STOCK POWDERS
So often, a jar of stock powder sits quietly on the kitchen shelf, promising depth of flavour with just a spoonful. But when you pause to read the label, the list can feel less like a garden harvest and more like a laboratory: preservatives, flavourings, and colours with names that don’t belong in a soup pot.
The good news? Nature provides everything we need. A homemade vegetable stock powder is not only simpler, but infinitely more nourishing. With a basket of dried vegetables and fragrant herbs, you can create a powder that is pure, wholesome, and entirely your own—no additives, no mysteries, just the flavour of the garden captured in a jar.
INGREDIENTS
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Dried carrots
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Dried celery stalks
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Dried leeks
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A handful of parsley with stalks
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2 twigs of thyme
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2 twigs of rosemary
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Sea salt 20% of the weight of your vegetables and herbs
You might also invite in other friends from the garden: garlic, tomato, basil, or sage. The recipe is forgiving—adapt it to what you grow, what you have, or even leave the salt behind if you prefer.
HOW TO
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There is a quiet joy in turning your own harvest into something that will carry you through the seasons. Once your vegetables are dried and waiting patiently in jars, the final step could not be simpler—just a gentle blitz, and you have the essence of your garden ready to stir into any dish.
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I like to use a small coffee grinder, working in little batches, until the mixture is finely powdered. You may prefer yours a touch more rustic, leaving it slightly coarse—it’s entirely up to your taste and how you like it to melt into your cooking.
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Stored in an airtight jar, this powder becomes a pantry treasure. Add a spoonful to boiling water or stir straight into soups, sauces, or even a splash of white wine for depth and fragrance. The flavours are wonderfully concentrated, so a little goes a long way: as a guide, I use 1 teaspoon of powder to 1 cup of boiling water. Properly kept, it will stay vibrant for 6–9 months, carrying the memory of summer well into winter.
HOW TO DRY VEGETABLES
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Slice your vegetables as evenly as possible—I like to use a mandolin for neat, slender ribbons.
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Arrange the slices on dehydrator trays or racks, leaving space between so the air can circulate.
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Dry at 52°C. Higher temperatures may cause the outsides to harden while the insides remain soft, risking spoilage.
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The drying time depends on your climate—humid days take longer, while crisp, dry weather speeds the process. A simple indoor humidity monitor (or even a glance at the weather forecast) can be a helpful guide.