Fresh young leafy vegetables - spinach, watercress, tarragon (tarragon), lettuce, dill, fennel plucked from weeds and damaged parts, cleaned and finely cut and blanch for a couple of 2-3 min. Then squeeze the juice by pressing or juicer. The resulting juice add some salt to taste and acidified with citric acid. Pasteurize better in a water bath at a temperature of 85-90 ° C banks with a capacity of 0,5 l 20 min, 1 l - 30 min. The way these hot filling pasteurized juices are not desirable, since they contain a certain amount of pulp and heating stratified. Packaged in a jar, too, and stratified them before use should be mixed, or beat with a mixer. For 1 liter of juice consumption of raw materials in such quantity, kg: Spinach - 1,4; cress - 1,5; lettuce - 1,5-1,7; tarragon - 1,3; dill - 1,5.
Juices from leafy vegetables are used as components for the preparation of blended vegetable juices, drinks, cocktails, as well as dietary food for various diseases.
