Edible flowers have attracted significant attention as functional ingredients in contemporary culinary and food application because of consumers’ growing concerns towards healthier lifestyles and dietary habits. These flowers have long been utilized in traditional cuisines and are now acknowledged for their ability to improve the nutritional value and visual appeal of food items due to their vibrant colours, distinctive aromas and bioactive compounds. They are abundant in bioactive compounds such as flavonoids, polyphenols, vitamins and essential oils, that offer several health benefits, specifically antioxidant, antibacterial, anti-inflammatory properties. Prominent examples include hibiscus, marigold, lavender, nasturtium, which are incorporated into baked products, teas, syrups and are also used for garnishing, giving both functional and sensory appeal. This chapter highlights the growing relevance of edible flowers as unique ingredients for improving the appearance and functionality of food products by examining the traditional knowledge and modern food science. Additionally, attention paid towards the nutritional profile of various edible flowers and their health benefits are discussed, in order to understand their full potential in food system. Various challenges such as risks and safety issues, quality standard, sustainability are addressed, highlighting the necessity of creative processing and preservation methods.