Pure Celery Juice
A clean, crisp, lightly salty green juice made from nothing but fresh celery. Fresh-pressed in about 15 minutes with a juicer or a blender and strainer, it's best sipped right away on an empty stomach or alongside breakfast.
- Prep
- 12 min
- Cook
- —
- Total
- 12 min
- Makes
- About 2 cups (480 ml), 2 servings of 8 oz (240 ml)
Steps
Before you start
- Chill the celery in the fridge for at least 1 hour so the juice tastes cold and crisp.
- Use a fresh, firm bunch: stalks should snap cleanly and the leaves should look bright, not wilted.
- Read your juicer's manual for how to feed stalks, and have a glass and a bowl ready before you start.
- Plan to drink the juice within 30 minutes for the best flavor and color.
Wash the celery
- Cut about 1 inch (2.5 cm) off the base of the bunch so the stalks separate.
- Rinse each stalk under cold running water, rubbing with your fingers or a vegetable brush to remove grit, especially from the grooves at the base.
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Ready when: No visible dirt remains in the grooves of the stalks.
Tip: Soil hides at the bottom of the bunch, so wash the base thoroughly.
Trim and chop
- Trim the dry or browned ends of the stalks.
- Cut the stalks, including the leaves, into 2-inch (5 cm) pieces, or whatever length fits your juicer's chute.
- Pat off excess water with a clean towel.
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Ready when: All pieces are uniform and fit easily in the chute.
Tip: Leaves are fine to juice but taste more bitter; use fewer if you prefer a milder juice.
Set up the juicer
- Assemble the juicer, place a glass or pitcher under the spout, and put the pulp container in place.
- If you are using a blender instead, have the strainer set over a large bowl, lined with a nut milk bag.
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Ready when: Juicer is assembled and secure, with a container under the spout.
Juice the celery
- Turn the juicer on and feed in the celery a few pieces at a time, alternating leafy pieces with thick stalk pieces.
- Push gently with the plunger and let the machine work.
- Continue until all the celery has been juiced.
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Ready when: Pulp comes out fairly dry and crumbly, and you have about 2 cups (480 ml) of bright pale-green juice.
Tip: Do not force the celery down; pressing too hard can clog the screen. Stringy fibers can wrap around the blade, so clear it if the motor strains.
Blender method (alternative)
- If you have no juicer, blend the celery with ¼ cup (60 ml) cold water on high for 45–60 seconds until completely liquefied.
- Pour through the nut milk bag over the bowl and squeeze firmly to extract all of the juice.
- The result will be slightly more diluted.
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Ready when: The pulp in the bag is dry and clumped, with no more liquid dripping.
Tip: Skip this step if you used a juicer.
Stir and serve
- Stir the juice to blend any separated layers.
- Divide between two glasses, over ice if you like, and drink right away.
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Ready when: Juice is evenly pale green with a light froth on top.
Tip: Juice oxidizes and loses flavor quickly, so don't let it sit out.
Good to know
Tips
- Choose organic celery when possible, since conventional celery often has higher pesticide residue, and wash it well either way.
- Expect roughly 1 cup (240 ml) of juice from about 1 lb (450 g) of celery in a masticating juicer; centrifugal machines yield a little less.
- Alternate soft leaves with firm stalks while feeding the juicer to help push everything through and extract more juice.
- Clean the juicer right after use; dried celery fibers are hard to remove from the screen.
Make ahead
Juice up to 24 hours ahead. Fill a glass jar to the very top, seal tightly, and refrigerate. Shake before drinking.
Storage & reheating
Room temperature: drink within 30 minutes. Fridge: up to 24 hours in a full, airtight glass jar (flavor and nutrients fade over time). Freezer: up to 2 months in ice cube trays or freezer-safe containers with ½ inch (1 cm) headspace; thaw overnight in the fridge and shake well. Serve cold; do not heat.
Substitutions
- celery stalks → Pascal or organic celery hearts. Hearts give a sweeter, milder juice with less bitterness, but you will need more of them for the same yield.
- cold water → Coconut water. Adds mild sweetness when blending; use the same amount.
- ice cubes → Serve chilled with no ice. Pre-chilled celery gives a cold juice without dilution.
