Every year on January 7th, the Japanese celebrate a traditional event called “Nanakusa-no-sekku” or the Festival of Seven Herbs. On this day, people eat a special rice porridge containing seven specific herbs, believed to bring health and longevity. Let’s dive into the fascinating history and significance of these seven spring herbs.
What are the Seven Spring Herbs?
The seven herbs used in this special porridge are:
- Water dropwort (Oenanthe javanica)
- Shepherd’s purse (Capsella bursa-pastoris)
- Cudweed (Gnaphalium affine)
- Chickweed (Stellaria media)
- Nipplewort (Lapsana apogonoides)
- Turnip (Brassica rapa)
- Radish (Raphanus sativus)
These herbs are packed with vitamins and minerals, providing a nutritional boost after the long winter months.
Why Seven Herbs?
The significance of the number seven is deeply rooted in Japanese culture. In Buddhism, seven is considered an auspicious number. Additionally, an ancient Chinese text called “The Book of Rites” mentions a dish made with seven vegetables, which may have influenced the Japanese tradition.
The Origins of the Seven Herb Festival
The custom of eating seven-herb porridge is believed to have started during the Heian period (794-1185). A Buddhist monk named Ryōgen is credited with selecting the original seven herbs and promoting their health benefits. However, the exact herbs used in Ryōgen’s time differed from those used today.
It wasn’t until the Edo period (1603-1868) that the current seven herbs became popular. A well-known herbalist named Kaibara Ekiken introduced the modern selection of herbs in his book “Yamato Honzō,” solidifying their place in the festival.
A Timeless Tradition
The Festival of Seven Herbs continues to be celebrated in Japan, serving as a reminder of the importance of health, seasonal eating, and connection to nature. By partaking in this ancient tradition, people express gratitude for the nourishment provided by the earth and set intentions for a healthy year ahead.
