Healing Herbal Broth Recipe
I help keep my family’s immune systems in tip-top shape by adding dried gotu kola to my herbal broths. This broth is high in minerals due to the seaweed and stinging nettles—fold it into chili and stews to add some of the nutritional benefits of leafy greens into the diets of picky eaters. The flavor of this broth is mild enough that you won’t notice the flavor of the herbs, especially if you add other classic stew ingredients, such as carrots, celery, or onion peels. The broth can also be used as a medicinal base for healing soups and stews when recuperating from injury, childbirth, or surgery. Since this broth is an all-day affair, start early in the morning on a day you’ll be at home, or use a slow cooker set to simmer.
Equipment
- Large stew pot with lid
- Fine-meshed colander
Ingredients
- 1½ gallons water
- ½ cup gotu kola (Centella asiatica)
- ½ cup calendula flowers (Calendula officinalis)
- ¼ cup astragalus root cut and sifted (Astragalus propinquus)
- 1 cup shiitake mushrooms whole dried (Lentinula edodes)
- 1 cup stinging nettles (Urtica dioica)
- 1 cup seaweed pieces - Such as kombu, wakame, kelp, or alaria.
Directions
- Add water to a large stew pot.
- Add the astragalus, seaweed, nettles, and shiitake.
- If you’d like, add your classic stock ingredients at this time. For those of you who prepare bone broth, go ahead and add the bones into the pot, alongside the herbs.
- Bring to a boil and simmer for four to six hours.
- Turn off the heat and add the calendula and gotu kola.
- Let steep for a half hour with the lid on.
- Strain, pressing out the plant material with a spoon and fine-meshed colander.
Notes
Use the stock as a base for soups, stews, chili, and marinades. Freeze any unused portions into large ice cubes, which are handy for adding a quick herbal boost to most any dish. The measurements in this blend are for dried, cut and sifted herbs (store-bought). If you’re using homegrown herbs, or fresh herbs, use larger quantities.