The vegetable cards
As on the fruits page, the drops show roughly how much juice each one gives and the label shows its role in a mixed glass.
Carrot
Base
- Juice
- Moderate juice
- Taste
- Sweet, earthy
- Prep
- Scrub well, trim the tops
- Works in
- Centrifugal, slow, press
Beet
Accent
- Juice
- Moderate juice
- Taste
- Earthy, sweet, strong
- Prep
- Scrub or peel, cut small
- Works in
- Centrifugal, slow, press
Cucumber
Green
- Juice
- Very juicy
- Taste
- Cool, mild, fresh
- Prep
- Scrub, peel waxed skins
- Works in
- Any juicer
Celery
Green
- Juice
- Juicy
- Taste
- Salty, green, grassy
- Prep
- Rinse the base, cut in short lengths
- Works in
- Slow juicer, centrifugal
Ginger
Accent
- Juice
- Very little juice
- Taste
- Hot, sharp, spicy
- Prep
- Scrub, peel optional, use a small piece
- Works in
- Slow juicer, press, grate and squeeze
Kale and spinach
Green
- Juice
- Very little juice
- Taste
- Grassy, a little bitter
- Prep
- Wash well, roll leaves into bundles
- Works in
- Slow juicer, twin-gear
Carrots and other roots
Carrots are hard, sweet and juice well in any electric juicer. Their mild flavor makes them a good base. Scrub them well with a brush, since soil clings to the skin, and trim off the green tops. Peeling is optional.
Beets give a strong earthy flavor and a deep red-purple color. Use them as an accent, a quarter of the glass or less, until you know how much you like. Beet juice stains hands, cutting boards and counters, so work on a plate and rinse tools right away. Some people notice pink or red urine after eating or drinking beets. It is a known and usually harmless effect, but ask a doctor if you are unsure.
Cucumbers
Cucumbers are very juicy and very mild, which makes them a good way to stretch a strong juice without adding sweetness. Thin-skinned varieties can go in unpeeled after a good scrub. Peel cucumbers with waxed skins, which are common in supermarkets.
Celery and fennel
Celery juices well and tastes green and a little salty. Its long strings can wrap around the auger of a slow juicer, so cut the stalks into short lengths of an inch or two. Rinse the base of the bunch well, where dirt collects between the stalks.
Fennel bulb is similar, with a light anise flavor. Pair it with apple or orange.
Leafy greens and herbs
Kale, spinach, chard and herbs like parsley and mint give little juice and lots of color and flavor. Slow juicers and twin-gear juicers handle leaves far better than fast spinning ones, which tend to throw leaves out with the pulp.
- Wash leaves well in several changes of cool water, lifting them out so the grit stays behind.
- Roll leaves into tight bundles before feeding them in.
- Feed leaves between pieces of something firm, like apple or cucumber, to push them through.
- Start with a small handful. Greens can turn bitter fast.
Ginger and other strong flavors
Ginger gives very little juice, and that juice is hot and sharp. A piece about the size of your thumb tip is plenty for a glass. If you don't have a juicer, grate ginger finely and squeeze the gratings through a cloth.
Turmeric root, horseradish and hot peppers are also strong. Turmeric stains even more than beets. Use any of them in small amounts and juice them in the middle of a batch so the milder produce after them rinses the machine.
Parts to leave out
| Leave out | Why |
|---|---|
| Rhubarb leaves | They are poisonous. Use only the stalks, and only in small amounts. |
| Carrot and beet tops in large amounts | Very bitter; a few leaves at most |
| Potato, raw | Starchy, unpleasant and not meant to be eaten raw in quantity |
| Bruised or moldy parts | Cut them away well beyond the damage, or throw the item out |
Next, see how to wash and prep produce before it goes in the juicer.