Wild edible flowers (WEFs) have long been an integral part of the diets and cultures of various communities worldwide. WEFs have untapped potential for use in human diets as food, supplements, or additives. These flowers contain compounds like flavonoids, carotenoids, nutrients, and minerals that contribute to their health-promoting properties. The Indian Himalayan Region (IHR), known for its biodiversity, hosts a wide array of underutilized WEFs with significant potential as food sources. Indigenous communities have long recognized the nutritional and medicinal benefits of these flowers, incorporating them into traditional medicine and culinary practices. However, systematic research on the nutritional and phytochemical properties of WEFs in this region remains limited. Therefore, gaining novel insights into the nutraceutical compounds of these flowers is crucial, highlighting their significance in promoting consumption. This review article focuses on the nutritional and phytochemical profiles of WEFs and their associated health benefits.The review also addresses the issue of toxicity in wildflowers, as well as various limitations on their consumption. Additionally, it explores the traditional and contemporary uses of these flowers in the IHR, highlighting the importance of preserving traditional knowledge and biodiversity.