (1.min) and 126.25 mg/L (120 min), respectively. The catechin contents of the parsley and rosemary hydrosols changed between 23.44 (1.min) and 215.83 mg/L (120 min) to 24.35 (1.min) and 123.20 mg/L(120 min), respectively. The majority of the phenolic compounds of the hydrosols showed an increase at 60 and 90 min of distillation. Graphical Abstract: In this study, the changes in the bioactive components, antioxidant properties and phenolic compositions of the hydrosols of the aerial parts of Satureja hortensis, Petroselinum crispum, Thymus siypleus, Rosmarinus officinalis and Salvia officinalis plants obtained at different distillation times were investigated. (Figure presented.).