Want to make your house smell amazing and support your immune system?
It's easy to make, incredibly delicious and only requires a few simple ingredients. Garlic is well known for some of its many health benefits - such as improving heart health - but it is also an antiviral and antibacterial allium. It can help control viruses, bacteria, as well as fungus and yeast. Additionally, it can help lower oxidative stress and provides anti-inflammatory support.
Drink it straight, use it in soups and stew or a base for barley risotto, add it sauces, or add it anywhere that requires a liquid - this broth is great way to get a large dose of this potent aromatic.
2 Heads of Garlic
2 Tablespoons of Olive Oil*
1 Bunch of Herbs (cilantro, thyme, parsley)
2 Quarts of Filtered Water
Quality Salt and Pepper to Taste
Start by cutting one garlic clove in half crosswise and set aside. Separate the cloves from the remaining head. Peel the cloves and crush them lightly.
In an enamel coated or heavy stainless steal pot, warm the olive oil over medium-low heat. Add in the crushed garlic cloves and gently cook until golden and soft (about 10-12 minutes).
Next, add 2 quarts of filtered water, halved garlic head and herbs. Bring the liquid to a boil and then reduce to a medium simmer. Simmer the broth for 30-40 minutes, or until the garlic is soft and the liquid is reduced by half. Season the broth to taste with salt and pepper.
Strain the broth through a mesh sieve and either serve immediately or transfer to a glass jar. Let the broth cool completely before storing it in the fridge. The broth will keep 3-5 days.
*We typically don’t recommended cooking with olive oil due to its low smoke point, but this recipe requires low enough heat to not denature the oil.