Growing “Sabze”

The tradition of growing sabze (sprouted greens) for Nowruz dates back to the Sasanian era. At that time, twenty-five days before the arrival of spring, people would build twelve columns out of raw clay bricks and plant various kinds of grains and legumes on them. These included wheat, barley, rice, broad beans, safflower, millet, corn, beans, chickpeas, sesame, mung beans, and lentils. The plants were carefully watered and tended, but they were not harvested until the sixth day of Farvardin. On that day, the sprouts were brought out and distributed among the people as a symbol of blessing and good fortune. Planting these seeds also served as a kind of omen: people believed that whichever crop grew best during this time would be the most prosperous and profitable in the coming year.

Although the clay columns used in the past are no longer part of the tradition, many people today still grow sprouts about ten days to two weeks before the New Year. They plant seeds such as wheat, lentils, mung beans, and others in small or large containers so they can be placed on the Haft-Sin table. Sabze symbolizes freshness, greenery, and vitality, and it is one of the main elements of the Nowruz table.

People usually keep the sabze until the thirteenth day of Farvardin, known as Sizdah Bedar. On that day, families go outdoors for a picnic, and the sabze is traditionally thrown into flowing water.

The seeds most commonly used for growing sabze are wheat, lentils, mung beans, and garden cress. In Azerbaijan, people plant wheat and lentils on the third Wednesday of the month of Esfand in preparation for the New Year table. In Yazd, people begin growing sabze from the middle of Esfand, planting it in bowls, plates, and even on earthenware jugs.