Gerbera (Gerbera jamesonii L.) is a decorative plant species of the Asteraceae family. It occupies a leading position in the global horticultural production. It is used as a cut flowers because of their large and rich blooms that appear in a different color spectrum. For this reason and because of its long durability in water is used as a main crop in designing flower arrangements. Most often used for burial arrangements, arrangements for interior decorating, but increasingly also for other occasions, such as weddings. Due to the increasing use and demand, Gerbera fall into a high profitable culture in floriculture. Gerbera is all throughout the year on the market. Although the offer in the winter is less, they conducted breeding procedures in order to produce varieties that would provide a better yield in the winter (Maračić, 2014). Abroad, particularly in the Netherlands, Belgium and Italy are doing a lot of breeding and development of new varieties, while in our growing Gerbera is limited mainly to the production of pre-existing varieties. Domestic production does not meet demand, nor the quality nor the quantity, and the reason for our poor competitiveness is insufficient knowledge of manufacturing technology. If it is very attractive, fresh cut flowers are quite expensive and short life expectancy. Dried flowers wins over cut flowers because of its ability to retain its long aesthetic value with less care, and lower its price in relation to the fresh flowers. For the purposes of this study were used Gerbera flowers of red, yellow, white and pink color. The flowers are dried naturally and dehydrating at temperatures: whole blossoms at 41 °C, the flowers which are removed hairy feather bristles at 41 °C and whole blossoms at 52 °C, and their physical characteristics were determined before and after the natural and dehydrating process. Based on our own research, top-quality technology of drying Gerbera flowers proved natural drying flowers which are removed feathery bristles. By increasing the temperature of the ash content is not reduced in white and pink cultivars. The temperature increase is a visible reduction of fat content. As for the color intensity, the results showed that an increase in temperature did not affect the significant change in color intensity.