Kitchen Medicine: Decocting Burdock Root Broth

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Savory herbal decoctions second as broth, a vegetarian counterpart to bone broth. In contrast this herbal broth makes a lighter spring summer version. This is my spring cleanse, metabolic tonic with added immune strengthening capability. And so simple to make. 🍵 💚

Burdock Root Photos

Springtime Tonic Burdock Root Broth

Herbs: 1 part = 1/2 cup

3/4 cup dried burdock root, Arctium lappa (1 1/2 parts)

1/2 cup dried dandelion leaf, Taraxacum officinale (1 part)

1/2 cup dried red clover, Trifolium pratense (1 part)

3 jujube dates, Zizyphus jujuba, chopped

Sea Vegetable:

2 tablespoon dried kombu flakes, Saccharina latissma

Fungi:

1/2 cup dried shiitake mushrooms, Lentinula edodes (1 part)

1/2 cup dried maitake mushrooms, Grifola frondosa (1part)

2 quarts (8 cups) water

Combine all ingredients in a large stock pot. Pour in water. Bring to gentle simmer over medium high heat. Cover with lid and turn to lowest heat setting. Simmer for 45 minutes to one hour. Turn off heat and let stand covered for 45 minutes. Strain. then store either in a glass jar or freeze for later use.

Ingredient Sources:

Herbs

Sea Vegetables

Mushrooms

Jujube Dates

Deepest gratitude to Andrea Klunder, my podcast boss. Find her at thecreativeimposter.com.

Original music by Dylan Rice

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ABOUT DINA

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Dina Ranade is a Registered Herbalist with the American Herbalist Guild and a Registered Dietitian/Nutritionist. She is also a mom of three - two daughters in college and a 17 year old son finishing up high school. Dina loves cooking for her family despite the challenges that this creates. She passionately loves exploring culinary herbalism and has been working on stocking her home kitchen apothecary or medicine cabinet.

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