The Festival of Seven Herbs is the long-standing Japanese custom of eating seven-herb rice porridge on January 7. The custom originated in China during the Tang dynasty, and it was introduced to Japan in the Nara period. The custom seems to have been practiced popularly in the Edo period. Seven herbs are water dropwort (Oenanthe javanica), shepherd’s purse (Capsella bursa-pastoris), cudweed (Pseudognaphalium affine), chickweed (Stellaria media), nipplewort (Lapsana communis), turnip (Brassica rapa) and Japanese radish (Raphanus sativus).
https://en.wikipedia.org/wiki/Nanakusa-no-sekku; https://en.wikipedia.org/wiki/Jinjitsu; https://www.foodinjapan.org/japan/nanakusa-gayu
Commercially available the seven herbs of spring
One example of freeze-dried seven herbs of spring