Rheological behavior of coriander and mint leaf puree was determined at temperatures of 30 to 80C. Applicability of various rheological models available in the literature was evaluated. The Herschel–Bulkley model provided a good description of the flow behavior of coriander and mint leaf puree over the temperature range of 30–80C. The Arrhenius model successfully described the effect of temperature on consistency index of coriander and mint puree. The temperature dependence of apparent viscosity of mint puree however did not obey the Arrhenius model. The activation energy of flow for coriander and mint puree was 23.99 and 32.62 kJ/mol, respectively.