Succus
By: Narda
September 7. 2021
Popular during the 1800’s succus were replaced by tinctures because the latter are more stable and can be standardized whereas a succus varies subject to the environment where the ingredients grow.
A succus could be compared to a smoothie because of its use of fresh vegetables, fruits and herbs; it is often reserved for immediate use. Succus can be drunk or applied
What you will need:
- A blender or juicer
- A wide mouth glass container
- A sieve
- Cheese cloth or muslin
- A wooden spoon
- Smaller glass jars with pour lids or, pickling/preserving jars (optional)
- Popsicle molds, ice cube trays or individual molds – preferably stainless steel, or BPA free (optional)
- Vodka 40° only if you are making succus for external use
What you need to do if using a blender:
- Put the sieve on the wide mouth glass container and cover it with the cheese cloth
- Add your fruit, vegetables and/or herbs to the blender
- Add about ¼ cup of water and blend
- Only if needed add a little more water
- Once your ingredients have fully integrated and form a thick substance, stop blending and pour on the prepared jar
- Using the wooden spoon press down the blended ingredients to get as much succus as possible
- Add the Vodka only if for external use
- Store as indicated in recipe
If using a juicer:
Your life will be a lot easier if using a juicer, as it automatically will separate the juice from the plant material, and you can go straight to your desired storage containers or drink immediately
Extra tips
- Remember that recipes vary according to need
- Using fresh fruits, vegetables and herbs will render the best results
- Pay attention to expiration as some succus might get fermented and not drinkable after a certain time
- Practice labeling all your remedies
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Photography by: Alexander Mills, Alina Karpenko, Christina Rumpf, Giorgi Iremdze, Nathan Dumlao and Sheri Silver @ Unsplash