With people transitioning to healthier lifestyles and modifying their eating habits, edible flowers have become pioneers in the food industry. Due to their flavourful and colourful nature, edible flowers are believed to contain a variety of nutritional and bioactive compounds. Despite the great sensory appeal, high nutritional value, and rich bioactive compounds of edible flowers, they have not been utilized in the food industry as widely as fresh fruits and vegetables. Due to their high moisture content and soft texture, edible flowers have an extremely short shelf life, limiting their commercial application. Appropriate processing methods should be implemented to extend their shelf life and extend their commercial usage. Moreover, the superfine grinding technique can reduce the size of whole flowers and facilitate the release of bioactive substances, playing a vital role in their food applications. Furthermore, flower extracts account for a significant proportion of food additives, enriching the nutritional content of prepared food products. To enhance the quality attributes and expand the commercial usage of edible flowers in pastry and candy preparations, studies on edible flowers have been summarized. This review highlights emerging technologies such as drying, superfine grinding, extraction techniques, and microencapsulation, particularly for edible flowers and flower extracts.