I had seen a recipe that calls for fresh flower petals - a dark bread recipe with honey and bright flower petals through it, specifically. I know it wanted fresh petals for the color (dried so often dulls the colors), flexibility, and perhaps for the scent all of which drying often changes in herbs.
Would freezing work, do you think, for storing petals for this recipe without too much change? They are going to be baked into the bread, so the petals don't have to be garnish-perfect, so a little limp or slightly dull would be fine.
But if it will affect the color a lot, or change the texture in dramatic ways - more than drying and reconstituting them would - then it's not useful for this kind of recipe.
Does anyone have experience with flower petals, or even freezing fresh herbs for use in baking since the fragility would be similar?