Dandelion Green
Juice

One pound of dandelion greens (approximately 454g) yields roughly 225–270ml in a masticating juicer — about 7.5–9 oz, or a generous small glass. A twin gear juicer does slightly better: 270–320ml from the same pound.

Centrifugal juicers struggle with leafy greens and produce noticeably less — typically 135–200ml from a pound, and the pulp comes out noticeably wetter. If you're juicing dandelion greens regularly, a slow juicer makes a real difference in what you get per dollar of produce.

Plan on roughly 200–240g (about 7–8 oz by weight) of fresh dandelion greens to fill an 8 oz cup in a masticating juicer. That's a generous handful — dandelion greens compact down significantly once you pack them.

In a centrifugal juicer you'll need closer to 300–350g for the same cup. If you're working by bunch, a standard market bunch of dandelion greens weighs 150–200g, so one bunch gets you most of the way to a cup in a slow juicer. For a specific quantity, use the calculator.

A standard bunch from a farmers market or grocery store weighs about 150–200g. In a masticating or cold press juicer, that yields approximately 75–120ml — just under half a cup, or 2.5–4 oz.

Dandelion greens are intensely flavored, so a smaller yield is often enough. Most juice recipes call for one bunch as a bitter accent alongside sweeter produce like apple, carrot, or cucumber rather than drinking straight dandelion green juice by the cup.

Five pounds (2,268g) of dandelion greens yields approximately 1,130–1,360ml in a masticating juicer — roughly 38–46 oz, or about five to six 8 oz servings. A twin gear juicer pushes that closer to 1,360–1,580ml.

That's a lot of dandelion green juice. For most people using it as a daily bitter addition to a blend, a pound or two per week is more typical. At 1–2 oz per serving as a concentrate, a 5 lb supply lasts most of a month. Use the calculator to plan the exact quantity for your protocol.

Three things drive most of the variation: plant age, freshness, and how tightly you pack the leaves.

**Age matters more here than with most produce.** Young pre-bloom dandelion leaves juice significantly better than mature leaves from plants that have flowered — the leaves get tougher and more fibrous as the plant matures, which reduces both yield and palatability. If you're foraging rather than buying from a market, harvest before the flower appears.

**Freshness is critical.** Dandelion leaves lose moisture quickly after picking. Leaves that have been sitting at room temperature for even a few hours yield noticeably less than just-harvested greens. Buy or harvest as close to juicing time as possible.

**Packing technique** also matters with leafy greens. Rolling leaves tightly and alternating with a high-water produce like cucumber or apple helps the juicer extract more efficiently.

Yes, and more than with most vegetables. Dandelion greens contain heat-sensitive compounds — including vitamin C and bitter lactones — that degrade with oxidation. Centrifugal juicers spin at high speed and introduce air, which accelerates this breakdown during extraction.

Cold press and masticating juicers preserve significantly more vitamin C and the bitter bioactive compounds that make dandelion juice effective for liver and digestive support. The nutrition values on this page reflect cold press extraction. A centrifugal cup will have meaningfully less vitamin C and a noticeably different bitter character.

Beyond oxidation, centrifugal juicers also yield 30–50% less juice from leafy greens per 100g — meaning less total nutrients per batch regardless of method.

No — dandelion green juice is one of the lowest-sugar juices you can make. At approximately 1.3g of sugar per 100ml, it's dramatically lower than fruit juices (apple juice runs ~10g per 100ml) and even lower than most vegetable juices. The flavor is dominated by bitterness, not sweetness.

If blood sugar is a concern, straight dandelion green juice is not an issue. The more common challenge is palatability — the bitterness is pronounced enough that most people blend it with sweeter produce. Blending in apple, carrot, or pineapple increases the sugar content of the final drink, not the dandelion component itself.

Both. The stems contain significant moisture and juice content — stripping leaves from stems before juicing wastes yield. Feed the whole plant through your juicer.

The bitterness is slightly more concentrated in the stems, but you're juicing for the bioactives as much as the volume, so leaving stems in works in your favor. Just wash thoroughly — dandelion greens grown in the ground pick up soil in the serrated leaf edges and stem bases.

The roots are also juiceable and contain inulin (a prebiotic fiber that partially passes into juice), but they require a twin gear or heavy-duty masticating juicer and are a separate recipe consideration from the leaves.

Dandelion greens are a powerful herb, not just a vegetable — several sources recommend limiting continuous consumption to two weeks at a time before taking a break.

The main concerns: dandelion greens have a significant diuretic effect due to high potassium and bioactive compounds. Drinking large amounts daily can increase urine output substantially, which affects electrolyte balance if you're not drinking enough water. The oxalic acid content (moderate, not high) is also worth noting if you're prone to kidney oxalate stones — though dandelion is far lower in oxalates than spinach.

People with Asteraceae family allergies (ragweed, chrysanthemums, marigolds) may react to dandelion. If you're on diuretic medications, the additive effect is worth discussing with a doctor before making dandelion juice a daily habit. For most healthy people, 1–2 oz as part of a blend is a reasonable daily amount.

Straight dandelion green juice is intensely bitter — more so than kale or spinach, with a sharp, grassy, slightly peppery quality. Young pre-bloom leaves are milder; mature leaves can be aggressively bitter.

It mixes best with sweet, high-yield produce that carries the flavor. Apple, pineapple, and carrot are the classic pairings — they contribute enough sweetness to make the bitterness work rather than overwhelm. Ginger and lemon are good supporting flavors because they complement bitterness rather than trying to mask it.

A typical practical ratio: 1 oz dandelion green juice to 6–8 oz of a sweeter base. If you're building up tolerance or using it therapeutically, starting at half an ounce per serving and increasing over a week is a common approach.

Fresh dandelion green juice is best consumed immediately — the bitter compounds and vitamin C degrade with oxidation, and the flavor becomes more intensely bitter as it sits. If you must store it, up to 24 hours in an airtight glass jar (filled completely to minimize air contact) is reasonable.

Cold press and masticating juices last slightly longer than centrifugal due to lower oxidation during extraction. Beyond 24 hours, quality drops noticeably. Dandelion green juice is also more prone to flavor change than milder greens — the bitterness amplifies when stored, which can make day-old juice significantly harder to drink.