Homemade Vegetable Broth
Accumulate and reserve vegetable peels and healthy vegetable cuts and scraps in a container in your fridge. Make a broth every few days with the scraps and peels to have on hand for cooking. Include the roots and stems of herbs like parsley, cilantro, and dill.
Equipment
- Mason Jars or Recycled Glass Jars
Ingredients
- Accumulated and reserved vegetable scraps and peels.
- Filtered water, enough to cover the vegetables 2-3 times as much.
- Fresh Gerson allowed herbs like parsley, parsley root, dill and cilantro.
- 1 clove Garlic
Instructions
- Save and accumulate all vegetable peels, scraps and cuts as you go along. Be sure to also save the stems and roots of herbs like parsley, dill and cilantro.
- Once you have enough place the vegetable peels and scraps in a pot and cover with 2-3 times the amount of filtered water.
- Make sure to add parley root and fresh parsley, cilantro and dill stems and a clove of garlic. Or, any Gerson approved herbs you like.
- Bring to a boil then turn the heat down and place the lid on. Simmer gently for 2 hours.
- Let the broth stand to cool down.
- When cool, strain the broth into mason or recycled glass jars. Store in you fridge to use for cooking or drinking.
