Maror
In its own language: מָרוֹר
Bitter herbs eaten at the Passover Seder to recall the hardship of slavery in Egypt
Maror is the collective name for the bitter herbs eaten at the Jewish Passover Seder, as a symbol of the bitterness of slavery in Egypt. Traditionally, it can include romaine lettuce, horseradish, endive, and other bitter greens, depending on local custom. Maror is dipped in charoset and eaten with matzo during the Seder ritual.
- Maror means 'bitter' in Hebrew and refers to bitter herbs for Passover
- Common maror herbs include romaine lettuce and horseradish
- It is dipped in charoset and eaten at the Seder meal
- Maror symbolizes the bitterness of slavery in Egypt
- Jewish law requires maror to be eaten raw, not cooked or pickled
What is Maror?
Maror refers to the bitter herbs that are part of the Jewish Passover Seder. These herbs are eaten to recall the bitterness of slavery in Egypt. The most common types used today are romaine lettuce and horseradish, but other greens such as endive, chicory, and sowthistle may also be used, depending on tradition. The herbs are typically raw and have a sharp, biting or slightly bitter taste. They are placed on the Seder plate as a symbol and are eaten as part of the ritual meal.
Where does Maror come from?
The practice of eating maror comes from the biblical commandment to eat the Passover sacrifice with unleavened bread and bitter herbs, as described in Exodus and Numbers. After the destruction of the Temple in Jerusalem, the obligation to eat maror became rabbinical rather than biblical. The word 'maror' comes from the Hebrew for 'bitter,' reflecting its symbolic meaning. Over time, different Jewish communities have used various local bitter greens to fulfill this tradition.
How is Maror made?
Maror is not a cooked dish but a selection of raw bitter herbs prepared for the Seder. The greens are washed and arranged on the Seder plate. During the ritual, a portion is dipped into charoset, a sweet mixture representing mortar, and then eaten. Jewish law specifies that the herbs should not be cooked or preserved with vinegar or salt, so their bitterness remains unaltered.
How and when is Maror eaten?
Maror is eaten during the Passover Seder, a ritual meal held on the first night of Passover. Each participant recites a blessing over the maror before eating it. It is first dipped in charoset, then eaten alone or together with matzo in a practice called Korech. The amount eaten is specified by Jewish law, and the taste is meant to be sharp or bitter, to evoke the hardship of slavery.
Kinds of Maror
Different Jewish communities use various plants for maror. Ashkenazi Jews often use horseradish, while romaine lettuce is common in many traditions. Endive, chicory, and sowthistle are also used, especially where these plants are native. The choice often depends on local availability and custom. Some communities use more than one type on the Seder plate.
What Maror means
Maror is a central symbol in the Passover Seder, representing the suffering of the Israelites in Egypt. Its bitterness is meant to be experienced directly, connecting participants to the story of Exodus. The ritual of eating maror is accompanied by blessings and readings from the Haggadah. The choice of herb and the way it is eaten can vary, but its meaning remains central to the festival.
When Maror is on the table
Questions people ask about Maror
What is maror made of?
Maror is made from raw bitter herbs such as romaine lettuce, horseradish, endive, chicory, or sowthistle. The specific plant used can vary by community and local availability.
Where does maror come from?
Maror is a Jewish ritual food with origins in biblical commandments from Exodus and Numbers. It is most closely associated with Israel and the Jewish diaspora.
Why is maror eaten at Passover?
Maror is eaten to symbolize the bitterness of slavery experienced by the Israelites in Egypt, as described in the Torah. It is a key part of the Passover Seder ritual.
How is maror eaten during the Seder?
During the Seder, maror is dipped in charoset and eaten after a blessing. It may also be eaten together with matzo in a ritual called Korech.
Is maror always the same plant?
No, different communities use various bitter herbs for maror, including romaine lettuce, horseradish, endive, chicory, and sowthistle, depending on tradition and availability.
Good reading and sources
The facts on this page come from the Wikipedia article "Maror", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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