Basic Method for Preparing Chlorophyll

1. To prepare chlorophyll, take 250 g of green herbs. Rinse them thoroughly in cold water.
2. Finely grind the washed herbs in a food processor or thermo blender with 750 ml water. The herbs must be ground very finely to release enough of the chlorophyll.
3. Place a fine-meshed sieve in a suitable pan and pour the ground herbs over the sieve. Collect the liquid — this is the most important part!
4. Heat the liquid in the pan to approx. 80°C. The chlorophyll will now separate from the water.
5. Pass the liquid through a passing cloth and allow it to drain until all the liquid has escaped. What remains on the cloth is the chlorophyll.
6. Lay the cloth on a green chopping board and scrape the chlorophyll off the cloth.
7. Store in an air-tight container or vacuum-seal it. It can be stored for 3 days at a maximum temperature of 7°C.

Serving suggestions

• Use the product, for example, to add a finishing touch to a purée, butter sauce, or green herb mayonnaise.