The aim of the study was to evaluate the effect of three kinds of drying on the antioxidant activity and phenolic compounds of huacatay (Tagetes minuta) leaves. Tunnel drying (at 50, 60 and 70 °C), freeze-drying (secondary drying at 40, 55 and 70 °C) and spray-drying (at 150, 160 and 170 °C) were performed. In the spray-drying the leave extracts were mixed with two encapsulants: maltodextrin 10DE and modified starch, at concentrations of 0.0, 0.5 and 1.5%. The antioxidant activity and phenolic compounds were measured by DPPH and Folin-Ciocalteu methods. The freeze-dried samples showed higher retention of antioxidant activity and phenolic compounds than the samples treated by tunnel drying. Regarding to the spray-drying, no significant differences in the antioxidant activity were obtained respect to the kind of encapsulant, however, a better retention of the antioxidant activity at 150 °C was obtained. Nevertheless, the antioxidant activity decreased while the concentration of the encapsulant increased. Finally, the samples with the best results for each drying kind were subjected to a 3-months evaluation period, showing the highest preservation of the antioxidant activity the freeze-dried samples.