Edible flowers represent a multifaceted culinary and nutritional resource characterized by complex compositional profiles and diverse potential applications. Edible flowers are gaining popularity as a sustainable and nutritious food option, offering unique colours, textures, and flavors while aligning with ecological sustainability. Historically used in culinary traditions across various cultures, they are now being incorporated into modern gastronomy and marketed as packed products, functional ingredients, and dietary supplements. Rich in bioactive compounds like carotenoids, phenolics, and essential oils, edible flowers possess health benefits, including antioxidant, anti-inflammatory, anti-cancer, and gastroprotective properties. Though their protein and fat content are relatively low, they are a valuable source of phytochemicals. Notable examples include roses, calendula, and dahlia, historically used in diverse cuisines, with studies highlighting their chemical and nutritional composition. Despite existing research, further comparative studies on their use as fresh produce or infusions are needed to unlock their full potential in modern applications.