The fresh or processed flowers plucked from aromatic, vegetable, and fruit plants have sustained a record of their consumption since medieval times. Such flowers are said to include a variety of nutritious and biologically active components, resulting in their palatable and colourful traits. Nowadays, with the consumption of wholesome meals and paying attention to them, edible flowers (EFs) have become an emerging diet fad. Despite their strong sensory appeal, EFs are not yet as commonly utilized in food as any other vegetable or fruit. The commercial utilization of edible flowers is restricted by their short shelf life. To address this issue and to extend the storage period without compromising the quality of the EF product, several post-harvest processing methods have been utilized successfully. The present chapter wraps up new technologies like edible coating, high hydrostatic pressure, radiation exposure, and controlled atmosphere packaging that keep flowers fresh, and dehydration systems like freeze, microwave, and/or hybrid drying that preserve the best possible condition of EF products.