Trail Food: Make Your Own Bouillon

Posted on 24 September 2010

As mentioned by me in the last Trail Food article, I am a big fan of couscous. A disadvantage is that couscous have no own flavor. To give the couscous a basic taste, I put a bouillon cube into the water. The taste of these bouillon cubes is ok, but they are made with lots of flavor enhancer and I want a bouillon only made with natural ingredients. Because there is nothing to buy I have to make my own bouillon and it tastes pretty good. Here is a short guide how to make your own bouillon to give your couscous or something else a basic flavor. First of all you need some vegetables:

  • carrots
  • celeriac
  • leek
  • parsley

The next step is to clean all the vegetables and cut them into small pieces. A vegetable slicer is excellent for this work.

If everything is cut, put the vegetables in your dehydrator.

The vegetables are ready after some hours in the dehydrator.

After that put the dehydrated vegetables into a cutter and chop them into flour.

Now the bouillon is almost done. You only have put some salt into it to get a better flavor. But be careful with the salt. Put a little bit into your bouillon and try it with water. If it is not enough, add some salt again until it tastes good.
Furthermore you can pimp your bouillon with some other ingredients. I have added a little bit of dried ginger, lovage and cocktail tomatoes. The bouillon is 100% natural and tastes excellent.

I hope you enjoy this short Trail Food guide. If you are interested try it on your own. I’m happy about every response.

  • Tomas

    Fantastic idea! I am definitely trying this one over the weekend. It’s almost shocking how healthy your dehydrator looks with all those vegetables on it, mine is mostly covered in big slices of bloody beef.

  • RogerB

    Great, I know what I am doing this weekend, as I love couscous for its simplicity. And well done on great photos and clear instructions. Off to do some shopping.

  • Mark Roberts

    Cool – I just ordered a dehydrator a few days ago. I’ll give this a try. I normally just boild veggies to make a stock, but this is a great tip for backcountry bouillon!

  • Bryan

    Great idea. I’m going to give it a try. It’d be good in an egg noodle soup with dumplings.

  • Carrie

    Thanks for this GREAT tip! another great dehydrator tip is to cover a couple cups of raw flax seeds in clean water ( not cholinated tap water) for a few hours. It will get “goopy”. Now add in any flavors, sliced fruits or veggies, herbs, etc that you desire. spread on a dehydrator tray that has the liner in it (about 1/4 inch thick) and dry at 105* until it is crisp and pulls away fron the tray. (Usually overnight) Try things like salsa & sliced avocado with cayenne pepper and lime juice or sliced strawberries with balsamic vinegar and fresh chopped mint. How about using lots of thinly slices veggies and some braggs amino acids or soy sauce? These typically sell for $15 per 4 oz around here. RIDICULOUS PRICE… way more fun to make. :)

  • Carrie

    Quinoa is a great grain to bring along also. It cooks in 10 minutes. It is high in protein and has a little bit of naturally occurring fat so it is satiating.

  • Denise

    Could I substitute celery for the celeriac? (just in case I can’t find it at my local grocery store. I live a small town).

    Great recipe! Thanks!

  • hrxxlight

    Thx for all the great answers.
    I hope you have been successful with making your own bouillon.

    Thanks for the tips with thw quinoa and the advocado.
    I’ll try this in the next time

  • Liz

    do you store this is a jar or something? any idea on shelf life?
    Thanks! Just what i was looking for.

  • hrxxlight

    I store it in a ziploc, but I don’t have any idea on shelf life. it is my first bouillon.

  • Jörgen

    This is great. I eat noodles almost every night and can see that this would put a much more interesting flavor to them. I also like powdered mashed potatoes and they can also do with flavoring.

  • Stevie McAllister

    I highly recommend that you store any dehydrated products with some form of desiccant. Sometimes the combination of heat and humidity can cause dehydrated food to go bad much sooner that you would think.

    Think about it, if you open your baggy of dried food on a hot summer afternoon, you introduce hot humid air.
    At night, when the temperature drops, water will condense creating an environment where bacteria can grow.
    Repeat this on a multi day hike and your food will go bad much quicker than people think.

    Including a desiccant package helps to avoid the moisture and makes dehydrated food last much longer.

  • hrxxlight


    yeah that’s true.
    But most of the time I dehydrate small batches which I use in a short time.
    Do you use desiccant or is salt in a wool bag also a solution???

  • sejoko

    That is a great idea.

    We often take dehydrated food on when we are on tour, so we are always looking for new ideas.

    We will definitely try this soon.

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