Comments on: How to Make Vegetable Stock

By: Katie

Katie — Tue, 27 Oct 2026 12:43:54 +0000

Can the fresh herbs go in the freezer scraps bags too? Fresh herbs are expensive here but bags are sometimes reduced in the supermarket, could I buy them and just put them in the scraps bag ready to make stock?

By: Marla

Marla — Mon, 26 Oct 2026 01:55:52 +0000

I am not a review type but can I just say that this recipe is amazing! My whole family when back for more! Every recipe Love and Lemons puts out is incredible. Thank you for being my go to recipe spot to feed my active family.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Tue, 20 Oct 2026 17:06:26 +0000

In reply to robin. Hi Robin, yep! You'll strain the skins out after cooking.

By: Melinda

Melinda — Mon, 19 Oct 2026 18:47:13 +0000

In reply to Cat.

I add dried shataki mushrooms and kashmir pepper seeds removed to my veg for stock. This gives a deeper flavor and body to the stock. Makes excellent gravy.

By: robin

robin — Tue, 13 Oct 2026 19:37:24 +0000

In reply to robin. I meant half the garlic bulb unpeeled?

By: robin

robin — Tue, 13 Oct 2026 19:36:51 +0000

do you use the bulb without peeling it?

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 28 Aug 2026 19:33:43 +0000

In reply to Emilie. Hi Emilie, hmmm I think you could, though the flavor might not be as potent in the second batch.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 28 Aug 2026 18:40:58 +0000

In reply to Lynette. I'm so glad you loved the stock, Lynette!

By: Lynette

Lynette — Wed, 26 Aug 2026 17:51:51 +0000

This was the first time I tried making stock without chicken. I didn’t know it was possible to get such deep flavor just using vegetables and herbs. What a great discovery! Thank you for this delicious and easily adaptable recipe.

By: Emilie

Emilie — Fri, 21 Aug 2026 23:33:53 +0000

Question-
Can I use the same scraps to make 2 batches of stock?