This study tested the effects of the application of Laurus nobilis aqueous extract and edible coating of chitosan had on the chemical, microbial, and sensory attributes of cashew's shelf life. An aqueous extract of L. nobilis leaf (0, 0.5, and 1% w/w ) was added to chitosan solution (0, 0.5, 1% w/w ) in the cashew's coating. Cashews were dipped into the coating solution and were kept in polyethylene terephthalate containers. The result showed that chitosan and aqueous extract of L. nobilis coating had significant effects on peroxide and thiobarbituric acid value ( p < .05). There was significant reduction in the growth of mold/yeast and mesophilic bacteria with higher concentration of chitosan and L. nobilis aqueous extract ( p < .05). The results of this study show chitosan aqueous extract of L. nobilis coating could be an effective preservative method for extending shelf life and improving the stability of cashew.