The consumption of edible flowers promotes new trends in human nutrition. The determination of bioactive component content in their petal's play an important role in estimating their significance as a natural source of antioxidant. Edible flowers can improve the flavour, taste, aroma, visual appeal, and color of food; they have also been used in many remedies and therapeutic formulation. There are a lot of edible flowers are available around the world. Edible flowers are high in phytochemicals (such as phenolic compounds, carotenoids, or terpenoids) that have a number of medicinal effects. Flowers may have been described as food in multiple cultures around the world. Edible flowers contain antioxidant, vitamins, and minerals that contribute to overall well- being to human health. Different flowers have different plant pigment (e.g., Anthocyanin, carotenoids, Chlorophyll, etc.) pigments play a vital role in food colorant as well as food nutrition. Therapeutic potential of edible flowers is: Anti septic, anti- inflammatory, Anti -diabetic, anti-obesity, anti-cancers etc. This review was aimed to study about phytochemical properties of edible flowers. And their therapeutic potential in human health.