Episode 136:
Rose with Liz Knight

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Rose with Liz Knight

Episode Summary

What a treat you have in store with today’s episode about the lovely (and, as you’ll see, very yummy!) rose plant. The best teachers breathe love and life into what they’re teaching. And my guest today, Liz Knight, is no exception! She reminds me of a little fairy, with her sparkly smile and deep rooted love of the green world.

I know you’re going to love Liz, the bits of culinary and life wisdom she sprinkled like flower petals throughout our conversation, and last but not least, her wonderful recipe for Sweet Rose Dukkah. (By the way, don’t miss downloading your beautifully illustrated recipe card! You can find the link in the resources below.)

By the end of this episode, you’ll know:

► Twelve hints for working with roses in food and drink

► A surprising way to enhance the taste of olive oil

► A secret for preserving the flavor of dried rose petals

► A to-die-for floral threesome (whether you infuse them into food or just breathe in their scents on a warm morning)

► Three tips for working safely with flowers in food

► and so much more…

For those of you who don’t already know her, Liz Knight is a teacher and author from the borders of England and Wales. As a child, she loved gardening and cooking and when she bought a second-hand wildflower ID book, complete with handwritten notes courtesy of its previous owner about how to eat the plants, her life was sent on a different, more delicious path. In 2021, after 10 years of teaching foraging and running an acclaimed wild food business, her first book about edible wild plants, Forage, was published to global acclaim, selling out in weeks.

I’m thrilled to share our conversation with you today.

Would you prefer reading this episode? If so, click here to download a transcript.

Would you prefer watching this episode? If so, scroll down below.

Connect With Liz

What You'll Learn from This Episode

  • [01:10] Introduction to Liz Knight
  • [06:16] Simplicity in the kitchen
  • [09:26] Finding delight in the everyday
  • [15:16] The joy of sufficiency
  • [20:54] Why Liz loves roses
  • [25:46] Sweet Rose Dukkah recipe
  • [30:19] Hints for using rose petals in food
  • [42:45] The gifts of human ingenuity
  • [44:59] Buds and Blossoms
  • [1:00:35] Wild Drinks
  • [1:03:35] How herbs instill hope in Liz
  • [1:09:51] Herbal tidbit


Roses, saffron, vanilla, cardamon and nuts – all sweet and delicious by themselves – make a delectable blend to naturally sweeten food. Sprinkle the blend onto yogurt, oats, fruit and even in coffee.



  1. Toast the hazelnuts in a 150° F oven for 10 minutes. If your hazelnuts have shells, place them in a tea towel and rub them to remove the bitter skins.
  2. Place the nuts in a food processor and pulse until they are broken into small pieces.
  3. Add the rose petals, cardamon, and vanilla seeds, then pulse again. 
  4. Add the strands of saffron and give the whole mixture a final pulse. 
  5. Let the mixture cool before jarring in tight fitting jars. 

Sweet Rose Dukkah Recipe

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  • 01:08 - Introduction to Liz Knight
  • 06:17 - Simplicity in the kitchen
  • 09:31 - Finding delight in the everyday
  • 15:30 - The joy of sufficiency
  • 21:17 - Why Liz loves roses
  • 26:13 - Sweet Rose Dukkah recipe
  • 30:57 - Hints for using rose petals in food
  • 43:38 - The gifts of human ingenuity
  • 46:00 - Buds and Blossoms
  • 1:02:04 - Wild Drinks
  • 1:05:16 - How herbs instill hope in Liz
  • 1:11:27 - Herbal tidbit

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Rosalee is an herbalist and author of the bestselling book Alchemy of Herbs: Transform Everyday Ingredients Into Foods & Remedies That Healand co-author of the bestselling book Wild Remedies: How to Forage Healing Foods and Craft Your Own Herbal Medicine. She's a registered herbalist with the American Herbalist Guild and has taught thousands of students through her online courses. Read about how Rosalee went from having a terminal illness to being a bestselling author in her full story here.  


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