This how I get a variety of greens into my body without having to think about it every day. This mix includes nasturtiums, leaves and flowers, fennel fronds, Zimbabwe spinach, wandering Jew, spearmint, oregano, lavender, rosemary, spekboom, chickweed, clover, ashwagandha, radish leaves, wild forget-me-not, dandelion, nettles, holy basil and a little bit of wild als (Cape wormwood). All except the fennel grows pretty much untamed in my Cape Town, South Africa garden.

I blend all this together and add olive oil, garlic, salt, pepper, turmeric, chili maybe, lemon juice or raw apple cider vinegar (or both), and nutritional yeast.

A daily addition of 2-3 tablespoons of this added to my scrambled eggs, salad dressing, roasted vegetables, soup, curry etc, and I am off to a good start.

Variety rather than quantity, is what we are looking for. Your microbiome only requires 1/2 -1 tsp of any whole food to thrive, but give it the remnants of food (refined foods) and the opposite will occur.

Chlorophyll also supports optimal mitochondrial support as well as providing natural folate required for healthy gene expression

What are you growing in your garden?