Celery: Remove the leaves from the celery before juicing so the juice isn’t bitter.
Cucumber or broccoli stalks: No need to peel the cucumber before juicing. If using broccoli stalks don’t include the florets as they have a much more pronounced flavor, save those for another use.
Kale, spinach or romaine: Kale is the strongest flavored of the three, the other two will offer a more mild tasting juice.
Apple or green grapes: I prefer to use a sweet apple as this is the only thing that adds much sweetness to the juice. Red grapes will work too but they’ll impart some color to the juice.
Fresh ginger or mint: These add a nice boost of flavor to the juice. In a pinch you could try some dried ginger but remember a little goes a long ways.
Lime or lemon: Cut around the pulp of the fruit to remove the peel and white pith, if you don’t do this first the juice will be bitter. For an easier option you can just squeeze the citrus in after juicing other ingredients.