1.   Add a few leaves of fresh basil to the salad.

2.   Add a few leaves of basil, the spinach and parsley.

3.   Add sage leaves and stir to coat.

4.   Add the leaves to the bowl with the previous ingredients.

5.   Add cilantro leaves and serve.

6.   Add a few leaves of baby spinach to each.

7.   In blender, puree watermelon in batches, adding mint leaves, if desired, to one of the batches.

8.   Just before serving, add sorrel leaves, and mix gently.

9.   Place in a stockpot, sprinkling lightly with salt as you add leaves.

10.   Some producers add small leaves of Red Russian kale, which are fine in moderation.