{"id":89554,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/homemade-horseradish\/"},"modified":"2025-02-14T10:56:15","modified_gmt":"2025-02-14T16:56:15","slug":"homemade-horseradish","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/homemade-horseradish\/","title":{"rendered":"Maror"},"content":{"rendered":"

Maror is a symbolic food eaten during Passover, the Jewish spring holiday commemorating the ancient Jewish peoples’ freedom from slavery in Egypt. The Seder is a ritual meal that involves telling the Passover story, and maror\u2014the bitter herbs\u2014are an essential part of the Seder plate<\/a>, alongside other symbolic foods like charoset<\/a>.<\/p>\n

What is maror?<\/h2>\n

According to tradition, bitter herbs are eaten during the Passover Seder<\/a> to symbolize the Jewish people’s suffering while enslaved in Egypt. Some modern interpretations say that it also represents forms of oppression that still exist today. Many Jewish homes use horseradish for the maror, but other bitter herbs or vegetables\u2014like endive\u2014work as well. Traditionally, you use vegetables from the ground rather than from a tree. The other five spots on the Seder plate are for a shank bone (or a roasted beet for vegetarians), charoset, lettuce (often romaine), parsley and an egg.<\/p>\n

What herbs count as maror?<\/h2>\n

You can use several different herbs and vegetables as the maror on a Passover Seder plate. Horseradish<\/a> is the most common. Romaine lettuce is another option, either as the main bitter herb or as a second bitter herb, as are radicchio and celery. Like other Passover traditions<\/a>, maror is different in different countries. In Brazil, where horseradish root isn’t native, some people use wasabi powder or mustard greens, according to the cookbook King Solomon’s Table<\/a>. And as culinary historian Michael Twitty explains on his blog Afroculinaria<\/a>, he uses collard greens to represent his Jewish and African American identities.<\/p>\n

How do you eat maror?<\/h2>\n

During the Seder, maror is eaten sandwiched between two pieces of matzo<\/a>, with a big scoop of charoset, the apple and nut mixture. While some people enjoy the spicy taste of horseradish and happily eat it throughout the week of Passover, maror is primarily a symbolic food that’s eaten in small amounts as part of the Seder (don’t forget to save some to dollop on the gefilte fish<\/a>).<\/p>\n

Ingredients for Maror (Homemade Horseradish)<\/h2>\n

\"OverheadJonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n