Preparing Chlorophyll

Preparation info

  • Difficulty


  • Yield:

    1 to 2 ounces

Appears in


By James Peterson

Published 1991

  • About


Purée 1 pound (500 grams) raw spinach leaves with 1 quart (1 liter) water in a blender or food processor. Strain the liquid through a clean kitchen towel and twist the towel to extract green liquid from the spinach. Gently heat the green liquid in a saucepan until it coagulates. (A)

Strain the liquid through a strainer lined with a wet towel or coffee filter. (B)

Gently scrape the chlorophyll off the inside of the towel with a spoon. Chlorophyll can be stored in the refrigerator, covered with a thin coating of oil, for a week or so. (C)