Over the weekend I tried using a juice extractor for the first time, juicing fennel as part of a recipe from Sean Brock's book "Heritage". I made the mistake of using the green tops as well as the white bulbs; rather than having very pale celadon-colored juice, I ended up with very dark green juice that got even darker while I was straining it.
My question is, could I salvage this using pectinase? Or should I just start over and use this in something that won't be affected by the color?
