In recent years, edible flowers (EFs) have received special attention as part of the search for novel sources of bioactive compounds and minerals that might support human health and well-being. Despite their potential as sources of minerals to supplement our dietary requirements for P, K, Ca, Mg, Mn, Fe, Cu, Zn, B, and Na, the mineral compositions of flowers have been reported for only a limited number of species. Moreover, such information is highly variable, probably because it is strongly influenced by factors such as agronomic management, soil, and climate. The methods of sample collection, sample processing, and analysis also influence results. Lastly, results are not always easy to compare because some are expressed relative to sample fresh weight but others to sample dry weight. All these factors greatly complicate matters. Notwithstanding the above, the highest mineral contents have been reported for the EFs of tea, apple, peach, pot marigold, coriander, dahlia, and peony, among others. This chapter reviews published results for quantitative mineral analyses of a wide range of flowers and draws attention to their potential as natural sources of these minerals, that have the potential to serve as natural dietary supplements.