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.
Bitter in taste, it can be added at the end of cooking a soup. Very rich in vitamins and minerals.
Very refreshing in summer, mixed with other southern vegetables and a little soy sauce, served with ice cubes.
This powerful red-pink vegetable will color your mixtures for the pleasure of the eyes. This cabbage has a sweet and mild flavor.
Juice cone Graduated tip
