Fresh sweet basil has a very short storage period after harvesting. In this context we carried out to determine the effects of salicylic acid as pre-harvest treatment at different concentrations (0, 3, and 5mM), different packaging materials (low-density polyethylene and polypropylene) application combined with different temperatures (5⁰C, 10⁰C and ambient temperature) and stored for 0, 2, 4, 6, 8, and 10 days for chilling injury alleviation and prolonging the shelf life of sweet basil (Ocimum basilicum, L) fresh herb. This study conducted in the years 2021-2022. The results indicated that the lowest significant fresh weight loss % and the highest values of total chlorophyll, antioxidant activity, essential oil %, and its constituents were recorded for polypropylene bags. On the other hand, fresh herb stored at 10^oC gave the highest total chlorophyll, antioxidant activity and essential oil %. Moreover, 5 mM SA application was the most effective in alleviating chilling injury (CI) in the basil. At the end of storage (day 10), the CI score of 5 mM SA-treated sweet basil and stored at 10 ⁰C or 5 ⁰C in polypropylene bags was significantly lower than that of low-density polyethylene which it was lower than 2.5 (acceptable score). This may be due to the induction of defense a mechanism system by SA. So they may be considered polypropylene bags the most suitable packaging material to keep sweet basil fresh herb until 10 days under 5⁰C or 10^oC in both seasons.