Parsley, dill and fresh mint smoothie Calories

Yes, tender parsley and dill stems can go into the blender and add flavor. Remove any thick, woody stems, which may leave fibrous bits; mint leaves are usually preferable to tough mint stems for a smoother drink.

It tastes best freshly blended. Refrigerate leftovers promptly in a covered container and drink them the same day, since the herbs can lose their fresh color and flavor. Do not leave the smoothie at room temperature for long.

Yes, rinse the parsley, dill and mint thoroughly under running drinking water before blending. Separate the leaves and gently open up the bunches so soil is not trapped between them, then drain off excess water.

Lemon juice or cucumber can brighten the herbal flavor, while fruit can make it sweeter. Add small amounts and taste as you go: too much lemon can turn it sour, and too much parsley or dill can overpower the mint.

Yes, you can freeze it in a sealed freezer-safe container, leaving room for expansion. The herbs may separate and the texture can become less fresh after thawing, so blend it again and use it in a short time.

Yes, it contributes fluid because it is made with a liquid base, but it should not replace drinking water throughout the day. The amount of fluid depends on the recipe and how much water or other liquid you add.

Yes, fruit is not essential. Blend the herbs with water or another liquid for a more savory, garden-herb flavor; cucumber or lemon can add freshness without making it taste like a fruit smoothie.

A blender is the better choice because it breaks down the whole herbs and keeps their pulp in the drink. A juicer can extract liquid, but leafy herbs may yield little juice and the result will have a different texture.

People who need to keep their vitamin K intake consistent because of a medication should ask their healthcare professional before making this smoothie a regular habit. Parsley and other leafy herbs contain vitamin K, and the amount can vary with the recipe.