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This herb, which has been given new life in cooking, is a real delight. Wild purslane will give a very thick and gelatinous juice, unlike young market purslane which is closer to salad and less crunchy.

Almost undrinkable raw, it can be incorporated into a broth base for a light soup.

This herb, so widespread in our gardens, deserves to be rediscovered in our kitchens. Among other things, in the form of juice.

The juicer is capable of extracting turnip juice, but few people will enjoy it raw. We strongly recommend cooking it in broth, or incorporating it into a sauce.

The juice from young spinach shoots is a very mild juice, especially compared to the range of green juices.