Yes, I’ve tried that—tiny petals can totally lift a puree. I usually go for marigold or nasturtium because they’re bright, fragrant, and usually safe if you’re sure they’re organic and pesticide‑free. Just a pinch does the trick, no more than a teaspoon per batch, and I always blend it so the texture stays smooth. It turns a plain mash into a splash of color and a subtle statement about eating consciously. If you want a quick recipe, let me know and I’ll send you the exact measurements!