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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!

Carrots: We all know that carrots are good for your eyes, but did you know they have anti-cancer properties as well? They have the nicely named carotenoids that are antioxidents -- chemicals that mop up the damage that results from ordinary metabolism. That, in turn, helps to keep your cells from turning rogue and hanging with the cancer gangs. If that's not enough to make you grab a carrot, they turn out to be immune-system stimulators as well, meaning you'll have fewer occasions to ask "What's up, doc?" Yes there's a little sugar in them, but also a lot of fiber to buffer it, so only the most sugar-restricted people should worry. By the way, the vitamin K in carrots is easier to absorb if you eat them with a bit of oil or fat, like a dip.
helps prevent cancer

Celery: Celery isn't just for Bloody Marys, although that's as close as many people get to this healthful veggie. Celery may have been used as a hangover cure in ancient Rome, but its real power lies in its ability to lower blood pressure and to keep your weight under control. If you have either of these problems (and they often travel together) you could do worse than grabbing a stalk of celery to chew on.
helps lower blood pressure

Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
heart healthy, lowers blood pressure, prevents stroke, lowers bad cholesterol

Oregano: This tasty herb finds itself in much Mediterranean cooking, and is just loaded with nutrients. It is good for the digestion, and has many powerful anti-oxidants (even more than blueberries) and anti-carcinogens. It also has antibacterial and antiparasitic properties. As if that weren't enough, is also an antifungal, even taking on the notorious candida yeast. You want to use fresh oregano, as the dried herb loses the volatile oils that are responsible for its many benefits.
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

Recipe

Fish Soup with Bread and Rouille

serves
prep time: 10
cook time: 86

ingredients

1 large leek, green part coarsely chopped and white part cut into 0.25 inch pieces
1/3 cup olive oil
1 medium onion, coarsely chopped
2 celery ribs, coarsely chopped
2 carrots, coarsely chopped
3 garlic cloves, smashed
1/4 teaspoon crumbled saffron threads
2 bay leaves (not California)
1 teaspoon dried hot red pepper flakes
1 1/4 pounds plum tomatoes, coarsely chopped
3 tablespoons canned tomato puré,e
2 cups dry white wine
1 1/2 quarts white fish stock
1 (8- to 9 inch) unsliced round or oval pain au levain or sourdough loaf (1 pound), crust discarded
1 pound skinned white fish fillets such as halibut, snapper, and/or bass, cut into 1 inch cubes
1 teaspoon salt
2 cups rouille
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh flat-leaf parsley

directions

Make broth:

Wash green and white parts of leek separately in a bowl of cold water, then lift out with a slotted spoon and pat dry. Heat 3 tablespoons oil in a 1 1/2 gallons heavy pot over moderate heat until hot but not smoking, then cook leek greens, onion, celery, and carrots, stirring, until beginning to soften, about 5 minutes. Add garlic and cook, stirring, 3 minutes. Add saffron, bay leaves, and red pepper flakes and cook, stirring, 2 minutes. Add fresh tomatoes and tomato puré,e and cook, stirring, 4 minutes. Add wine and simmer, uncovered, until liquid is reduced by about half, about 30 minutes.

Stir in stock and bring to a boil. Reduce heat and simmer, uncovered, 30 minutes. Carefully pour through a fine sieve into a bowl, then discard solids.

Prepare croû,tes while broth simmers:

Preheat oven to 300 degrees.

Heat a well-seasoned ridged grill pan over moderately high heat until hot. Brush bread with remaining 2 tablespoons oil, then grill on all sides until grill marks appear. Tear bread into rough 3 inch pieces and bake on a baking sheet in middle of oven until crisp outside but soft inside, about 10 minutes. Cool croû,tes.

Heat butter in a 1 gallon heavy saucepan over moderate heat until foam subsides, then cook white part of leek, stirring, until beginning to soften, about 2 minutes. Add fish, hot broth, and salt and bring to a simmer (fish will be cooked through). Remove from heat and stir in 1/2 cup rouille.

Put croû,tes in soup plates and ladle soup over. Sprinkle with oregano and parsley and serve remaining rouille on the side.

Cooks' note:

Broth can be made 2 days ahead and cooled, uncovered, then chilled, covered. Reheat broth before adding to white part of leek along with fish and rouille.