Edible flowers are rich sources of phenolic acids, flavonoids, and other phytochemicals that exhibit significant antioxidant activity. Pigments like anthocyanins, chlorophylls and carotenoids in edible flowers also exhibit significant antioxidant activity. These bioactive compounds neutralize free radicals, mitigate oxidative stress, and play a role in the prevention of chronic diseases such as cardiovascular diseases and cancers. The chapter reviews the antioxidant properties of edible flowers around the world, along with methods for evaluating their antioxidant capacities. This chapter underscores the potential of phytochemicals from edible flowers as functional food ingredients or nutraceuticals with antioxidant properties.