Wait! Don’t throw away those wilting vegetables in your fridge, drink them! If you haven’t already, it’s time to start expanding your juice horizon beyond apples and carrots. Every week or so we make a “Junk Juice” with whatever fruits and veggies need to get used up. Putting greens like parsley, broccoli, cilantro, and celery into your juice exponentially enhances the nutritionals. If you’re worried about ruining the flavor, try adding lemon or lime plus a sweet fruit like grapes to mask the slightly bitter flavor of greens.
When my son was a toddler, he drank juice with kale, parsley, grapes, apples and lemon. There is no way a 2 year old would eat kale and parsley on his plate, but he sure did drink them! Maybe you have a teenager or significant other who also has a hard time eating greens. Juicing them is a great way to get them into your family and out of your fridge before they go bad!
I also use wilting vegetables as well as the scraps of onions, carrots, celery and herbs into a big pot of water with some salt to make my own vegetable broth. It works terrific and tastes much more fresh and delicious than boxed or canned broth.