Water Celery (Oenanthe javanica), known as "seri" in Japanese and "water dropwort" in English, is a vigorous semi-aquatic perennial that produces crisp, celery-flavored leaves and stems in shallow water and boggy soils. In Japan, Korea, and Southeast Asia, it is a beloved spring vegetable, one of the first fresh greens to appear at the edge of streams and rice paddies. Its clean, slightly bitter, celery-parsley flavor makes it a cherished ingredient in traditional spring dishes across East Asia.
• Known as "seri" in Japanese, where it is one of the "seven herbs of spring" (nanakusa)
• Also called "water parsley" or "Java water dropwort"
• Grows naturally at the edges of streams, ponds, and rice paddies
• The species name "javanica" refers to Java, where it was first described
• One of the few commercially cultivated semi-aquatic vegetables
• WARNING: Some Oenanthe species are extremely poisonous — proper identification is essential
• Distributed from Japan and Korea through China and Southeast Asia to northern Australia
• Found naturally along stream banks, pond margins, and in shallow water
• Has been gathered as a spring vegetable since ancient times across East Asia
• One of the seven herbs (nanakusa) traditionally eaten on January 7th in Japan
• Cultivated commercially in Japan, Korea, and Taiwan
• Also naturalized in parts of North America, where it is sometimes considered invasive
• Used in traditional medicine systems across Asia
• The genus Oenanthe contains some of the most poisonous plants in the world, making correct identification critical
• First described by Augustin de Candolle in 1830
Leaves:
• Compound, with 3 to 7 pairs of ovate to lanceolate leaflets
• Dark green, glossy, with toothed margins
• 5 to 15 cm long, resembling celery or parsley leaves
• Aromatic when crushed, with a clean celery scent
• Leaf stalks are hollow and ribbed
Stems:
• Creeping, rooting at the nodes where they contact water or wet soil
• Hollow, green, 20 to 60 cm long
• Form dense mats over the water surface
• Erect flowering stems rise 30 to 60 cm tall
Flowers:
• Small, white, five-petaled, in compound umbels
• 2 to 3 mm across, borne on tall stalks
• Produced in summer
Roots:
• Fibrous, forming at leaf nodes along creeping stems
• Extensive root system in wet soil
• Requires consistently wet or saturated soil
• Naturally grows in water 0 to 10 cm deep
• Tolerates a wide range of temperatures from 5 to 35°C
• Prefers partial shade to full sun
• Adapted to nutrient-rich, muddy or loamy soils
• pH range from 5.5 to 7.5
• Very cold-hardy, surviving freezing temperatures
• Can be invasive in suitable wetland conditions
• Fast-growing, spreading by creeping stems and seed
• Dies back partially in cold weather but roots survive
• Naturally found in riparian zones, marshes, and wet meadows
• Good source of vitamins A and C
• Contains moderate amounts of B-vitamins
• Provides calcium, iron, and potassium
• Rich in dietary fiber
• Low in calories, approximately 15 to 20 kcal per 100 g
• Contains flavonoids and phenolic compounds with antioxidant properties
• Traditional Asian medicine values it for detoxifying properties
• Good source of minerals harvested from mineral-rich aquatic environments
• Contains unique aromatic compounds that give it its distinctive flavor
• Sow seeds in spring on moist soil surface; do not bury deeply
• Germination in 14 to 21 days at 15 to 20°C
• Transplant seedlings to wet beds or shallow water
• Alternatively, plant stem cuttings directly into wet soil
• Space plants 15 to 20 cm apart in rows in flooded or wet beds
• Maintain consistent water level — soil should never dry out
• Harvest young stems and leaves 30 to 45 days after planting
• Cut stems 5 to 10 cm above the base; regrowth is rapid
• Can be harvested multiple times per season
• Divide plantings annually to maintain vigor
• Grows well in container water gardens
• Essential in Japanese "nanakusa-gayu" (seven-herb rice porridge) eaten on January 7th
• Used in "ohitashi" (blanched greens dressed with dashi and soy sauce)
• Added to miso soup and clear dashi broths
• Used in Korean "namul" (seasoned vegetable side dishes)
• Stir-fried with garlic and sesame oil
• Used in Vietnamese and Thai soups and salads
• Combined with other spring herbs in traditional preparations
• Sometimes tempura-battered and deep-fried
• Used as a garnish for noodle dishes and sushi
Wusstest du schon?
Water Celery is one of the seven sacred herbs of Japanese New Year tradition, eaten on January 7th in "nanakusa-gayu" (seven-herb rice porridge) to bring good health for the coming year. This tradition dates back over 1,000 years, making seri one of the most culturally significant vegetables in Japan — despite the fact that its genus (Oenanthe) contains species considered among the most poisonous plants on Earth.
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