The Green Chemistry movement has led the change toward a more sustainable and environmentally benign chemistry industry and has explored new ways to reduce or eliminate the use or generation of hazardous substances from chemical products and processes. In the present chapter several extraction techniques will be seen and their applications to herbs, spices, and by-products. Among pressurized technologies, supercritical fluid extraction (SFE) and pressurized liquid extraction (PLE) are revised in addition to techniques such as ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), and enzyme-assisted extraction (EAE). Moreover, the combination of these techniques for integrated processes will be covered. The reader is invited to learn about the huge potential of these techniques for extraction of high added-value compounds (with improved bioactivity) while complying with Green Chemistry goals.