Edible flowers like marigold, chrysanthemum, yucca, gladiolus, and hibiscus are excellent sources of nutritional and phytochemical elements, beneficial for prevention of certain diseases. Commonly consume as infusion where water is used to provide a higher quality of extract, faster diffusion of phytochemical compounds, lower cost, safe and environmentally friendly process of extraction. Although there are several developed edible flower tisanes commercially, many other edible flowers with various health benefits remains unexplored. This work focused on identifying significant factors affecting edible flower infusion, nutritional content, and antioxidant method commonly used for edible flower infusion like 2,2- diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, Ferric Reducing Antioxidant Power (FRAP), Total Phenolic Content (TPC), Total Flavonoid Content (TFC) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS). This review could enhance understanding of edible flower infusions by pinpointing key preparation parameters, thereby promoting the development and consumption of nutritious and health-boosting herbal infusions.