An Herbal Diary: Culinary Herbalism | Medicine Recipes

Join me in my kitchen apothecary as I make the easiest stock ever. Just garlic and water simmered together results in a versatile, flavorful and densely nourishing stock. It’s perfect for making vegetable soup, rice, marinara sauce or beans.  Garlic Stock makes 2 quarts 2 whole heads garlic 1 Tablespoon olive oil 2 quarts water Gently wash garlic head under running water, pat dry with a paper towel. Slice garlic head in half horizontally. In a large stockpot, heat olive oil over medium heat. Add halved garlic cut side down, cooked stirring occasionally about 3 minutes until garlic begins to smell aromatic. Take care not to burn garlic. Add water, bring to boil, then lower heat to just maintain a simmer. Continue to simmer for 1 hour. Strain, discard garlic and peels. May season to taste.  Original music by Dylan Rice ---Please send me your comments, requests, or feedback.  Send me a message, voice or write an email, my email is dina@theherbalbakeshoppe.com. I look forward to hearing from you! To get herb insp