Vegetable Scraps: These might include stalks, stems, leaves, parings, skins, chunks or leftover vegetables that are past their prime but not rotten, mushy or moldy. I also add the last bits of frozen vegetable packages.
Base Veggies: These are the “meat and bones” of vegetable stock. A combination of the following vegetables should form the bulk of the vegetables in your stock pot. Wash away dirt or grime and remove any pesticide residue, by soaking in vinegar water, before freezing.
Unsuitable Vegetables: Some vegetables will cloud your broth, while others add too much bitterness or earthiness. Leave the following vegetables out of your stock pot:
Seasonings: I include parsley in my broth, no matter what, preferably fresh and finely chopped, but sometimes dried if that’s all I have available. Other delectable additions include basil, garlic, marjoram, oregano, rosemary and thyme.
Each imparts a distinct flavor to your vegetable broth, so do a sample test test: remove a ladle bowl of the cooking broth and add a smidgen of the herb under consideration. Taste. If it works for you (and your ultimate plans for the broth) add a conservative portion to the stock pot. That might be a few tablespoons for fresh parsley, or just a teaspoon of oregano or thyme. Taste again, add more if needed, and stop when you reach…delicious!