Herbal Recipes

Springtime Herbal Broth

Spring Herbals

This seasonal herbal broth features liver-supportive roots such as burdock and reishi as well as springtime tonic herbals like nettle to help the body transition from winter into spring. After a winter season full of heavy, rich foods it is traditional to eat cleansing herbs (such as burdock and nettle) to help flush the body from the stagnancy of winter and awaken it to the freshness of spring.


Nettles have long been consumed during the spring months to help prepare the body for the season ahead, while also adding a hearty dose of nutrients to the diet. A traditional remedy for allergies, fresh nettles are made into a tea and consumed before and during allergy season to help support the body and reduce inflammation in the system. Burdock root's cleansing, alterative properties make it a wonderful support to the liver, an organ which is traditionally nourished and cared for during the spring months.


This broth also features immune-supportive botanicals such as reishi and astragalus, as well as the seasonal energy of mushrooms (like shitake) to help support the immune system during the transitional time between winter and spring. All this paired with fresh and warming flavors such as lemongrass and ginger, results in a tasty broth that can be used for scintillating and nourishing the system all at once.

You can make this broth in big batches and freeze it for later use, infusing it into the base of a variety of soups featuring springtime greens and foods.


1-2 onions, chopped

1-2 carrots, sliced

3-4 stalks celery, sliced

3-4 cloves smashed garlic

1 shallot, sliced

1 cup fresh nettle leaves

3-5 slices of fresh ginger

1 2-3 inch piece fresh burdock root, sliced

1 bunch green onions, roughly chopped

1 2-3-inch-piece kombucha seaweed

3-5 slices dried reishi mushroom

1-2 bay leaves

1 stalk fresh lemongrass

1/2 tsp sea salt/himalayan salt

1 tsp black peppercorns

More Immune-Boosting Add-Ins: shiitake/maitake mushrooms, astragalus root



Add ingredients to a large stockpot (one that holds at least 3 quarts of water) and cover with water. Slowly bring to a boil and reduce heat so that the broth is at a gentle simmer (very small bubbles rising to the surface) and cook for 1-2 hours. Once your broth is done remove it from the heat, let it cool slightly, and then strain the veggies/herbs away from both. Let the broth cool on the counter until it reaches room temperature. You can use the broth immediately or portion it into smaller containers and freezer for later use. Make sure to label each container with the date, what it is, and whichever herbs you added to the brew.


Note: The information is for educational, historical, and research purposes, and is not intended to diagnose, treat, cure, or prevent any disease. The information on this site should not be used as medical advice. If you have a medical concern please seek out a qualified health care professional, and always consult your physician before adding herbal supplements into your diet, especially if you are pregnant, nursing, or on medication. Do not consume alcohol if you are under the age of 21 years old.

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