Although we witness the seasons changing all around us, it’s like our bodies need a little more time to catch up to the slower, inward nature of this season, and we can sometimes find ourselves a bit out of balance. We let go of summers energy and we start spending more time indoors, resting and cooking. It’s the time of year, as herbalists we naturally lean towards earthy roots and mushrooms to ground us and provide sustenance to our immune system for the coming winter months.
Both personally and in my clinical experience as an herbalist, I have seen immune tonics make a huge difference in how our bodies systems function. In traditional folk medicines, immune supporting herbs were part of an everyday wellness routine. Broths and soups are the perfect vehicle for adding medicinal roots, herbs, and mushrooms and making them is an easy habit to adapt in our modern lives.
Medicinal mushrooms like reishi, maitake, shitake, and adaptogenic herbs like astragalus play an important role in strengthening and modulating immune function and are key ingredients for seasonal wellness.
This immune tonic broth is soothing to the immune, digestive and nervous system and most of the ingredients can be found at co-ops, natural foods stores or any local apothecaries. I like to try to make a broth on Sundays to sip on throughout the week or add into soups–I like the ritual of making a large batch and sipping it as a warm tonic in the mornings or mid-day. But on the days when I can’t squeeze this is, I rely on our Immune Tonic formula, which features a blend of medicinal mushrooms like reishi, maitake, and adaptogens like astragalus, and eleuthero along with a few other amazing ingredients. It’s just as effective and the perfect thing to have on hand this fall and winter season.
Ingredients:
A selection of medicinal mushrooms: 5-6 slices of reishi, 7-10 shitake, 1 large maitake (could also add in turkey tail).
10 slices of astragalus root
½ bunch of celery, chopped
1 carrot, chopped
1 red or yellow onion, chopped
5-6 garlic cloves
3 quarts of water- adding a little more as needed while it simmers.
7-10 springs Parsley
3-5 springs of sage
Salt and black pepper to taste
Optional add-ins could be: nettles, burdock, turmeric, ginger.
Directions:
Combine everything in a large pot and bring to a boil. Cover, and let simmer on low heat for 2-3 hours. Keep an eye on the water levels; you may want to add a bit more. Once the time is up, remove from heat and strain through a strainer or cheesecloth.
Use as is, or in soup, or freeze for later use.
A few of our favorite ways to use:
Immune Healing Miso Soup
Ingredients:
1 cup of Medicinal Immune Broth
1 tbsp of miso paste
Fresh herbs and sesame seeds for a sprinkle
Directions:
Warm a cup of immune broth, but do not boil.
Add in the miso paste and stir well. Sprinkle with toppings and enjoy warm.
Herbal Buttered Broth
Ingredients:
1 cup of Medicinal Immune Broth
1 tbs ghee or raw cultured butter
Fresh herbs for a sprinkle
Directions:
Warm a cup of immune broth, but do not boil.
Add in the butter or ghee and stir well. Sprinkle with toppings and enjoy warm.
