Basic method of preparing chlorophyll

Chlorophyll, the green pigment in leaves, is often used in cooking as a natural colouring agent and flavour enhancer. Chlorophyll can be found in leafy vegetables or herbs.

Basic method of preparing chlorophyll

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green herbs or leafy vegetables of your choice




Preparation method

  • To prepare chlorophyll take 250g of green herbs. Rinse them thoroughly in cold water.
  • Finely grind the washed herbs in the food processor or thermo blender with 750ml water. The herbs must be ground very finely to enable enough of the chlorophyll to be released.
  • Place a fine-meshed sieve in a suitable pan and pour the ground herbs over the sieve. Collect the liquid - this is the most important part!
  • Heat the liquid in the pan to approx. 80°C. The chlorophyll will now separate from the water.
  • Pass the liquid through a passing cloth and allow it to drain until all the liquid has escaped. What you will have left on the passing cloth is the chlorophyll.
  • Lay the cloth on a green chopping board and scrape the chlorophyll off the cloth.
  • Store in an air-tight container or place in a vacuum sealer bag and pull vacuum. The chlorophyll can be stored for 3 days at a maximum temperature of 7°C.

Serving suggestions

  • Use the product, for example, to add a finishing touch to a purée, butter sauce, or green herb mayonnaise.

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