Forager’s Broth Mix

$30.00

A herbal & mushroom blend for deep, mineral-rich broth

Crafted in small batches, this blend brings together botanicals traditionally kept close during times of seasonal change — roots, leaves, and mushrooms chosen to support long-simmered nourishment.

This blend came about as a way to imbue the broth we already make with even greater oomph!

Each botanical has a history of being added to soups, broths and tonics to support the body through seasonal change, convalescence and everyday living.

This blend contains:

Nettles, oat straw and seaweed flakes which add mineral richness for fortifying the body.
Calendula and turmeric which create warmth and are both energetically bright, clearing and gentle, as well as traditionally herbs for gentle digestive and lymphatic support.
Astragalus and ashwagandha are adaptogenic roots historically included in broths and decoctions during cooler seasons and times of restoration.
Reishi mushroom, which has long been valued in East Asian traditions for its depth, resilience and grounding presence. I find reishi has a kind of quiet gravitas you can feel when you take it consistently over time.

One 100g packet makes approximately 12 litres of broth.

A herbal & mushroom blend for deep, mineral-rich broth

Crafted in small batches, this blend brings together botanicals traditionally kept close during times of seasonal change — roots, leaves, and mushrooms chosen to support long-simmered nourishment.

This blend came about as a way to imbue the broth we already make with even greater oomph!

Each botanical has a history of being added to soups, broths and tonics to support the body through seasonal change, convalescence and everyday living.

This blend contains:

Nettles, oat straw and seaweed flakes which add mineral richness for fortifying the body.
Calendula and turmeric which create warmth and are both energetically bright, clearing and gentle, as well as traditionally herbs for gentle digestive and lymphatic support.
Astragalus and ashwagandha are adaptogenic roots historically included in broths and decoctions during cooler seasons and times of restoration.
Reishi mushroom, which has long been valued in East Asian traditions for its depth, resilience and grounding presence. I find reishi has a kind of quiet gravitas you can feel when you take it consistently over time.

One 100g packet makes approximately 12 litres of broth.

Nettle, oat straw, seaweed flakes, calendula flowers, astragalus root, ashwaghanda root, reishi mushroom, turmeric root.
One packet makes approximately 12 litres of broth.
Add 35 g or roughly ¾ of a cup to your broth pot with bones and 1–2 tablespoons apple cider vinegar. Prepare your broth as usual. Strain the herbs before using or freezing.
Not suitable during pregnancy.