What Is Maror? Here’s How to Make Maror for Passover
Updated: Feb. 01, 2023
Maror, or bitter herbs, is a key Passover symbol. Here's what it represents and how to make maror for your Seder.
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Maror is a bitter herb included on the Passover Seder plate during the Jewish holiday of Passover. The spring holiday commemorates the ancient Jewish peoples’ freedom from slavery in Egypt, and the Seder is a ritual meal that involves telling the Passover story, in part by using foods to represent different themes.
Here’s a guide to what maror is and how you can make it at home.
What Is Maror?
According to Passover tradition, the bitterness of the maror symbolizes the Jewish peoples’ suffering from being enslaved. Some modern interpretations say that it also represents other forms of oppression that still exist today.
On the Seder plate, the top center spot is reserved for maror. Many Jews use horseradish for the maror, but other bitter herbs or vegetables work, too. Traditionally, they’re vegetables that grow from the ground rather than from a tree.
The other five spots on the Seder plate, going clockwise, are for a shank bone, charoset, lettuce (often romaine), parsley and an egg.
What Herbs Count as Maror?
There are a number of different herbs and vegetables you can use as the maror on a Passover Seder plate. Horseradish is the most common. Romaine lettuce, either as the main bitter herb or as a second bitter herb, is another option, along with endive or celery. Like other Passover traditions, 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. (Here are more of our favorite Jewish cookbooks.) And as culinary historian Michael Twitty explains on his blog Afroculinaria, he uses collard greens to represent his Jewish and African American identities.
How to Eat Maror
Eating maror is part of the Passover Seder rituals. First, the maror is dipped in charoset, an apple and nut mixture that’s also on the Seder plate, and then it’s sandwiched between two pieces of matzo.
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 (save some to dollop on the gefilte fish!).
For the main meal, here are some of our favorite Passover recipes.
How to Make Maror for Passover
You can use raw bitter vegetables or a store-bought jar of horseradish as maror, or make an easy homemade horseradish. The best part is, homemade horseradish comes together in just one step.
Ingredients
- 1 cup cubed peeled horseradish root (1/2-inch pieces)
- 3/4 cup vinegar
- 2 teaspoons sugar
- 1/4 teaspoon salt
Directions
Combine all of the ingredients in a food processor or blender. Process until the mixture is pureed. Cover the horseradish and store it in the refrigerator. That’s all there is to the prep!
How to Make Maror with Beets
Our horseradish recipe makes white horseradish, which is traditionally used. According to the Talmud, maror should be bitter in taste and grayish in appearance. But you’ll often see a bright pink maror on the Passover table. That’s from adding beets to the recipe. Use a raw beet, peeled and chopped into pieces the same size as the horseradish root.
Our Best Passover Recipes
Matzo Ball SoupPassover Seder wouldn't be the same without matzo ball soup! To simplify your day-of prep, you can make the soup ahead of time and pre-mix, shape and store the matzo balls in the refrigerator. From there, heat up the soup and cook the matzo balls just before serving.
(Psst: the secret to making matzo balls as good as your bubbe's is a splash of seltzer water in the batter.)
Passover Brisket
It doesn't get more traditional than Passover brisket. Making a gigantic brisket might seem intimidating, but it's the easiest way to feed a large crowd. If you have time, make the brisket a day or two ahead of time and let it cool completely in the refrigerator. Cold brisket is much easier to slice than hot brisket.
Gefilte Fish
Translated from Yiddish, gefilte fish means "stuffed fish." While recipes vary, it's generally made with a combination of fatty fish, lean fish and vegetables, with matzo meal and egg as a binder. It's important to let the fish balls cool down after cooking them, as they're traditionally served cold. Try the gefilte fish with a dollop of maror.
Orange-Spiced BrisketBrisket is a common centerpiece in Jewish holiday celebrations because it comes from the breast of the cow in the front section, adhering to kosher cooking guidelines. We love the addition of orange juice and warming spices like cinnamon and cloves, giving the rich brisket a festive touch. Hungry for more? Try these delicious Jewish desserts.
Passover RollsThis is one of those Passover recipes that can be used all week long, so don't be afraid make these matzo meal rolls a few times over the holiday. Serve them at dinner with a pat of butter (or nondairy butter) or enjoy them as sandwich bread. They're particularly good for breakfast with cream cheese and lox.
Roasted Herb & Lemon CauliflowerRoasted cauliflower is one of our favorite vegetable side dishes because it's easy to make and it can be seasoned in any way to complement your main dish. When using ground spices, remember to look for spices that are specifically certified kosher for Passover.
Pistachio Baked SalmonRoasting salmon for Passover dinner is a great way to lighten up the meal. The pistachio topping creates a crunchy exterior that tastes great and complements the salmon's soft, fatty texture.
Lemon Herb QuinoaLeavened grains (wheat, spelt, oats, barley and rye) are a no-go for Passover, but quinoa is generally accepted for Seder dinner. Although it looks pretty similar to couscous, quinoa is a seed that's a member of the same family as chard and beets.
Mediterranean Mashed PotatoesMost mashed potato recipes are rich with dairy, so they aren't the best choice for a meat-heavy Seder meal. In this recipe, we use olive oil and lemon juice instead. The oil and citrus dresses the starchy potatoes with the perfect amount of fat and acid to create a creamy consistency without the need for milk.
Lemon-Roasted AsparagusSpring asparagus is so flavorful that it doesn't require a lot of seasoning to taste great. Toss it with a little grated lemon zest, garlic, salt and pepper, and this vegetable side dish will pair perfectly with any main you choose to serve at Passover Seder.
Potato KugelNoodle kugel isn't a fit for Passover because the noodles are chametz, but potato kugel is a perfect addition to the holiday table. This potato kugel recipe uses Russet potatoes, which become soft inside but crisp up to perfection on the top layer.
Matzo BreiThis eggy dish is traditionally served for Passover breakfast or brunch. You can make the matzo brei sweet or savory: For a sweet dish, add cinnamon and sugar to the egg mixture and serve it with applesauce or jam. For a more savory spin, add onions, garlic and peppers to the egg and top the matzo brei with green onions and sour cream.
Onion KugelPotatoes aren't the only noodle-free version of kugel! This recipe is similar to a souffle, where the eggs are separated and the whites are beaten until stiff peaks form. That causes the kugel to puff up as it bakes, so the dish looks impressive and tastes light and airy.
Originally Published: April 14, 2022
