The bone broth inspired by Hildegard von Bingen (often known as 'Hildegard Broth' or veal foot broth/soup) is a cherished traditional recipe that continues to have many admirers today. It’s known for its long, slow cooking time—typically about 20 hours—and its distinctive Hildegard herbs like lovage, wild thyme, and hyssop. The result is a rich, hearty broth that often gels as it cools, making it ideal as a nourishing base for soups, sauces, or simply enjoyed warm by the cup.
Interested in the basics? Check out Bone Broth Health Benefits
Please note: Hildegard’s cuisine is part of traditional monastic nutrition. This article focuses on culinary aspects and does not replace professional medical advice.
If you prefer extra convenience: Organic Bone Broth in a jar
What makes Hildegard Bone Broth so "typical"?
At its heart, it’s a slowly simmered bone broth – often made with veal (like calves' feet) or beef – that’s then perfectly balanced with Hildegard spices. Some recipe versions also include vegetables, herbs, and spices such as galangal or nutmeg. You can find an example of a traditional “calves' foot bone broth” recipe at St-Hildegard.com.
Why simmer for so long?
Because slow, gentle simmering over many hours helps release more gelatin from the bones. Parts rich in connective tissue, such as ankles and joint areas (referring to the ankle patella – that is, cartilaginous joint sections), are especially high in gelatin.
Ingredients for Bone Broth according to Hildegard von Bingen
Base (for about 3 to 4 liters)
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1.5 to 2 kg bones or parts (veal or beef; ideally rich in cartilage and joints, such as veal feet, joint bones, and ankle areas)
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3 to 4 liters water (start with cold water)
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1 to 2 tbsp apple cider vinegar (optional)
For the “homemade vegetable broth” component (optional, milder flavor)
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Carrot, celery, leek (or fennel/parsley root)
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Parsley or lovage (optional)
Typical Hildegard spices
Quendel is commonly known as Thymus serpyllum.
Hyssop is often mentioned in Hildegard quotes and recipes as a cultivated kitchen herb.
Bertram (Anacyclus pyrethrum) is recognized as a traditional spice in Hildegard’s herbal repertoire.
Important: Use spices sparingly, especially if you’re not accustomed to them.
Recipe: Bone Broth according to Hildegard von Bingen (20 hours)
Step 1: Begin with cold preparation
Briefly rinse the bones to clean them. Then transfer to a large pot and cover with cold water. Optional: add apple cider vinegar.
Step 2: Bring to a boil & simmer gently
Heat slowly, bring to a boil once, and skim off any foam if necessary. Then reduce to a gentle simmer (small bubbles, no rolling boil).
Step 3: Let simmer for 20 hours
Allow the broth to steep for a long time: 20 hours is a common guideline from the briefing, perfect if you aim for a rich, gelatinous base. Add water as needed to keep the bones covered.
Step 4: Vegetables & Timing your spices right
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Vegetables: add these rather late (for example, during the last 1–2 hours) to avoid any bitterness.
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Sweet woodruff, savory, hyssop: it’s best to add them at the very end or during the last hour, so their aroma stays fresh and doesn’t cook away.
Step 5: Strain, chill, and skim
Strain the broth through a fine sieve or cheesecloth. Then cool promptly and refrigerate. A fat layer often forms on top – you can skim it off according to your preference.
Sign of good gelling power:
If the broth sets like jelly in the fridge, that’s a clear sign of higher gelatin content.
Find a complete bone broth recipe here.
Dosing of Hildegard spices (for everyday use)
Because spice sensitivity varies greatly, these amounts are kept mild (for about 1 liter of finished broth):
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Bertram: 1–2 pinches
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Quendel: ½–1 tsp (dried)
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Hyssop: ½–1 tsp (dried)
If you’re not yet familiar with these herbs, start with a smaller amount and gradually increase to taste. (Many Hildegard shops also recommend using it during cooking or as a kitchen spice.)
Many people associate "Hildegard broth" with a distinct herbal profile: bertram, wild thyme, and hyssop are intended to subtly enhance the bone broth base without overpowering it. If you’re trying these spices for the first time, a simple rule applies: start mild, then fine-tune to your preference. Bertram has a distinctive spicy and slightly pungent flavor, often recognized as a classic kitchen herb in Hildegard traditions. Quendel, often linked to Thymus serpyllum, adds a pleasant Mediterranean herbal note that complements meat and vegetable dishes beautifully. Hyssop is also a traditional spice in Hildegard recipes and can be gently simmered along with the dish for extra flavor.
Convenient tip: If you want to use the broth as a base for soups, you can treat it like a concentrate by mixing 1 part broth with 1–2 parts water, depending on how strong you want it. Some producers describe veal foot and bone broth in the Hildegard style similarly—as a concentrated base that you simply dilute when warming. This way, you get the classic flavor without the spices becoming overpowering, making Hildegard broth a flexible addition to your everyday cooking.
Valuable nutrients: What’s inside the broth?
In daily life, “valuable nutrients” is often used as a collective term. From a culinary standpoint, bone broth mainly delivers:
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Rich liquid and deep flavor
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Depending on the recipe: valuable proteins from gelatin and collagen
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Different concentrations depending on the bones and their ratios
Important: Bone broth isn’t a standardized supplement – its composition can vary widely.
How to use Hildegard broth in your daily routine
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Enjoy a comforting cup in the morning (mildly seasoned, not too salty)
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Use as a base for soups: mix 1 part broth with 2 parts water (adjust to taste)
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Perfect for sauces & stews (use instead of water)
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Meal prep: freeze in portions — for example, as ice cubes for smaller amounts
Helpful links:
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(Optional, if you want to include it: https://jarmino.de/blogs/news/knochenbruhe-nach-hl-hildegard-v-bingen)
FAQ: Bone Broth according to Hildegard von Bingen
How long should Hildegard bone broth be cooked?
Traditionally, it’s best to simmer for about 20 hours – the key is to keep it gently simmering and ensure there’s always enough water so it doesn’t boil dry.
Which bones are ideal (ankle/patella)?
For the best gelatin content, cartilaginous bones close to the joints are especially favored (commonly referred to as “ankle/patella” areas). You can use veal or beef – just make sure it’s rich in connective tissue.
Can I use homemade vegetable broth instead of bone broth?
Absolutely – as a milder alternative or for diluting the broth. However, for the classic “Hildegard broth,” the long simmering with bone broth is what makes it special.
Do I have to use bertram, savory, and hyssop?
If you want to cook “the Hildegard way,” these herbs and spices are key to the typical flavor profile. You can find detailed information on Hildegard suppliers and recipe sites.
Further reading:
Bone Broth Recipe
Health Benefits of Bone Broth
Bone Broth According to Grandma’s Recipe
Jarmino
Bone Broth Side Effects
Bone Broth Concentrate
Benefits of Bone Broth
Bone Broth for Dogs
Bone Broth Inspired by Hildegard von Bingen
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The Effects of Collagen
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