Herbal Soup Blend

Lemongrass, red mangrove, oatstraw, elderberries, thyme, burdock root, ashwagandha, yellow dock root, Irish moss, red root leaf & stem, galangal, alfalfa, rose hips, astragalus, dandelion leaf, hawthorn berry, cinnamon, orange peel, hojasen, shatavari, sow thistle, globemallow, red clover, Mexican oregano, bay leaf, walnut leaf

Use 1 cup for 1-2 gallons of water when making soup or bone broth. Place herbs in the enclosed muslin bag and simmer for at least 2 hours. Remove herb bag and compost. If desired, add veggies, beans, grains, or the protein of your choice to enhance this nourishing soup. Enjoy!

Vegetarian, Gluten-Free, locally made product.