Cilantro, also known as Chinese parsley, originated in the Mediterranean and is a routine component of Indian, Latin American and Asian cuisine. The green and leafy herb is easily encountered in the grocery or supermarket. Finding fresh specimens, those most appropriate for raw juicing, can be an issue. Look for leaves that look robust and vivid green in color. If cilantro leaves are wilted or browning, they will not enhance your juice beverage.
Things You'll Need
- Tamper, if available
Rinse the cilantro thoroughly, taking care to remove all dirt and grit.
Cut or tear off up to 1/4-inch of the stalks at the root end, as the root tip may be somewhat degraded.
Grab a bunch of cilantro and insert it into the cavity of your juicer. Insert only as much as will comfortably fit in the cavity.
Tamp down with the tamper, if any, until the cilantro leaves and stems have all been pressed through to the juicer's cutter or blade.
Tips & Warnings
- Prevent fingers, hair and jewelry from coming into contact with the juicing mechanism.
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