Vegetables

Japanese parsley

セリ　せり　seri

Also known asseri

At its best in Jan, Feb, Mar

Japanese parsley (seri), Japanese vegetable
Japanese parsley (seri) is at its best in Jan, Feb, Mar. It is in the market from Dec to Apr.

When it is at its best

Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec

In seasonAvailable

How to cook

Japanese parsley: Seri nabe (Japanese parsley hot pot)

Seri nabe (Japanese parsley hot pot)

Roots and all. A Miyagi speciality.

Japanese parsley: Ohitashi (blanched greens in dashi)

Ohitashi (blanched greens in dashi)

Blanched briefly.

Japanese parsley: Nanakusa-gayu (seven-herb rice porridge)

Nanakusa-gayu (seven-herb rice porridge)

One of the seven herbs of spring.

Japanese parsley: Kakiage (mixed tempura fritter)

Kakiage (mixed tempura fritter)

Brings out the aroma.

How to choose

Deep green leaves with a strong aroma. Rooted bunches should have firm white roots.

Storage

Wrap in damp newspaper and refrigerate. The aroma fades, so use quickly.

Main areas

Good to know

In Miyagi the roots are eaten too, in seri nabe. The aroma and bite of the roots are what people value.

Back to the calendar

At their best around the same time