Immune and Mineral Rich Herb Broth

Shared by Andrew Appello, MSOM, L.Ac., RH(AHG), RN, Healthy Living Acupuncture


1 cup
mixed, dried, mineral-rich herbs (including nettle leaf, oat straw, horsetail, and red raspberry leaf)
cluster of fresh maitake mushrooms
fresh shiitake mushroom
astragalus root sticks
leek (washed well)
sheet of kelp
black peppercorns
several quarts of water (more as needed during cooking)
fresh burdock root (when available)
1⁄2 cup
organic raw, unfiltered apple cider vinegar
large chunk ginger root (quantity depends on how spicy you like the broth)
piece of fresh turmeric root (or 1 tsp dried powder)
any leftover organic-only vegetable peels, skins, egg shells, seeds that you'd normally throw out when cooking (this adds nutrient diversity and flavor; use your squash skins, seeds from peppers, onions and garlic skins, etc.)


Add everything EXCEPT the astragalus, water, vinegar, and kelp to a food processor and process as small as possible. Add this mixture and the remaining ingredients (EXCEPT the astragalus) to a large pot. 

Bring to a simmer, then lower until you simmer with only one bubble at a time rising to the surface. The ideal temp is 140°F. Stir periodically and add water as needed. Try to adjust and keep the temp constant. A crock pot is too hot even on the low setting.  

Cook for as long as possible. Six hours is the minimum, 12 is ideal. Add the astragalus in the last hour of cooking.

Cool, cover and refrigerate overnight. The next day strain through a metal strainer then squeeze the pulp through a cheesecloth to get out as much of the medicinal broth as possible.  

This may be frozen in 1 cup portions for later use. If you keep it in the refrigerator, it lasts 4 days. When using broth you may add it to any of your favorite soups or other recipes. It may also be heated and sipped like a tea.  

This is wonderful when you are sick! When reheating, be careful — try not to reheat up to a simmer. Reheating any hotter will not completely ruin it, but it does lower the potency of the immune-nourishing polysaccharides. Most minerals are not affected by the heating.  (Recipe♦494)