Last updated on October 23rd, 2023 at 08:57 pm
Herbs from the garden or wild herbs from protected roadsides in the forest bring a very special flavor to food preparation. Whether in soups, salads or green smoothies, fresh herbs enrich the menu. Those who do not want to process the herbs in chopped form can easily juice them.
Ways to juice herbs
There are two methods available for juicing herbs:
- the juicing with the centrifuge and
- juicing with the slow juicer.
The juice centrifuge is not optimal for extracting juice from herbs for the following reasons.
The high number of revolutions of the centrifuge causes strong foaming.
The centrifugal forces also bring a lot of oxygen into the juice, this destroys a large part of the vital substances.
The pressed juice oxidizes very quickly.
The Slow Juicer
The slow juicer is a cold juicer that works with a press roller or with pressing screws. The pressing process takes place at a low speed, so that the herbs are pressed slowly and gently through a sieve. In this way, only a little oxygen gets into the juice and all vital substances are preserved. In general, the juice yield is high and the quality more than satisfactory.
When juicing with the slow juicer, you must always watch the pomace output. The dry herb fibers can quickly clog the ejection. Therefore, the operation may have to be interrupted several times and the pomace outlet cleaned.
For this reason, juicing with the slow juicer is somewhat more time-consuming than juicing with the centrifuge.
How to best juice herbs
- Always use freshly picked herbs or fresh produce from the supermarket.
- Wash herbs thoroughly under running water.
- Remove any hard or woody stems.
- Chop the herbs if necessary.
- Place the herbs in the slow juicer and squeeze out the juice.
- Pay attention to the pulp container. It may need cleaning in between due to a large amount of fiber produced.
- Transfer the juice from the pulp container to airtight containers.
- Store the juice in the refrigerator and use it the same day if possible.