Parsley Cucumber Juice Recipe
Fresh parsley with cucumber and apple — a bright green glass that stays herb-fresh without harsh bitterness.
Ingredients
- 1 cup fresh flat-leaf parsley (about 30 g), thick stems trimmed
- 2 cucumbers
- 2 apples, cored
- Optional: ½ lemon, peeled
Steps
- Wash parsley well; trim thick stems. Wash cucumbers; trim ends. Core apples. Prep lemon if using.
- Juice apples first, then cucumbers, finish with parsley in small handfuls alternating with apple (and lemon).
- Stir; taste. Parsley is aromatic — start with less if new to herb juices.
- Serve cold. Rinse leafy pulp soon.
Nutrition (per serving)
Kitchen estimate from typical produce weights and juice extraction — not lab-analyzed. Juicing leaves most fiber in the pulp; values are for the drinkable juice, not whole fruit or vegetables. Not medical advice.
Serving size: 1 glass
- Calories
- 87 kcal
- Fat
- 0.5 g
- Carbohydrates
- 22.4 g
- Fiber
- 0.6 g
- Sugars
- 14.1 g
- Protein
- 1.9 g
Parsley Cucumber Juice is a kitchen pour built around 1 cup fresh flat-leaf parsley (about 30 g), 2 cucumbers, 2 apples. The goal is a glass you actually finish — balanced savory-green flavor, realistic 10-minute prep, and technique notes that match centrifugal / cold-press setups — not a detox script. Leafy or stalky produce needs bundling and alternating feeds so pulp does not turn into a dry puck.
Who this is for
Aimed at everyday juicing, not spa menus. If you hate green edges, adjust fruit ratios before you blame the machine.
Produce picks and prep
Firm cucumbers with tight skins. Soft, seedy giants water the glass down. English or Persian types juice cleanly. Fresh herbs should smell bright, not musty. Wilted bunches add bitterness without aroma. Bright yellow lemons with thin skins juice easier than thick-rind warehouse fruit.
Trim ends. Leave peel on if organic and unwaxed; peel if the wax coat smells chemical. Use small handfuls. Juice herbs between firmer produce so leaves do not wrap the cutter alone. Peel and remove excess pith. Feed lemon near the end so acidity brightens without sitting in the pulp basket forever.
Wash everything you keep the peel on. Wax and grit show up as film and grit in the glass more than people expect.
Technique by machine
Centrifugal juicers reward a steady rhythm. Push with the tamper, do not jam the chute, and finish with a firmer piece (apple, carrot, or cucumber) to clear soft pulp.
Cold-press shines when you juice slowly and rinse parts soon. Dried pulp is harder to clean than fresh pulp every time.
Bundle leafy greens with cucumber or apple spears so centrifugal cutters catch them. Loose leaves alone mostly become wet air and bitter foam.
Flavor, foam, and yield fixes
Too bland → lemon, ginger, or apple. Too watery → less cucumber, more fruit. Chill hard for a crisper sip. Too perfumed → less herb, more cucumber or apple. Soapiness (cilantro) → swap mint or skip.
Separation after five minutes is ordinary. Stir or shake; do not assume the juice spoiled unless it smells fermented or sat warm for hours.
Target yield is 2 glasses; juicy year-round produce can run slightly over, dry winter fruit slightly under.
Variations and related reading
Citrus-forward forks: more lemon/lime for sparkle, more orange for body.
Nearby recipes worth comparing: cucumber juice, cucumber apple juice, green juice juice.
This recipe also sits with green juices and hydration juices for shopping-style browsing after you nail the base method.
Technique deep-dives that pair well here: best juicer for cucumber; how to juice herbs; how to juice lemons.
Storage and cleanup
Drink the same day when you can — aroma drops fast. Sealed glass in the fridge for a short chill is fine; fill near the top, shake before pouring, and finish within about a day.
A brush dedicated to the mesh screen is worth more than most accessory kits. Dry parts before reassembly so the next batch does not start with old smells.
This page is kitchen method and flavor only — not medical advice, not a detox protocol, and not a disease treatment plan.
Tools used
Beginner or masticating juicer; cleaning brush for leafy pulp; citrus press optional.
Affiliate disclosure: As an Amazon Associate we may earn from qualifying purchases. Links go to Amazon.com search or product pages; we do not cloak URLs. We share buying criteria — we do not claim independent lab tests unless explicitly stated.
- Beginner juicer
Herb green batches.
- Masticating juicer
Herb and leaf yield.
- Manual citrus juicer
Optional bright finish.
Best juicer for beginners → · Cold press vs centrifugal → · All juicer guides →
FAQ
Do I need a cold-press juicer for parsley cucumber juice?
No. Cold-press can improve yield on greens and soft fruit and runs quieter, but a beginner centrifugal juicer still makes a solid glass if you feed steadily and clear the screen.
What if I only have a blender?
Blend chopped produce with a small amount of cold water, then strain firmly. You will get more foam and a little less clarity, but the flavor lane stays intact.
How do I fix flavor if the batch is off?
Too bland → lemon, ginger, or apple. Too watery → less cucumber, more fruit. Chill hard for a crisper sip. Too perfumed → less herb, more cucumber or apple. Soapiness (cilantro) → swap mint or skip. Change one variable at a time and retaste.
How long does this juice keep?
Same day is best for flavor. Sealed and refrigerated, aim to finish within about 24 hours; shake before drinking. Longer storage tastes flat and can ferment.
How do I get more juice from the same produce?
Use ripe fruit, cut to chute size, alternate soft and firm pieces, and avoid overpacking the screen. Dry, rock-hard produce will always yield less.
Why did my juice separate?
Foam is normal. Skim it or wait a minute before pouring. Clarity is a bottling aesthetic, not a freshness test.
Does this recipe make medical or detox claims?
No. It is a kitchen flavor and method page only — not medical advice, not a cleanse protocol, and not a treatment plan.
Related juices
- Cucumber Juice Recipe
- Cucumber Apple Juice
- Green Juice Recipe
- Spinach Cucumber Juice
- Celery Cucumber Juice
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Juice and produce pages are general kitchen information only. They are not intended to diagnose, treat, cure, or prevent any disease. Talk with a clinician for personal health questions.