Herbs are some of the most nutrient-rich plants in the world. Ounce by ounce, they contain denser amounts of vitamins and nutrients than most vegetables.
Adding herbs to your juicing routine is the quickest way to access these nutrients and anti-inflammatory properties— especially when using your fresh herb harvests. Herbal juices are as rich in flavor as they are vitamins.
Here’s a complete guide to juice with herbs & herbal juicing — from the best herbs to use to the best tools to juice.
Common Herbs Used in Juicing
Each herb offers different health benefits. By knowing a little about each herb, you can customize a vitamin routine for yourself.
Basil is a great source of Vitamin K, Manganese, Iron, Vitamin A, and Vitamin C. Use it for calcium, magnesium, and omega-3 fatty acids.
Basil is also good for digestion, reducing inflammation, and fighting free radical activity. It has a sweet flavor and somewhat anise flavor that goes well with lime, cucumber, orange, and other fruits.
Mint has loads of Vitamin A, iron, and manganese. It aids in relieving indigestion and may improve irritable bowel syndrome. The distinct minty flavor works with cucumber, celeries, and apple.
Oregano is particularly rich in anti-oxidants — higher than any other spice. Use it to get Vitamin B6, potassium, copper, and dietary fiber. Oregano has a strong, slightly bitter flavor so use it sparingly in your juice. Try with orange!
Parsley contains vitamins A, K, and C and good amounts of calcium, iron, magnesium, and potassium. Parsley is known for brightening flavors. Use it with apple and ginger.
Rosemary’s a great source of Vitamin B6, potassium, and copper. Turn to it for dietary fiber, Vitamin C, Vitamin A, and Folate. With a slightly minty, sage-like flavor, Rosemary goes well with Lemon and Pear.
Add thyme to your juices for Vitamin E, Thiamin, Zinc, and Magnesium. Thyme has a very subtle flavor that’s often described as “dry.” Use in green juices with Beets and Ginger.
Tools Used for Juicing
Many people don’t realize that juicing is not the same thing as blending. So while blending can result in a similar product, juicing is a specific process that maximizes the nutrients in your drink. As such, juicing requires a specific juicer.
Generally speaking, there are two types of juicers: centrifugal and masticating.
The centrifugal juicer is the most popular type of juicer. It processes ingredients at a high speed, juicing ingredients nearly instantly. You simply drop ingredients into the feeding chute.
The downsides to the speed is the heat produced by the high spinning blades may cause a loss of nutrients and produces bubbles. Centrifugal juicers are a good option for beginner juicers or those of us looking for convenience.
A masticating juicer uses slow-moving gears to crush and squeeze ingredients thoroughly. As such, there is little foam and no nutrient loss. Masticating juicers are a good option for avid juicers who want to spend the time juicing.
How To Get the Most out of Herbs
Because herbs are such small ingredients, it can be difficult to juice them well. Use the following tick to make sure your herbs are juiced thoroughly.
Roll tightly into a cylindrical shape and wedge into a celery stalk or between two ingredients like apple slices or cucumbers. Nudge through on a slow speed one push at a time.
Whatever you do, herbal juicing is about adding exciting flavor and rich nutrients. Experiment with your herb garden harvests and have fun!