Immune Herb Broth

Ingredients

2 wild onions thinly sliced
1 stalk of wild garlic, chopped
1 tsp apple cider vinegar
1/2 tsp whole black peppercorns
1 fresh or dried bay leaves

Handfuls of:
Fresh rosemary sprigs
Fresh thyme sprigs
Fresh sage leaves
Fresh oregano leaves

Instructions

Wash fresh herbs and discard any dead leaves. Add all ingredients to a large pot and add 2L of water. Bring to a boil, then reduce to a simmer. Cook, uncovered for 45 minutes until stock has reduced by about a quarter. Remove the large pieces and compost. Allow broth to cool to room temperature and strain using cheesecloth or fine mesh strainer. Freeze liquid up to 2 months, refrigerate for up to 2 weeks. Enjoy warm or cold.