Haru no nanakusa (the seven herbs of spring, 春の七草)
Haru no Nanakusakayu (the seven kinds of herbs of Spring), literally Haru no means spring’s, Nana means 7, kusa means herbs. It is the long-standing Japanese customary to eat nanakusa-gayu (seven herb rice porridge七草粥) with the cutting seven spring herbs on January 7th in Japan.
Traditionally, The 7 herbs are: Seri (Japanese parsley), nazuna (Shepard’s purse), gokyou (cotton weed), hakobera (chickweed), hotokenoza (Nipplewort), suzuna (like turnip), and suzushiro (Daikon).
Eating these greens is thought to replenish the body with energy from nature and to encourage good health, good spirits and extended longevity for the coming year. It’s a time-honored custom that’s also very practical, since the herbs are a good remedy for indigestion from having had too much mochi (rice cakes) and other New Year’s delicacies over the holidays.
Today, it is easy to find these fresh herbs in supermarkets, and some flower shops sell decorative versions planted in small baskets.
Tags: はるのななくさ, Haru no Nanakusakayu, Japanese herbs, Japanese New Year's food, seven kinds of herbs of Spring, The 7 herbs, 春の七草, 七草の節句
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