There are a few ways to distill Chlorophyll and I like this method prescribed by Sydney Chef Justin North in his book Bécasse.
It uses that much maligned variety of parsley - curly parsley
80 grams picked curly parsley leaves
6 cups water
Wash and dry the parsley leaves.
Place the leaves and water into a blender and process for a few minutes until it forms a bright green liquid.
Strain this through a fine sieve and pour into a saucepan. Over a low heat, stir constantly until you see green particles rising to the surface. It's important that you do this slowly.
Pour this into a container along with a handful of ice and place in the fridge to cool.
This photos illustrates how the mixture will look when cooled - the chlorohyll has separated from the water, it looks very much like algae.
When cold, pour through a muslin lined sieve, don't push the mix through let gravity do it's job. Once drained you can throw away the water. Scrape as much of the green paste that is remaining on the muslin as possible and store in an air-tight container in the fridge for up to 1 week.
This should give you about 2 tablespoons of Chlorophyll.
Tagged with Chlorophyll