The wild herbs of spring, traditionally they are :
7.Daikon radish( japanese white radish)
There is considerable variation in the precise ingredients, with common local herbs often being substituted.On the morning of January 7, or the night before, people place the herbs, rice scoop, and/or wooden pestle on the cutting board and, facing the good-luck direction, chant “Before the birds of the continent (China) fly to Japan, let’s get nanakusa” while cutting the herbs into pieces. This chant varies as well.
The seventh of the first month has been an important Japanese festival since ancient times. The custom of eating nanakusa-gayu on this day, to bring longevity and health, developed in Japan from a similar ancient Chinese custom, intended to ward off evil. Since there is little green at that time of the year, the young green herbs bring color to the table and eating them suits the spirit of the New Year.