Japanese Parsley🌿

One of the Seven Herbs of Spring. A perennial that grows along paddy field ridges and waterside areas, with aromatic leaves and stems that are edible. It bears small white flowers in compound umbels. The plant spreads by stolons, rooting at the nodes. It is the "seri" used in the traditional seven-herb rice porridge (nanakusa-gayu).

Identification Points

• ✓Grows in waterside and wetland habitats
• ✓Leaves are once or twice pinnately compound; leaflets are ovate to rhombic
• ✓Has a distinctive strong aroma (characteristic celery-like scent)
• ✓Small white flowers in compound umbels
• ✓Roots and stolons emerge from the stem nodes

Morphological TraitsAI-estimated, needs verification

Phylogenetic Positionセリ科 →