Herbal and Nourishing Broths

Mineral deficiency is rampant in our society – contributing to a whole host of chronic and acute illnesses. Depleted soils mean that our fruits and vegetables don’t have the same mineral content that they once had. To make things worse, we no longer favor mineral-rich foods in our diets: organ meats, seaweed, and bone broths are not exactly staples in most families’ menus. They should be, because mineral rich broths and soups are important nutritive remedies in every traditional healing system!

Artsy Garlic Braids by David Goehring, on flickr

The humble garlic is one of our most important herbs, and features prominently in most broth recipes.

Grandma knows this, which is why she would always make her special, from scratch, chicken soup when we got sick. Full of onions, garlic, thyme, sage, oregano and chicken, cooked in a base of mineral rich chicken broth. Her soup is packed with nutrition, immune support, and antimicrobial plants; just the thing we need when feeling under the weather.

In this class, come join us as we learn how to make a basic bone broth, and turn that broth into all kinds of soups, stews, and other recipes. Find out where to get good quality bones, how to cook them up, and why bone broths are one of the most important-yet-forgotten foods that we should be eating daily.

Wednesday, November 4th, 2015
7:00 – 9:00pm
25 St. Mary’s Court, Brookline

The fee for this class is $20.

RSVP by filling out our contact form, emailing us at info@commonwealthherbs.com, or calling 617-750-5274.

This class took place in the past. Interested in a re-run? Let us know!

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