ב"ה

Welcome! Please login for more site features.

Home | About Us | Contact Us | Ask the Rabbi | Donate

Passover Seder Reservation Form Adult Education Women Children Shabbat Services BLT Inspiration Photos FAQs Donate

JewishQuadCities.com » Jewish Practice » Jewish Holidays » Passover » Passover Seder » Seder Preparations » The Bitter Herbs

6 Comments

The Bitter Herbs

Maror

The bitter herbs are eaten once after the matzah (step 9 of the Seder), and then again with matzah in the Korech sandwich (step 10).

How much bitter herbs should one eat each time? Three-quarters of an ounce (a little more than 7 grams).

Either of two different types of bitter herbs may be used at the Seder, individually or in combination:

Peeled and grated raw horseradish.
Romaine lettuce. [Some suggest that the stalks be used rather than the leafy parts, because of the difficulty in properly examining and ridding the leafy parts of commonly present tiny insects.] Three-quarters of an ounce of stalks covers an area 3″ × 5″.

Click here to learn more about the bitter herbs used on the Passover seder plate.

6 Comments


	The content on this page is copyrighted by the author, publisher and/or Chabad.org, and is produced by Chabad.org. If you enjoyed this article, we encourage you to distribute it further, provided that you comply with the copyright policy.

Reader Comments
Latest Comments:

Posted: Apr 2, 2012

GMOs

you suppose right; that is exactly the problem when the so called "scientists" assume they can improve G-d's creation and with the grandeur of little gods start tinkering with the nature by mixing genes of insects and fish with plants

Posted By Chaya, Miami, FL

Posted: Apr 18, 2011

Herbs

They most certainly are the traditional bitter herbs of Passover and I suggest that Chabad.org do better monitoring to remove comments like these. It's one thing to have a question, it's another to publish someone's statement.

Posted By Joe, brooklyn, ny

Posted: Mar 25, 2010

GMOs

Regarding post one, GMOs aren't really that bad. They're a buzzword and people freak out about them, but when you think about it, we've been "genetically modifying" organisms since the dawn of agriculture. The ancestor of the carrot was a bitter root barely recognizable to us; the wild cabbage, a rather nondescript plant, has been molded by farmers into dozens of commonplace vegetables. The difference is it's done in a lab in a short time vs. in a field over a longer period.

I suppose that an organism with genes from a non-kosher organism could be a problem, but I'm thinking they haven't yet spliced romaine lettuce and pork.

Posted By Max, Fredericton, NB/Canada

Posted: Mar 16, 2010

Lettuce

Just a comment on point No.2 regarding removal of insects. If you soak vegetables, fruit, lettuce etc. in salt water for at least 10 minutes, the insects become dislodged. Bear in mind, worse than the insects are genetically modified/transgenic/genomic modification of food. Insist the sellers can guarantee they are none of the above.

Posted By Stella H Howell, wokingham, BERKS

Posted: Feb 16, 2009

those are not the traditional herbs of the passover

Posted By Anonymous

Posted: Mar 29, 2007

thanx 4 the 411. its soooo helpful!

Posted By Anonymous, bridgeport, ct

Seder Preparations


	The Matzah


	The Wine


	The Bitter Herbs


	The Seder Plate


	Recipes


	Seder Shopping List

		Find a Seder
		Order Matzah
		Sell Chametz
		Passover Store
		Greeting Cards
		Passover Recipes

Related Subjects

Related articles
		Jewish Holidays: Passover: A Matter of Taste?
		Jewish Holidays: Seder Wizard
		Jewish Holidays: The Vegetarian Era
		Mitzvahs & Traditions: Seder Preparations
		Jewish Holidays: 9. Bitter
		Jewish Holidays: Rachtzah - Shulchan Orech
		Jewish Holidays: Spiritual Guide

More articles on
		Passover (604 articles)
		Seder (337 articles)
		Maror (14 articles)

Chabad Lubavitch of the Quad Cities. • 1880 E. 54th Street • Davenport, IA 52807 • 563-355-1065