There is nothing more of a sialagogue than a pot of stock simmering away on the stovetop and this vegan garden herb stock is a recipe you will definitely want to make again and again.
You could actually also call this recipe ‘herb leftovers’ stock, or ‘herb garden clippings’ stock if you wanted, as it’s a perfect way to utilise the remaining part of store-bought herb bunches or to use bits and pieces of plants you’re already growing in your kitchen garden. However, while each of the herbs in this recipes does help create a flavourful stock for meal bases, they also possess powerful antimicrobial, diaphoretic or antiinflammatory actions, making this an effective immune system tonic. Hence, this isn’t any old stock recipe, it’s actually my ‘immune boosting’ herbal decoction – consider it a little bit of herbal medicine you can whip up in your kitchen pharmacy.
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
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.