Sometimes we forget about these powerful, medicinal little plants that lend their gorgeous flavor and aroma. Run herbs through your juicer like you would with greens. Mint, chocolate mint, spearmint, and others are beautiful in combination with sweet fruits or greens, and have a cooling effect. I love mint with cucumber, spinach, ruby red grapefruit, and apple. Fennel is another wonderful addition, and whether you’re using the stalks, blub, or fronds (or all three), it will flavor your juice with the sweet and herbal taste of anise. And don’t forget about the savory herbs, basil, thyme, rosemary, sage, oregano, dill, and one and on. These add depth to savory vegetable juices and complexity to sweet and citrusy juices. Look for fresh herbs in your garden, your farmers market, co-op, and grocery store. There’s a lot you can do with a little bit of herbs. One of my favorite summer juices stars lemongrass, which wafts like a bright and sultry perfume through watermelon, Asian pear, and pineapple.
Wash all the produce well — I like to use Veggie Wash. Scoop out the watermelon flesh into the blender and blend until smooth, and set aside. Remove the pineapple’s peel, base, and top, and discard. Slice the pineapple, including the woody core, into easy-to-juice pieces and to and run through the juicer. Run the pear and lemongrass through the juicer as well, and then combine this mixture with the blended watermelon. Serve as-is or over ice.