Parsley
Juice

A standard bunch of flat-leaf or curly parsley weighs about 60–100g. In a masticating juicer, that yields roughly 24–50ml — just over an ounce to about 1.7 oz. A twin gear juicer squeezes out slightly more: 30–60ml from the same bunch.

Parsley is a low-yield herb. Most people juice it alongside higher-water vegetables — celery, cucumber, apple — where the parsley adds nutrition and flavor while the other produce provides volume. For a 16 oz green juice, 30–60g of parsley is a realistic additive amount; you won't fill a glass from parsley alone without a large quantity.

One pound of parsley (454g) yields roughly 180–225ml in a masticating juicer — about 6–7.5 oz. A twin gear juicer extracts a bit more: 225–270ml. Centrifugal juicers are significantly less efficient with parsley, producing only 115–160ml from the same pound.

These numbers assume tight bundling technique — rolling parsley into a cylinder before feeding it through, or sandwiching it between pieces of apple or cucumber. Loose feeding into any juicer dramatically reduces yield.

To get 8 oz (240ml) of pure parsley juice in a masticating juicer, you'd need roughly 500–600g of parsley — about 6–10 standard bunches depending on size. That's an unusual amount to use in one sitting, and it would be extremely strong.

In practice, parsley juice is almost always blended with other produce. A common approach is 1–2 bunches (60–150g) added to a celery-cucumber-apple base to hit your target volume. For calculating a specific recipe, use the calculator to proportion the parsley alongside other ingredients.

Parsley is one of the most technique-sensitive produce items to juice. The small, feathery leaves can blow through a centrifugal basket largely unjuiced, and even in slow juicers they can clump and bypass the auger if fed loosely.

The biggest fix: bundle parsley tightly into a compact cylinder before feeding it in. Rolling it inside a lettuce leaf or pressing it between two halves of cucumber or apple improves extraction dramatically — sometimes doubling what you'd get from loose feeding. Freshness also matters; wilted parsley yields significantly less than crisp, hydrated bunches.

Yes, and the gap is larger for parsley than for most produce. Centrifugal juicers both extract less juice and introduce more oxidative damage through high-speed spinning — vitamin C in particular is vulnerable, with 20–30% losses compared to slow juicers.

Since parsley's vitamin C content is extraordinarily high (230mg per 100ml in slow-juiced output), the absolute loss from a centrifugal juicer is significant. Cold press and twin gear juicers preserve more of the vitamin C, beta-carotene, and iron in the juice. The nutrition values on this page are calculated from slow-press extraction.

Parsley is one of the highest vitamin K foods on earth — raw parsley contains 1,640 mcg per 100g, which concentrates further in juice. A 60ml shot of parsley juice can easily contain several times the daily recommended intake of vitamin K (90–120 mcg for adults).

For most healthy people, this is not a concern. Vitamin K from food is well-regulated by the body. The serious caution is for anyone taking warfarin (Coumadin) or other anticoagulants — high vitamin K intake directly interferes with how these drugs work. Large or inconsistent amounts of parsley juice can throw off INR levels. If you take blood thinners, consult your prescriber before adding parsley juice to your routine, and if you continue, keep the amount consistent day to day rather than drinking large amounts intermittently.

The traditional caution of no more than 60ml of straight parsley juice per day is a reasonable guideline for concentrated intake.

Flat-leaf (Italian) parsley generally has higher moisture content and more robust flavor — it juices somewhat more easily and produces a slightly more intense green. Curly parsley is drier and more fibrous, which means lower yield in most juicers.

For pure juice yield, flat-leaf is the better choice. That said, curly parsley has nearly identical nutritional values and is perfectly fine to juice; just expect 5–10% less volume from the same weight. Both are sold in similar bunch sizes, so the practical difference in a typical recipe is minor.

Pure parsley juice is intensely herbaceous — grassy, slightly peppery, with a clean bitterness and a hint of citrus from its natural limonene content. It's potent in a way that most people find unpleasant straight, but used as an additive it brightens a green juice without overpowering it.

It pairs well with: lemon and lime (they share the limonene flavor compound), apple and pineapple (sweetness balances the bitterness), celery and cucumber (neutral bases that dilute intensity), and ginger (which adds heat that works with parsley's pepper notes). A classic starting combination: 30g parsley, 4 stalks celery, half a cucumber, half a lemon, half an apple.

Parsley has well-documented diuretic properties and has traditionally been used to support kidney function and reduce the risk of kidney stones by increasing urinary output. It helps flush excess fluid and may lower uric acid levels.

However, there's a nuance worth knowing: parsley is also a moderately high-oxalate food. People with a history of calcium oxalate kidney stones should be cautious with regular high-dose parsley juice, since oxalates can contribute to stone formation. If kidney health is a concern in either direction — support or stone history — it's worth discussing amounts with a healthcare provider.

This is a genuine caution, not just boilerplate. Parsley in food amounts is safe in pregnancy. Parsley in juice or concentrated extract amounts is a different matter — therapeutic doses of parsley have historically been used to stimulate uterine contractions, and concentrated parsley juice falls closer to that category than eating a handful of leaves on a salad.

Most guidelines recommend limiting parsley juice to small amounts during pregnancy — 30–60ml max, not daily high-dose shots. The recommendation is to treat it the same way you would eating it whole rather than juicing large quantities. If in doubt, skip it during pregnancy.

Parsley juice is among the most perishable green juices — the high chlorophyll and vitamin C content oxidize quickly once extracted. Stored in an airtight container (mason jar filled to the brim with minimal air gap), it stays good for about 24 hours in the fridge.

Cold press and twin gear juice lasts slightly longer than centrifugal due to lower oxidation during extraction. After 24 hours, the flavor becomes noticeably more bitter and the bright green darkens. For best nutrition and flavor, drink it immediately or within the same day it's made.