There is nothing more satisfying than the smell of a stock cooking on the stove. There are many delicious dishes you can make from this herb stock. The best benefit is knowing that by canning it you have stock for months to come. This is an awesome vegan, vegetarian broth that can be added to any recipe requiring broth.
This is tasty herbal medicine you can use as a base for delicious soups and stews. Or sipped warm from a mug when you’re sick. It is a simple way to help build your immune system strength.
The following herbs possess powerful antimicrobial, fever-reducing or anti-inflammatory actions, making this an effective immune system tonic.
This garden herb stock recipe contains seven herbs and one spice. Oregano, rosemary, sage, thyme, bay, onion, garlic and black pepper. Every single plant in this recipe is used as herbal medicine and they possess the following beneficial actions for immunity:
Oregano (Origanum vulgare) is highly antibacterial against the bacteria Staphylococcus as well as Salmonella and E. coli. With its immune-stimulating properties, oregano is also a potent diaphoretic, gently supporting a fever during our immune response to infection. Oregano assists in treating respiratory tract disorders, gastrointestinal (GI) disorders, menstrual cramps, and urinary tract disorders.
Rosemary (Rosmarinus officinalis) is most commonly associated with strengthening memory, but it is also strongly antiviral, antibacterial, antispasmodic and inducing perspiration. This herb is beneficial during colds and flu as rosemary helps to relieve fevers and increase immunity against respiratory infections.
Sage (Salvia officinalis) is an expectorant as well as being antimicrobial, antibacterial, astringent and antiseptic. It is a useful remedy as a tea or gargle and beneficial in cases of tonsilitis, bacterial pneumonia or laryngitis. Sage helps protect the body’s cells from damage caused by free radicals due to its high antioxidant capacity. The tea is sipped as a lung tonic for children with respiratory infections, particularly whooping cough. This herb is useful in bacterial chest infections and for soothing chesty coughs.
Bay (Laurus nobilis) is another perspiration inducer and is useful as an analgesic and a herb specific for bronchitis, colds, and flu. Bay leaves have a very strong effect on the gastrointestinal system. It stimulates urination as a diuretic decreasing the toxicity of the body and stimulates vomiting when something toxic has been consumed.
Onion (Allium cepa) are excellent sources of vitamin C, sulphuric compounds, flavonoids, phytochemicals, and quercetin. Onions are highly antimicrobial, antispasmodic and powerful expectorants. They are very useful in respiratory infections. Onions also contain high amounts of prebiotics that feed your good gut bacteria to promote a healthy immune system. Onions are among the most significant sources of antioxidants in the human diet.
Garlic (Allium sativum) contains high amounts of allicin and like onions is strongly antimicrobial. It is particularly useful in viral infections. Garlic directly stimulates immune system cells to fight against viruses such as colds and flu. Garlic is widely used for conditions concerning the blood system and heart. This includes atherosclerosis (hardening of the arteries), high cholesterol, heart attack, coronary heart disease, and hypertension.
Black Pepper (Piper nigrum) is immunomodulatory, anti-inflammatory and antimicrobial. Black pepper is inhibitory against various bacterial strains including E. coli and Staphylococcus spp. Pepper aids in weight loss, and treats sinus, asthma and nasal congestion. It also reduces the risk of cancer, heart and liver ailments.
Immune Boosting Garden Herb Stock
This recipe makes about 3L of stock and will keep for a week in the fridge. You can freeze your stock for up to three months or water bath can in quart jars to last for a year or longer.
- 2 medium onions, finely sliced
- 1 head of garlic, minced
- 2 tsp apple cider vinegar
- 1 tsp whole black peppercorns
- 3 fresh or dried bay leaves
- Large handful of any, or all of the following fresh herbs:
- When I don’t have fresh herbs, I use 3 tablespoons or more of dried herbs
- Rosemary sprigs
- Thyme sprigs
- Sage leaves
- 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 stockpot and add 4L of water.
- Bring stock mixture to a boil, then reduce to a simmer. Cook, uncovered for 30-45 minutes until the stock has reduced by a quarter.
- Using a slotted spoon, remove any large solids and discard them in the compost. Allow the stock to cool to room temperature.
- Strain the remaining liquid through a cheesecloth-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. You can also water bath can your herb stock, it will last indefinitely.
This delicious herb stock keeps you and your family healthy all year long. I love the flavor the stock imparts to soups and other recipes. It is a simple way to help build your immune system strength.
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