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The growing interest in functional foods is driven by the exploration of new foods with positive health effects. Pleasant sensory features are essential for consumer acceptance. In this work, we investigated the composition of the bioactive compounds, antioxidant activity, and aroma profiles of four edible flowers: <i>Cucurbita moschata</i> Duchesne, <i>Dianthus chinensis</i> L., <i>Fuchsia regia</i> (Vand. ex Vell.) Munz., and <i>Viola cornuta</i> L. For the first time, we quantified the water-soluble group of B vitamins. Significant variations in the content of soluble sugars, vitamins, and secondary metabolites were observed. <i>V. cornuta</i> showed the highest concentration of vitamin C and carotenoids, while <i>C. moschata</i> had the highest content of vitamin B and flavonoids. <i>F. regia</i> stood out for its exceptionally high content of total phenolics, while <i>D. chinensis</i> surpassed the other flowers in soluble sugar content. The aroma profile analysis revealed a diverse array of volatile organic compounds, with each species having its own unique composition. <i>C. moschata</i> was characterized by <i>p</i>-dimethoxybenzene and <i>D. chinensis</i> by non-terpene compounds; <i>F. regia</i> displayed high amounts of decanal and nonanal, while <i>V. cornuta</i> was rich in myrcene and α-farnesene. These findings provide valuable insights into the secondary metabolites and aroma profiles of these flowers, enhancing our understanding of their bioactive compounds and potential health benefits.