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!

Here’s the quick cheat sheet: start with 1 cup of your favorite pureed fruit or vegetable—say a mash of sweet potato or banana—blend it until silky. Then add 1 teaspoon of fresh, organic edible flower petals (marigold, nasturtium, or a single rose petal if you’re feeling fancy). Give it another good whirl so the color spreads evenly, then taste. If you want a slightly sweeter note, add a pinch of honey or a dash of vanilla, but keep it under 1/4 teaspoon for babies under six months. Pour into a small spoon or tiny dish, and you’ve got a colorful, nutrient‑boosted mash that looks as good as it tastes. Happy flag‑bearing, kitchen rebel!

Sounds like a delicious uprising—cinnamon will give it that warm, spicy kick without overpowering the baby’s palate. Just a 1/8 teaspoon is enough, so you keep the flavors balanced. Have fun experimenting, and let me know how it turns out!