I’m a HUGE fan of homemade broths. It saves money, there’s less waste and it is far healthier for you. I freeze my broth in one or two cup portions to use as a base or for making rice.

Are you wondering what vegetables make good stock or broth and what ones should be left out? Check out this guide. I’ve even made it alphabetical to make it easy to find what you’re looking for.

Acorn Squash The peels are great for stock, but the flesh is too starchy and should be left out. Asparagus Good in small quantities (no more than 1/6 of the stock ingredients) Basil Good in very small quantities (no more than 1/10 of the stock ingredients) Bay leaves 1 or 2 leaves per quart of liquid is a good amount. Beet Greens Good in small quantities (no more than 1/10 of the stock ingredients). You may want to add greens toward end of cooking as they break down quickly. Beets Beets can be added, but they will turn the stock a very dark color, which may not work well for some purposes, such as lighter coloured soups. Beet skins should NOT be used. Bell or sweet peppers Okay in small quantities (no more than 1/10 of the stock ingredients), but I tend to avoid using peppers as I don’t like the taste they impart. Bok Choy Foods in the Brassica family, such as Bok Choy, are too strong for stock/broth and can impart a bitter taste. Broccoli Foods in the Brassica family, such as broccoli, are too strong for stock/broth and can impart a bitter taste. Cabbage Foods in the Brassica family, such as cabbage, are too strong for stock/broth and can impart a bitter taste. Carrots Excellent for making stock/broth. Carrot tops (leafy part) Use only in very small quantities (no more than 1/16 of the stock ingredients). Too many can make the stock bitter. Celery stalks Excellent for making stock/broth. Celery leaves While the outer leaves can make the stock bitter, a small amount of the inner leaves can be used with good results. Chard Good in small quantities (no more than 1/6 of the stock ingredients) Chives Good in small quantities (no more than 1/10 of the stock ingredients) Cilantro Cilantro is too strong for broth/stock. If you really want to use it, be sure to only use a very small amount. A little goes a long way. Collard Greens Foods in the Brassica family, such as collards, are too strong for stock/broth and can impart a bitter taste. Corn Corn doesn’t add a lot of flavor and can make the stock/broth cloudy. Cucumber Good in small quantities (no more than 1/6 of the stock ingredients) Dill Good in very small quantities (no more than 1/10 of the stock ingredients) Eggplant Good in small quantities (no more than 1/6 of the stock ingredients) Garlic Excellent for making stock/broth. Green beans Good in small quantities (no more than 1/5 of the stock ingredients) Greens Avoid bitter greens and members of the brassica family (kale, cabbage, Bok Choy). Other greens can be used in small quantities. Kohlrabi Foods in the Brassica family, such as kohlrabi, are too strong for stock/broth and can impart a bitter taste. Leeks Excellent for making stock/broth. Lettuce Good in small quantities (no more than 1/10 of the stock ingredients). Most lettuce varieties don’t add much flavor to the stock/broth. Marjoram Good in very small quantities (no more than 1/10 of the stock ingredients) Mushrooms Mushrooms add rich flavor to vegetable stock. However, be aware that mushrooms are not a vegetable, but rather a fungus. Napa Cabbage Foods in the Brassica family, such as cabbage, are too strong for stock/broth and can impart a bitter taste. Okra Okra can add body to broth. Use in small quantities to avoid overwhelming flavor. Onions Excellent for making stock/broth. Onion skins Onion skins add a lovely color. Just don’t add to many of them unless you want your stock to have a dark color. Oregano Good in small quantities (no more than 1/10 of the stock ingredients) Parsley Good in small quantities (no more than 1/6 of the stock ingredients) Parsnips Good in small quantities (no more than 1/6 of the stock ingredients) Peas Good in small quantities (no more than 1/6 of the stock ingredients) Pea Pods Good in small quantities (no more than 1/6 of the stock ingredients) Peppers, Hot Not recommended. Peppers, Bell Peppers Good in small quantities (no more than 1/10 of the stock ingredients) Potato peels Can be used in small quantities. Potato skins add an earthy, but slightly bitter taste. Too many can make the stock cloudy. Be sure the peels are very clean, otherwise you’ll end up with stock that tastes like dirt. Pumpkin Pumpkin is a little too starchy for good stock or broth. Radish Not recommended. Romaine Lettuce Good in small quantities (no more than 1/10 of the stock ingredients) Rosemary Some people like the taste rosemary imparts to stock/broth, but some find it lends a bitter flavor, so you may want to use it with caution. Rutabagas Foods in the Brassica family, such as Rutabagas, are too strong for stock/broth and can impart a bitter taste. Scallions Excellent for making stock/broth. Shallots Excellent for making stock/broth. Spinach Good in small quantities (no more than 1/6 of the stock ingredients). Best added toward the end of cooking. Squash Squash is a little too starchy for good stock or broth. Squash peel Squash peels add good flavor to stock or broth. Use no more than 1/8 of the total stock ingredients. Sweet Potatoes Sweet Potatoes don’t add much flavor to stock or broth and some variety are too starchy for good stock or broth. Thyme Very good in small quantities (no more than 1/10 of the stock ingredients) Tomatoes Excellent for making stock/broth. Be sure to avoid including too many tomato seeds as this can give a bitter flavor. Turnips Turnips are too strong for stock or broth. Turnip greens Ok in small quantities (no more than 1/10 of the stock ingredients). You may want to add greens toward end of cooking as they break down quickly. Winter squash Squash is a little too starchy for good stock or broth. Zucchini Good in small quantities (no more than 1/6 of the stock ingredients).

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