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

Share your results with us on Instagram

Photography by:  Alexander Mills, Alina Karpenko, Christina Rumpf,  Giorgi Iremdze, Nathan Dumlao and Sheri Silver @ Unsplash