The rapidly growing global population and changing consumption habits have increased interest in sustainable and nutritious alternative food sources to ensure food security. In this context, edible flowers, which have been featured in Asian, Ancient Greek, Roman, and Ottoman cuisines throughout history for their aesthetic appeal and cultural value, have regained strategic importance in modern gastronomy today. This book chapter comprehensively examines the historical development, culinary applications, nutritional composition, and food safety aspects of edible flowers through an extensive literature review. The study emphasises that edible flowers are not only a visual decorative element in plate presentations, but also a rich source of nutrients in terms of protein, fibre, vitamins, and minerals. It has been shown that they have the potential to be functional foods (nutraceuticals) with protective effects against chronic diseases such as obesity and cardiovascular diseases, especially due to the anthocyanins, phenolic compounds, and antioxidants they contain. However, not all flowers in nature are edible, and some species (lilies, azaleas, etc.) contain toxic glycosides or alkaloids, which pose serious health risks during consumption. In this section, attention is drawn to the risks of misidentification, environmental pollutants (heavy metals, pesticides), and microbial contamination, and the regulatory deficiencies of international organisations such as FAO and FDA are discussed. In conclusion, this study aims to provide a scientific guide for both consumers and researchers on the safe sourcing, accurate identification, and widespread use of edible flowers, integrating them into gastronomic heritage.