## 3 Results  
In both years of experiment, organic herbs contained significantly more total polyphenols (1769.9 and 1821.2 mg 100 g\({}^{-1}\), respectively) compared to conventionally grown herbs (1175.0 and 1243.1 mg 100 g\({}^{-1}\), respectively). In the organic samples, we observed significantly more total phenolic acids and total flavonoids compared to conventional herbs. In both years of the experiment, the highest total polyphenols concentration was observed in oregano (2006.4 and 2007.6 mg 100 g\({}^{-1}\), respectively) (Tables 1 and 2). In both years of the experiment, bear's garlic was characterized by the higher level of total phenolic acids (1291.9 and 1482.9 mg 100 g\({}^{-1}\), respectively). In both years of the experiment, bear's garlic contained significantly more gallic (1157.9 and 1328.3 mg 100 g\({}^{-1}\) respectively) and chlorogenic acids (129.4 and 150.1 mg 100 g\({}^{-1}\) g, respectively). In the conventional herbs, we observed significantly more chlorogenic (42.0 and 64.6 mg 100 g\({}^{-1}\)) and caffeic (7.0 and 6.9 mg 100 g\({}^{-1}\)) acids compared with organic herbs in both experimental years (Tables 1 and 2). The system of production did not influence the \(p\)-coumaric and ferulic acid concentration in both years of the experiment. The levels of ferulic (18.2 mg 100 g\({}^{-1}\)) and \(p\)-coumaric (55.4 mg 100 g\({}^{-1}\)) in 2017 and \(p\)-coumaric (45.3 mg 100 g\({}^{-1}\)) and ferulic (14.8 mg 100 g\({}^{-1}\)) acids in 2018 were significantly highest in marjoram compared with the other herbs. The total flavonoid concentration was the highest in oregano (1410.5 and 1343.6 mg 100 g\({}^{-1}\), respectively) compared with the other herbs. In the case of individual flavonoid concentrations, quercetin (25.4 and 29.5 mg 100 g\({}^{-1}\) in 2017 and 2018, respectively) was noted in significantly greater amount in conventional herbs than in organic herbs, as were quercetin-3-\(O\)-rutinoside (17.6 and 14.1 mg 100 g\({}^{-1}\), respectively) and kaempfer-3-\(O\)-glucose (321.0 and 336.5 mg 100 g\({}^{-1}\), respectively) (Tables 1 and 2). Quercetin-3-\(O\)-glucose (884.5 and 821.6 mg 100 g\({}^{-1}\), respectively) and kaempfer (31.9 and 28.9 mg 100 g\({}^{-1}\), respectively) concentrations were significantly higher in organic herbs than in conventional herbs in both years of the experiment (Tables 1 and 2). Total carotenoids (27.8 and 28.9 mg 100 g\({}^{-1}\), respectively), but not beta-carotene (17.7 and 18.2 mg 100 g\({}^{-1}\), respectively) concentration, was significantly higher in conventional herbs than in organic herbs in both experimental years, but xanthophylls, such as lutein (11.7 and 12.9 mg100 g\({}^{-1}\), respectively) and zeaxanthin (1.8 and 1.8 mg 100 g\({}^{-1}\), respectively), were more abundant in organic herbs compared to conventional ones. We observed that all carotenoids (except of zeaxanthin in 2017 in marjoram) occurred in significantly greater amount in bear's garlic compared with the other herbs. In the case of the total chlorophyll colorant, as well as the individual phases (chlorophyll a and b), the levels were significantly higher in conventional herbs than in organic herbs in both years of the experiment (Tables 1 and 2). PCA showed a high and significant overall variation in both year of experiment. Overall, 73.69% was explainedby PC1 and PC2 (Figure 1). The degree of dependence between the conventional herbs and the factors marked as total polyphenol (TP), total phenolic acid (TPA), quercetin (Q), gallic acid (Gal), apigenin (Api), luteolin (Lu) and all chlorophyll compounds contents were particularly important, in both experimental years. It is worth pointing out that organic herbs were located in different sections of the graph, and were mostly dependent on total polyphenols (TP), total phenolic acids (TPA), and quercetin-3-O-glucose (Q-3-O-G).