“For the earth which drinketh in the rain that cometh oft upon it, and bringeth forth herbs meet for them by whom it is dressed, receiveth blessing from God: (Heb 6:7) “A bowl of canned soup is a quick and easy meal option when you’re pressed for time, but sometimes it’s hard to find the veggies in there. So soup up your soup with this: fennel. Fennel — a spice, herb, and veggie all rolled into one — happens to complement lots of different soups…. And it’s loaded with disease-stomping antioxidants. Not only is aromatic, versatile fennel an antioxidant powerhouse, but also it may help hinder foodborne bacteria like E. coli, Salmonella, and certain strains of Staphylococcus. Look for this wholly edible root vegetable in the produce section. It looks like a bulb with feathered leaves and celery-like stalks — just toss some chopped bits in your bowl before you heat your soup.” (RealAge.com Sept. 22, 2008) “God has caused to grow out of the ground herbs for the use of man and if we understand the nature of these roots and herbs, and make a right use of them, there would not be a necessity of running for the doctor so frequently, and people would be in much better health than they are today.” (PH144.7)