FeaturedBeet, 12 min, ~8–10 oz
Ingredient recipe hub
Parsley works best in cold-press juice when it has a clear role: herb, green. Use it with Lemon, Celery and Beet for a more complete blend.

Recipes with parsley
FeaturedBeet, 12 min, ~8–10 oz
FeaturedCelery, 12 min, ~11–13 oz

Fennel, 13 min, ~18–20 oz

Broccoli Stem, 13 min, ~12–14 oz

Cabbage, 13 min, ~15–17 oz

Cabbage, 13 min, ~13–15 oz

Celery, 13 min, ~15–17 oz

Celery, 13 min, ~19–21 oz

Tomato, 12 min, ~18–20 oz

Tomato, 12 min, ~14–16 oz

Zucchini, 12 min, ~18–20 oz

Carrot, 12 min, ~13–15 oz
In the press
Parsley is herb used for herb, green. Its sugar level is low, so amounts should match the flavor goal.
View ingredient pageStarter formula
Pairs with
LemonCitrus · BrightenerA tart, vitamin C-rich citrus brightener.
CeleryVegetable · Base · GreenA green, lower-sugar ingredient with a savory edge.
BeetRoot · Base · EarthyBrings earthy sweetness and nitrate-rich produce variety.
CucumberVegetable · BaseA mild, hydration-focused base with a crisp finish.This website provides general recipe and nutrition education only and is not medical advice. Fresh raw juice is perishable; wash produce, use clean equipment and bottles, refrigerate promptly, and discard questionable juice.