Chlorophyll, the pigment responsible for the green color in plants, plays a foundational role in nearly all life on Earth. This molecule captures light energy from the sun through photosynthesis, enabling plants to produce their own food. When “making” chlorophyll at home, the focus is on extracting it from plant material, not synthesizing it chemically. People extract chlorophyll for educational purposes, to observe the pigment directly, or for various personal uses such as natural food coloring.
Water-Based Extraction Method
A simple and accessible way to isolate chlorophyll involves using water and common kitchen tools. This method physically separates the chlorophyll from plant matter, resulting in a vibrant green paste. Gather about one cup of fresh, leafy greens, such as spinach or parsley, and wash them thoroughly. These plants are rich in chlorophyll, making them suitable for extraction.
Place the cleaned greens into a blender with approximately six cups of cold water. Blend the mixture on high for several minutes until it forms a bright green liquid, ensuring the plant material is finely pulverized. This blending helps rupture plant cell walls, releasing the chlorophyll into the water.
Pour the blended liquid through a fine-mesh strainer or cheesecloth into a saucepan, discarding the solid pulp. Gently heat the strained liquid over low heat, stirring continuously, until small green particles rise and coagulate. Avoid vigorous boiling, as excessive heat can degrade the chlorophyll.
Once the chlorophyll forms a distinct green layer, remove the saucepan from heat. Add a handful of ice to help the chlorophyll settle and cool the mixture rapidly. Strain the liquid again; the concentrated green paste collected is the extracted chlorophyll.
Alcohol-Based Extraction Method
An alternative approach for extracting chlorophyll utilizes alcohol, which acts as an organic solvent capable of dissolving the pigment. This method often yields a clearer, more concentrated green solution than water-based extraction. Begin by tearing a handful of leafy greens, such as spinach, into small pieces. Optionally, blanch the leaves in boiling water for about two minutes; this helps break down cell walls and makes the chlorophyll more accessible.
Transfer the plant material to a heat-safe glass or jar. Pour rubbing alcohol (isopropyl alcohol) over the leaves, ensuring they are fully submerged. Chlorophyll is soluble in organic solvents like alcohol. For more efficient extraction, place the alcohol-filled glass into a larger pot of hot water, creating a warm bath. Do not directly heat the alcohol due to flammability.
Allow the leaves to soak in the alcohol for several hours, or even overnight, in a dark place. Over time, the alcohol will turn a vivid green as it dissolves the chlorophyll. Once the alcohol has absorbed the pigment, carefully strain the liquid to separate the green alcohol solution from the spent plant material.
Safety and Storage Considerations
When extracting chlorophyll at home, especially with alcohol, prioritizing safety is important. Alcohol is flammable, so ensure adequate ventilation by working in a well-aired space and keep it away from open flames or heat sources. Avoid ingesting any homemade chlorophyll extracts, particularly those made with rubbing alcohol, as these are not intended for consumption. Proper handling of plant materials is also advised; always wash greens thoroughly before use.
To maintain the stability of extracted chlorophyll, proper storage is necessary. Chlorophyll is sensitive to light, heat, and exposure to air, which can cause it to degrade and lose its vibrant green color. Store water-based chlorophyll paste in an airtight container in the refrigerator, where it typically remains stable for up to one week. For alcohol-based extracts, store the solution in a tightly sealed, opaque container in a cool, dark place, such as a refrigerator, to minimize light exposure and slow degradation.
Alcohol extracts may last slightly longer than water-based ones, but are generally best used within a few days to maintain their color. Freezing can extend the shelf life of both types of extracts, offering a longer-term storage solution. Storing the extract in small, individual portions also helps preserve quality by minimizing repeated air exposure.