The trend of consuming of edible flowers has become a phenomenon in the developed world. It began in the rural parts of the world and from there it moved to renowned restaurants in the urban environment. The flowers are included both in the specialties prepared by master chefs, as well as in everyday cuisine, not only as decoration, but as an important component contributing to taste and aroma. As they contain some medicinal substances, they are also beneficial for health. In recent years, there has been a growing number of research regarding bioactive and nutrient substances and the influence thereof on human health. Particularly important is the high content of common phenols, especially flavonoids, which are ascribed with most positive effects on health. They have both a protective and a curative effect in connection to a great many diseases. They cure diabetes, reduce obesity, have a beneficial effect on neurological, cancerous and other diseases. In addition to that, they also have a high antibacterial and antimicrobial activity. Traditionally, edible flowers were collected from wild plants. Nowadays, however, there is a growing tendency of growing plants on agricultural surfaces in order to collect their petals. This diploma work contains the results of research of plants with edible petals, organoleptic and nutritional values of edible flowers, the chemical composition of petals, the influence of substances from flower petals on human health, and the production of edible flowers.