The use of edible flowers in gastronomy has increased due to their aesthetic, sensory, and functional benefits, particularly for their richness in phenolic compounds with antioxidant, anti-inflammatory, and antimicrobial properties. Species such as nasturtium, pansy, torenia, mini-rose, and lavender are used in modern cuisine and valued for their health-promoting potential. The effectiveness of these compounds depends on their bioaccessibility (their release and availability during digestion), which is assessed through in vitro digestion simulations. This chapter details methodologies for extracting sugars, organic acids, and phenolics from edible flowers, simulated digestion, and HPLC analysis to evaluate phenolic bioaccessibility.