Seri water dropwort

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Seri water dropwort













Oenanthe javanica
Seri is native to the Northern Hemisphere and Australia. In addition to growing near clean streams, seri is often found near rice paddies in Japan. The seri growing near streams is called mizuzeri [lit. water seri], and the one near rice paddies is called tazeri [rice field seri]. Tazeri is often treated as a (noxious) weed due to its vigorous growth. The vigor of the plant is said to be where its name comes from, at least phonetically. While written in different characters, seri means bidding at wholesale fish and produce markets, and seru, the verb form of seri, means to aggressively compete. In turn, it is one of the easiest vegetables to grow -- you can start with a bunch you buy at a grocery store, by keeping their stems in water for some days or weeks. If stems come with roots, even very short ones, success is almost guaranteed. Once roots are long enough, you can transplant seri to soil, either in a pot or in the ground. The plant will be happy as long as you keep it watered.

As a native plant and long-appreciated seasonal herb, seri appears in a number of old literary works. Harvesting or gift use of seri in early spring is mentioned in "Manyoshu," Japan's oldest poetry collection compiled in the 7th-8th century, and as food, seri is mentioned in "Kojiki," the oldest (early 8th century) history book in Japan.

Seri, as one of the seven spring herbs with medicinal effects, is repeatedly cited in literature beginning in the 13th century or so. Today, seri still takes the stage every year in the custom of eating nanakusa-gayu [seven-herb rice porridge] on January 7 as a wish for good health. The natural season for the seven herbs is not necessarily in January, yet seven-herb packs for nanakusa-gayu are commonly found at shops in early January in Japan.

Among more recent books, "Waka Shokumotsu Honzo," an early 17th-century book on edible herbs, describes seri as "sweet, free of poison, stops bleeding, increases vigor and vitality," and the late 17th-century "Honcho Shokkan" on Japanese food explains that seri "improves intestines, eliminates jaundice, also reduces (body) heat after drinking."

Seri is rich in β-carotene (1900 μg/100 g edible part) and Vitamin C (20 mg). β-carotene is converted into Vitamin A in the human body as necessary and controls active oxygen while maintaining functions of skin and mucus cells and improving the immune system. Other notable nutrients are folic acid (110 μg), niacin (1.2 mg) and pantothenic acid (0.42 mg) among vitamins, and calcium (34 mg), potassium (410mg), magnesium (24 mg) and iron (1.6 mg) among minerals, as well as fiber (2.5 g).

Seri's distinctive aroma contains eugenol, which is also found in clove and bay leaves, and is known for its calming effect. Pyrazine, another aromatic component, is said to help prevent blood clots and strengthen liver functions.

Seri is not a common produce item at Japanese grocery stores in the US. Korean grocery stores are your better bet. Seri is called "minari" in Korean, and is often available in cool/cold seasons.

17 kcal/100 g; 93.7% water, 2.0% protein, 0.1% fat, 3.3% carbohydrate, 1.2% ash


Recipes with seri

Try seri in the following recipes

(Last updated: January 31, 2017)



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