Homemade bouillon powders are definitely a useful addition to your kitchen larder and ensures less waste.
Ideal to quickly add depth, nutrients and flavour to soups, curries, gravies, stews and other dishes. Perfect if you are busy.
Or even dissolve a 1 1/2 tsp of powder into a cup of hot water for a delicious drink.
Another plus is that homemade stock powders are free from additives and you can adjust according to your requirements.
Here’s a bouillon recipe where I have combined Pea Shoots, Pink Radish, Kohlrabi, Mizuna, Sunflower and Rocket Aragula. I’m experimenting with different microgreens at the moment but lovely the aroma of this mix.
6 hours in the dehydrator over night
Crushed using a pestle and mortar and Viola!
So simple and keeps in a glass air tight jar (in a cool dry place) for months
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