As you chop and prep veggies and herbs for meals, gradually add your leftover scraps to a gallon-sized plastic bag kept in the freezer, until the bag is full.

Add your frozen scraps and 6-8 cups of water (enough to cover all the scraps) to a large stock pot. Bring it to a rolling boil.

Cover and turn the heat down to a gentle simmer for 4-6 hours.

Use a slotted spoon to pull the scraps and herbs from the stock pot or carefully pour it through a strainer to catch the remainders.

Pour the broth into mason jars, plastic storage containers or washed pasta sauce jars and let it cool completely. Tightly secure the lid and store in the fridge for up to five days or in the freezer for up to six months.