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
Instructions
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.
Bring stock mixture to a boil, then reduce to a simmer. Cook, uncovered for 30-45 minutes until stock has reduced by a quarter.
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 https://omnomally.com/2015/10/04/immune-boosting-garden-herb-stock/