Cilantro
Juice

A standard supermarket bunch of cilantro weighs about 60–90g (2–3 oz). In a cold press or masticating juicer, that yields roughly 30–50ml — about 1–1.7 oz of juice. In a twin gear juicer, expect slightly more: 35–55ml from the same bunch.

Centrifugal juicers extract much less from delicate herbs like cilantro — sometimes as little as 15–25ml from a full bunch. If you're juicing cilantro solo, a slow juicer is strongly preferred. For a centrifugal machine, interleave cilantro between harder produce like apples or cucumber to improve extraction.

For 1 oz (about 30ml) of cilantro juice, you need roughly one full bunch (60–90g) in a cold press or masticating juicer. Twin gear juicers can get there from a smaller amount — about 50–60g.

In practice, cilantro is rarely juiced solo in these quantities. Most juice recipes call for a small amount — a quarter to half a bunch — blended with cucumber, apple, lemon, or celery. The flavor is intense and the yield per gram is lower than denser herbs like parsley. For custom quantity calculations, use the calculator.

One ounce of cilantro (28g) yields approximately 14–16ml in a cold press juicer — about half an ounce. Four ounces (113g) yields roughly 55–65ml, which is about 2 oz of juice.

The low yield relative to weight is typical of delicate leafy herbs. Cilantro's value in a juice blend isn't volume — it's flavor intensity and nutritional density. Even 10–15ml adds a significant amount of vitamin K, vitamin A, and its signature bright flavor to a larger juice base.

Cilantro's thin, delicate leaves and fine stems make it one of the more challenging produce items to juice. Centrifugal juicers spin at high speed and fling light material without fully pressing it — yield drops dramatically. Slow masticating and cold press juicers chew through the fiber more effectively, but even these vary significantly based on how the cilantro is fed.

The rolling technique helps: bundle cilantro tightly and roll it into a compact cylinder before feeding it into the chute. This keeps the leaves from scattering and gives the auger more material to press against. Testing at Juicernet found this technique added 1–2 oz extra when juicing greens in commercial machines — the principle applies to home juicers too.

Freshness also matters. Wilted or partially dried cilantro yields noticeably less. Use cilantro within a day or two of purchase for the best extraction.

Yes — more so for cilantro than for most produce. Centrifugal juicers introduce significant oxidation during the high-speed spinning process. Cilantro's vitamin C (27.5mg per 100g raw) degrades faster under oxidation. Cold press and masticating juicers retain more of that vitamin C intact.

The bigger nutritional difference is volume: a twin gear juicer might extract 57ml per 100g of cilantro while a centrifugal machine gets only 28ml. Per serving size, the slow juicer delivers roughly twice the vitamin K, vitamin A, and potassium in the same glass. The nutrition values on this page are based on cold press yields — centrifugal servings will be less concentrated.

This is a real concern worth flagging. Cilantro is extremely high in vitamin K — roughly 310mcg per 100g raw, concentrating to approximately 543mcg per 100ml of cold press juice. That's several times the daily adequate intake (120mcg for men, 90mcg for women).

Vitamin K directly affects clotting factors and can interfere with anticoagulant medications like warfarin (Coumadin). Large, inconsistent amounts of high-vitamin K foods can make INR levels unstable. If you're on anticoagulant therapy, talk to your doctor before juicing cilantro regularly. Consistent small amounts may be manageable, but concentrated cilantro juice is high enough in vitamin K to warrant medical guidance.

Cilantro has a distinctive bright, citrusy flavor with herbal and slightly peppery notes — and it's polarizing. People with a specific variant of the OR6A2 olfactory gene perceive cilantro's aldehydes as soapy rather than fresh, which is a genuine sensory difference, not just preference.

For those who enjoy it, cilantro juice works well with cucumber, apple, lemon, lime, pineapple, and celery. These bases soften the intensity while keeping the fresh, clean flavor profile. Ginger makes a particularly good pairing — see the ginger juice guide for yield and nutrition data. A quarter to half a bunch per 16 oz serving is a reasonable starting point; the flavor amplifies significantly in juice compared to fresh herbs on food.

This is one of the more researched traditional uses of cilantro, though the clinical evidence in humans is limited. The proposed mechanism is chelation — certain compounds in cilantro (particularly its sulfur-containing components) may help bind heavy metals like mercury, lead, and aluminum, supporting their excretion.

Animal studies and in vitro research have shown promising results, and cilantro is used in several Ayurvedic protocols for detoxification. However, peer-reviewed human clinical trials are limited. Cilantro juice is almost certainly not harmful in reasonable amounts, but the detox claim is not as well-established as its antioxidant and antimicrobial properties (specifically dodecenal, which is effective against Salmonella in food safety research).

Fresh cilantro juice is best consumed immediately — within 15–20 minutes of pressing if nutrition retention is the goal. The high chlorophyll content and delicate compounds oxidize quickly once exposed to air.

Stored in an airtight glass jar filled to the top (minimizing air contact), cilantro juice mixed with other produce (cucumber, apple, lemon) will last 24–48 hours in the fridge. Pure cilantro juice is less stable and best used the same day. If you're batch-juicing, freeze in ice cube trays — cilantro juice cubes keep for up to a month and drop easily into fresh blends.

Yes. Cilantro stems and roots are fully juice-friendly and contain the same nutrients as the leaves. The stems tend to hold even more concentrated flavor compounds than the leaves, and the roots (when available on whole-plant purchases) carry a distinctly earthy, intense version of the same profile.

For juicing, trim only the very end of the roots and run everything through. This increases your yield slightly compared to leaves-only, and wastes nothing. Remove any yellowed or wilted sections — those have already lost most of their moisture and nutritional value.