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Bay Leaf: That green headband around Ceasar's head was bay, and it has a long and glorious culinary history in Mediterranean countries.
Bay can be bitter when fresh, so let it dry for a few days if you pluck it green from the tree. After drying, it keeps nicely in an airtight jar. It gives up its flavor slowly, which is why you add it to the beginning of slow-cooked soups and stews. It has a slightly musty aroma with shades of nutmeg that can overpower a dish, so only use half a leaf for each serving. Don't forget to pull them out before serving!

Mustard seed: Mustard is the seed of a type of brassica, making it a cousin to broccoli and cabbage. As such it loaded with powerful cancer fighters. We're not talking about the yellow American stuff that you find in ballparks (not always top quality), but the hearty seeds in your spice rack or what you might find in a quality condiment. The quality seeds are good for both your liver and your circulation.
helps prevent tumors and cancer

Parsley: This refreshing herb is good for your breath and is apparently refreshing to the rest of your body. Like all green herbs, it is loaded with chlorophyll, which is just good for people. It helps you build tissue and fight inflammation. It has even been shown to help manage blood sugars and helps to keep your weight in check. More studies are needed, but it may even help to fight cancer. All that, and a breath freshener too? Who could ask for more?
helps prevent inflammation

Turmeric: This is the amazing root that is rocking scientific circles with its anti-tumor properties, among others. It is a potent anti-inflammatory, used in Indian and Chinese medicine to treat arthritis and muscle pains. It helps to lower cholesterol, having a salutory effect on the heart. As an antioxidant, it is helpful to the liver. On top of everything else, it is a delicious herb that is a big part of the attraction of Indian curries.
helps prevent inflammation and soothes arthritis

Recipe

Curried Potato and Spinach Soup with Onion Salsa and Minted Yogurt

serves
prep time: 10
cook time: 495

ingredients

Mustard-onion salsa
1 quart chopped red onions (about 2 large)
4 1/2 teaspoons sunflower oil or canola oil
1 teaspoon nigella seeds*
1 teaspoon black mustard seeds
1 teaspoon yellow mustard seeds
2 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
,
Curry oil
3 tablespoons sunflower or canola oil
4 teaspoons curry powder
,
Minted yogurt
2/3 cup Greek yogurt
2 green onions, thinly sliced
2 tablespoons chopped fresh mint
,
Soup
2 tablespoons olive oil
1 small head of cauliflower, halved, cored, cut into 0.333 inch-thick slices, broken into pieces (about 3 cups)
1 medium white onion, chopped
3 tablespoons curry leaves
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 pound Yukon Gold potatoes, peeled, cut into 0.5 inch cubes (about 3 cups)
1 tablespoon turmeric
6 bay leaves
1 9 ounce bag baby spinach leaves
1 14- to 2 cups container firm tofu, drained, cut into 0.5 inch cubes
,
Chopped fresh parsley

directions

mustard-onion salsa:

Combine first 5 ingredients in heavy medium saucepan. Cook over medium-high heat until onions begin to soften, stirring frequently, about 4 minutes. Reduce heat to low, cover, and cook until onions are very soft, stirring occasionally, about 40 minutes. Add lemon juice and lemon peel, cook uncovered until most liquid is evaporated, stirring often, about 10 minutes. Season with salt and pepper. Can be made 1 day ahead. Cover and chill. Rewarm before serving.

curry oil:

Cook oil and curry powder in heavy small skillet over medium-high heat until curry powder darkens slightly, about 1 minute. Transfer to small pitcher. Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before serving.

minted yogurt:

Mix yogurt, green onions, and chopped mint in medium bowl. Cover and chill. Can be made 6 hours ahead. Keep chilled.

soup:

Heat oil in heavy large pot over high heat. Add next 5 ingredients. Cook until onion and cauliflower begin to brown, stirring often, about 5 minutes. Add potatoes, stir 2 minutes. Add turmeric and stir 1 minute. Add broth and bay leaves. Bring to boil, reduce heat to medium, and simmer until vegetables are tender, about 10 minutes. Add spinach and stir until wilted, about 1 minute. Add tofu, heat until warmed through, about 1 minute. Season with salt and pepper. Discard bay leaves.

Divide soup among 6 bowls, sprinkle with chopped parsley. Serve salsa, curry oil, and minted yogurt alongside.

*Nigella seeds are pungent and peppery, from a flowering plant of the same name. Also called nigella or black onion seeds. Available at indianfoodsco.com.