Deep Immune Broth Dried Herb Blend

​RECIPE: Deep Immune Broth Dried Herb Blend

For every pot of bone, vegetable, or mushroom broth, I often add 2-3 tablespoons of this blend to enhance the immune support. This was inspired by being a mom of three sons and making so much broth to keep five of us well fed immunity-wise. I've made this for years and sold many, many bags to customers and clients in deep need of simple, bone-deep healing medicine.

Now I share the recipe and have returned to just making my own for family and friends.
A jar of this makes the very best gift for the holidays as we need extra support to finish out each winter season strong. 

This is one to know and have in your home apothecary. Adjust ingredients as you are called to. Make it your recipe, and by all means, share it with your people! I find I usually only have to make one batch a year. Store in a glass jar ready for use.

Jen's Deep Immune Broth Dried Herb Blend

INGREDIENTS:

• 4 parts Astragalus root, dried
• 3 parts Burdock root, dried
• 3 parts Ginger root, dried
• 2 parts Siberian ginseng root, dried
• 1 part Angelica root, dried - Dong Quai works well too.
• 2 parts Shiitake mushroom, dried (you can slice and dry fresh ones or purchase dried.)
• 2 parts Turkey Tails mushroom, dried (cut to slices with scissors if dried whole.)
• 2 parts Reishi mushroom, dried (shave dried whole reishi with a wood rasp.)
• 1/2 part Garlic, granulated dried
• 1/2 part Thyme, dried
• 1/2 part Rosemary, dried
• 3 Star Anise
• 1 teaspoon whole Cloves
• 1 teaspoon fennel seeds

INSTRUCTIONS:
- Grind (in a dedicated coffee grinder or mortar and pestle) the hard aromatics of star anise, clove, and fennel seeds to small pieces like coffee grinds. These aromatics are optional but add immune and gut support, and great flavor. 
- Add to bowl with all other ingredients and mix gently to keep the dust down. Fill jars with tight fitting lids. Label with ingredients and instructions, and the date. Store in a cabinet or dark pantry.


TO BREW:
Add 2 tablespoons to a pot of stock you're making and simmer as usual.

Simply simmer 2-3 TB plus some salt and pepper and tablespoon of ghee, coconut oil or butter (we need the fat and it tastes good too!) - add all of this to 8 cups of water for a slow covered simmer of 30m. Let sit another 30-60m to infuse and cool a bit. Strain, adjust the seasoning of salt/pepper, or more water if too strong tasting. Sip and enjoy! 

TO DOSE AS MEDICINE:
Drink 3-4 mugs. 1 every few hours while awake. Or have 2 bowls of soup using this as your base for when you feel sickness coming on, lingering or resisting leaving your body. 
​
Here's my original article with my recipe for Deep Immune Broth that inspired the making of this dried herb one. We all need a few tricks in the kitchen. One is having many ways to get to a big pot of healing broth to sip.

​Enjoy my friend. Much Love, Jen