The volatile components of umbelliferous herbs having a characteristic spicy aroma were investigated. The essential oils of herbs were isolated by simultaneous steam distillation and extraction and the volatile components were identified by capillary GC and GC/MS. Forty-nine volatile compounds were identified from the herbs. The major compounds of chervil (Anthricus cerefolium) leaf oil were methyl chavicol, 1-allyl-2,4-dimethoxy benzene, and of coriander (Coriandrum sativum) leaf oil were ${eta}$-sesquiphellan drene, germacrene B, nerolidol, selinene-4-ol, and of coriander seed oil were linalool, decanal, ${gamma}$-terpinene, $ ho$-cymene.