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.
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
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.
Red Roasted PotatoesSimple herb-roasted potatoes are a welcome addition to any Passover meal, especially when served alongside brisket and jus! The rosemary gives these potatoes a distinct fragrant taste, and the whole dish comes together in under a half hour.
Jewish Chocolate Chip Mandel BreadMandel bread can be made kosher for Passover by substituting matzo meal for the flour. This biscotti-like crispy cookie can be enjoyed with some coffee at the end of the Seder or throughout the week when you're in the mood for a treat. They stay good for two weeks, so no need to worry about them going stale.
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 Rainbow CookiesThese gorgeous layered cookies are made with almond flour and matzo meal, so they adhere to kosher for Passover rules. Feel free to change up the color of each layer by using different types of food coloring.
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.
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 RadishesRoasted radishes are great with any holiday dinner, but they pair especially well with brisket or roast chicken for Passover. Instead of using the olive oil called for in the recipe, try swapping in schmaltz for an extra flavor boost.
Flourless Chocolate TorteFlourless chocolate cake is a classic Passover dessert. You don't have to make any substitutions since it's inherently kosher for Passover. Plus, it's a great recipe to have under your belt for when you need to make a gluten-free dessert, whether it's Passover or not.
TzimmesThis Jewish stew is rich in color and flavor, and it's a classic accompaniment to Passover or Rosh Hashanah. Between the sweet potatoes, carrots, dried plums, orange juice, honey and brown sugar, this dish is sweet enough that you won't need to serve dessert (but that doesn't mean you can't!).
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.
Lemon Herb QuinoaLeavened grains (wheat, spelt, oats, barley and rye) are a no-go for Passover, but quinoa is generally accepted for Seder dinner. Though it looks similar to couscous, quinoa is a seed that's a member of the same family as chard and beets.
Passover PopoversTraditional dinner rolls aren't allowed for Seder dinner—Passover recipes must use unleavened grains only—but you won't miss them if you make these matzo cake meal popovers. They puff up and become delightfully crispy as they bake, and all you need to make them is a muffin pan.
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.
Mediterranean Rack of LambThe tradition of eating lamb on Passover ended in 70 CE with the destruction of the Temple in Jerusalem, and some Jews don't find it appropriate to serve lamb for Passover dinner. Others deem it acceptable if the lamb is roasted in a pan with liquid. Depending on your family's customs and interpretations of the rules, this bread crumb-free rack of lamb could be perfect as your dinner centerpiece.
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.
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
