Vegetable stock prepared the traditional way: fresh vegetables, herbs from the garden and long hours of cooking time. This slow cooking enables maximal nutrient extraction. Gluten-free, with no preservatives or additives other than pure desert salt, black pepper and a dash of apple cider vinegar. It is frozen to increase shelf-life.

Ingredients: Any, all or a number of the following vegetables and herbs: baby marrow, bay leaf, broccoli, brown onion, butternut, carrot, cauliflower, celery, coriander, fennel, flat leaf parsley, garlic, gem squash, leek, parsley, pumpkin, red onion, thyme, tomato. Apple cider vinegar, black pepper, distilled water, Oryx desert salt.

Directions: Store in freezer at -20°C upon arrival. When needed, place in fridge overnight or on the kitchen counter for a few hours to thaw. Store opened jar in the fridge (preferably not the door) and use within a week. 

Note: Sedimentation at the bottom of the jar is normal. Just stir the contents, use and enjoy!