When I’ve spoken about eating 30 plants with other people, the immediate reaction has been, ‘That’s a lot of vegetables!’ But that’s missing the point: the challenge is about eating more things that grow, whether that’s grain, fruit, nut, seed, veg or herb. And herbs are not only incredibly nutritionally dense, but they make everything taste better.

I’m no stranger to a pot of dried oregano or pepper flakes, but these days, I make fresh herbs and spices a non-negotiable part of my diet. I splash nearly all foods in lemon or lime juice. Curries are topped with fresh coriander, mint is chopped into salads, and I make my own turmeric root and orange juice. I serve meals with side bowls of sumac, olive oil and za’atar almost daily, as well as cooking mushrooms in shawarma spices.

“I’ve been eating over 30 plants a week for a year – here's how it's transformed my gut health”