Making Your Own Homemade Stock Powder

Making Your Own Homemade Stock Powder

Homemade stock powder is so much more than the sum of it’s parts! Veggie scraps, herbs, salt and spices come together to make a delicious preserve.

Making homemade stock powder is really simple. You can adjust the flavours to your taste or to what you have in abundance in your garden.

This simple vegetable stock is made using cooking offcuts and garden grown veggies that are past their prime. Has your celery gone stalky? Are your carrots woody? Have your leeks gone to seed? No problems! Homemade stock powder turns these harvest problems into a delicious solution.

That’s because texture is completely unimportant when making vegetable stock. The most important thing is flavour.

Freshly jarred homemade stock powder

Basic homemade stock:

  • 100g dried vegetable scraps (you should include leeks or onions, carrots or parsnips, celery or fennel or a mix of all these flavour essentials)
  • 50g salt
  • 10g turmeric powder

Step one: prepare dried vegetables

When making this stock you can use cooking offcuts like celery and leek tops, carrot tops and tails or fennel stalks.

Woody vegetables that are no good for cooking fresh can also be used too. Chop into small pieces. Dehydrate until hard. You can use a dehydrator, oven on low or leave in the sun to dry.

Vegetable scraps for homemade stock powder

Step two: grind

Ensure vegetables are really hard and dry before grinding. You can grind them in a stone grain mill, spice mill or coffee grinder. Work from the coarsest setting to the finest to ensure you don’t jam your mill up.

You can add salt around half way through, it will help keep the mix loose. Don’t add turmeric to your mill (unless you want everything else you grind to turn yellow).

Freshly ground homemade stock powder

Step three: add turmeric

This is largely to give your mix a pleasant colour (dried veggies tend to look a little grey). But feel free to skip this if it’s not important to you.

Other flavour ideas:

Pho style: add star anise and black cardamom.

Japanese: add dried shiitake mushrooms and kombu.

Herbal: add lashings of dried tarragon, parsley, basil, oregano, sage and thyme.

You can really go wild experimenting with flavours when making homemade stock, so don’t be afraid to add what you have or what you fancy. Bottle your stock powder and store in a cool dry place. It makes a great gift.Vegetable scraps for homemade stock powder

Comments (4)

  1. Avatar

    This is such a perfect way to put scraps to an excellent use ! Do you think it would be possible to freeze the vegetables in a bag until you had enough to dry ?

    Karenann Greening
    Jan 4, 2020 Reply
    • Avatar

      Absolutely! I also dry small batches and keep in jars until I have enough to grind.

      Maude Farrugia
      Jan 4, 2020 Reply
  2. Avatar

    What an awesome idea!! So simple yet effective.

    Think of all the combos you could make for different recipes! Much more versatile than stock standard store stock.

    I could do this with a tray over the fire. Works for drying bread out for breadcrumbs, so I assume this would do the same.

    Between this, composting and chickens – very little waste. Might need a bigger pantry though! (Umpteen batches of stock later).
    I’m new to it but this permaculture stuff really keeps on giving doesn’t it?!

    (Long comment; didn’t realise I’d ever be so excited about stock!)

    Apr 5, 2020 Reply
    • Avatar

      Hi Patrick!
      So great to hear you’re getting excited about stock! Let us know how you go! The great thing about this stock is that it doesn’t really take up that much room in your pantry – veg scraps dry down to very little.

      Maude Farrugia
      Apr 6, 2020 Reply

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