Edible plants play a crucial role in promoting therapy, aiding in the recovery process, supporting a healthy lifestyle, and offering significant benefits from both nutritional and economic perspectives. However, the intentional addition of foreign substances to edible plants and their products, known as adulteration, has been a pervasive issue throughout history. This chapter provides a comprehensive review of various types of adulteration in edible plants and their products, along with the methods employed for their detection. Numerous techniques are outlined for assessing the purity of edible plants and their derivatives. The discussion delves into specific examples of edible plants and their products to illustrate the methods used in detecting adulteration. Additionally, the chapter explores the advantages and disadvantages of these detection methods, emphasizing the need to develop and implement reliable approaches for identifying adulterations. Furthermore, novel detection methods like surface plasmon resonance (SPR) biosensors are highlighted as potential tools. The chapter underscores the importance of addressing adulteration issues in edible plants and stresses the significance of utilizing advanced and dependable methods for detection. Remarkably, this content could provide a good support for studies of adulterants detection in edible flowers, and a guidance to achieving foods with higher quality, and more safe.