Herbs from the garden or wild herbs from protected roadsides in the forest bring a very special aroma to food preparation. Whether in soups, salads, or green smoothies, fresh herbs enrich the menu. If you don’t want to process the herbs in chopped form, you 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 ideal for extracting juice from herbs for the following reasons.
- Due to the high number of revolutions of the centrifuge, strong foaming occurs.
- The centrifugal forces also bring a lot of oxygen into the juice, which destroys a large part of the vital substances.
- The squeezed juice oxidizes very quickly.
The slow juicer
The Slow Juicer is a cold juicer that works with a press roller or press 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 is more than satisfactory.
When juicing with the Slow Juicer, you must always watch the pomace exit. The dry herb fibers can quickly clog the sputum. Therefore, the work process may have to be interrupted several times and the pulp outlet cleaned.
For this reason, juicing with the Slow Juicer is a little more time-consuming than juicing with the centrifuge.
How best to juice herbs
- Always use freshly picked herbs or fresh produce from the supermarket.
- Wash the herbs thoroughly under running water.
- Remove hard or woody stems.
- Chop the herbs if necessary.
- Put the herbs in the slow juicer and squeeze out the juice.
- Pay attention to the pulp container. It may be necessary to clean in between due to the large number of fibers produced.
- Pour the juice from the collection container into containers that can be sealed airtight.
- Store the juice in the fridge and use it the same day if possible.