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Herbal Soup Blend

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Chaga, Nettle, Oatstraw, Wild Oregano, Malva Root, Ginger Root, Red Date, Fennel Seed, Reishi, Dandelion leaf, Horsetail, Astragalus, Elm bark, Burdock root, Fenugreek, Cinnamon, Orange peel, Ashwagandha, Sow Thistle, Red root, Dandelion root, Goldenrod, Galangal, Anise, He Shou Wu, Thyme, Rosemary, Artichoke leaf, Licorice root, Bay Leaf, Schisandra.

Use 1 cup for 1-2 gallons of water when making soup or bone broth. Place herbs in the given muslin bag and simmer for at least 2 hours. Remove herb bag and compost. Enjoy!

 

 

 

$10.00