In the recent times plants are becoming more popular. Their beneficial pro-health properties result from the content of numerous characteristic compounds. Reports are confirming their beneficial antioxidant, antibacterial and anti-inflammatory properties. The aim of this study was to compare the antioxidant potential and the characteristics of water extracts obtained from plants: yarrow herb (AM) (Achillea millefolium L.), knotweed herb (PA) (Polygonum aviculare L.), horsetail herb (EA) (Equisetum arvense L.), and motherwort herb (LC) (Leonurus cardiaca L.). Extracts osmolality was from 0,142a±0.02 mOsm/kg H2O for the AM extract to 0,176c±0,01 mOsm/kg H2O for the EA extract. The test with the use of the Folin-Ciocalteu reagent showed that the EA extract had the highest content of reducing compounds (54,24 d±2,19 mg GAE/g dw). It was shown that the highest activity against the DPPH radical was obtained for the extract from Equisetum arvense L. (5.97c ± 0.11 mg TE/1 g dw), and this extract also showed the highest antioxidant capacity measured with the radical ABTS method (7.23b±0.06 mg TE/g dw). These analyses were also confirmed by the tests carried out using the FRAP test, EA extract also showed 40% higher activity compared to the lowest AM extract. It has been shown that the investigated herbal raw materials can be an attractive raw material with antioxidant properties that can be used in application in food technology.