Immune Boosting Garden Herb Stock
Prep time
Cook time
Total time
Recipe type: Stock, Condiment
Cuisine: Dairy-free, Gluten-free, Nut-free, Vegan, Vegetarian, Paleo.
Serves: 12 cups
  • 2 medium brown onions, finely sliced
  • Cloves of 1 head of garlic, minced
  • 2 tsp apple cider vinegar
  • 1 tsp whole black peppercorns
  • 3 fresh or dried bay leavesLarge handful of any, or all of the following:
  • Fresh rosemary sprigs
  • Fresh thyme sprigs
  • Fresh sage leaves
  • Fresh oregano leaves
  1. Wash all herbs gently under running water to remove debris and discard any blemished or blackened leaves. Add all ingredients to a large stock pot or saucepan and add 4L of water.
  2. Bring stock mixture to a boil, then reduce to a simmer. Cook, uncovered for 30-45 minutes until stock has reduced by a quarter.
  3. Using a slotted spoon, remove large solids. Discard. Allow to cool to room temperature and then strain remaining stock liquid through a cheesecloth or muslin lined strainer to remove all solids and debris. Store in 1-2 cup capacity containers and refrigerate for up to a week, or freeze for up to 3 months.
Recipe by @OmNomAlly at