It’s important to keep your immune system strong because it keeps you healthy. It fights off foreign invaders that enter the body, so it makes sense to do what you can to help it out. Believe it or not, fresh ingredients have some pretty amazing healing powers.
You know why people always say to eat soup when you are sick? It’s because of the broth! We aren’t talking about canned soup, which is filled with processed ingredients, added chemicals, and trans fats. We are talking about homemade broth that is made with fresh ingredients.
Fresh ingredients have some pretty amazing health properties. When it comes to the herbs in this homemade remedy, there are many healing properties that help to boost your immune system. Between the oregano, rosemary, thyme, bay leaves, sage, onion, garlic, and black peppercorns, there are antiviral, anti-inflammatory, antimicrobial, prebiotic, and antibacterial properties that are excellent for optimal immune system function.
This stock is so good that you are going to want to make it in large batches so you can have it ready to sip any time you want it. It is fragrant, aromatic, and is best sipped from a mug while it is warm.
To make this stock, you will need the following:
- 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 leaves
Large handful of any, or all of the following:
- Fresh rosemary sprigs
- Fresh thyme sprigs
- Fresh sage leaves
- Fresh oregano leaves
After prepping all the ingredients and washing your herbs, place all the ingredients in a large stockpot. Add 1 gallon of water and bring to a boil. Once the stock is boiling, reduce to a low simmer and cook uncovered for about 30-45 minutes. This will reduce the stock and build up those beneficial properties.
Using a fine mesh strainer or cheesecloth, strain the broth into another large pot. Once the liquid is strained, store in 1-2 cup mason jars so you can sip on the stock when you need some herbal healing powers. Store in the fridge for 1 week or in the freezer for up to 3 months.