Fresh and dried materials of C.halicacabum was evaluated for their total phenolic Content (TPC) and antioxidant activity using DPPH (1, 1-diphenyl-2picrylhydrazyl), TPC (Total phenol content) and FRAP (Ferric Reducing Antioxidant Power) methods showed a significant reduction in antioxidant property for microwave treated plant material when compared to other drying treatments. Highest DPPH radical scavenging effect was observed in methanol extraction of microwave treated sample. The highly significant total phenol content (3.08±0.002) was recorded with freshly used plant material extracted with distilled boiled water. Proposionate to the phenolic content, extract from boiling water showed significant ferric reducing activity (5.080±0.006),due to greater solubility of compounds, breakdown of cellular constituents as well as hydrolysis of tannins. A strong free radical scavenging activity in the chosen plant material suggests that it has great potential in the food industry as a functional food ingredient.