Preparations for the Seder
3. For "marror" ("bitter herbs") (1), it is customary to use horseradish
("Tamcha") (2). Since it is very strong, one may grate it, however, one
should be careful that it does not completely lose its strength. [For this
reason,] one should grate it when one returns from the synagogue [after
the evening service]. (See Chapter 98, Law 3, which states that one should
grate it in an abnormal manner). [When Pesach falls] on Shabbos, and thus,
it is forbidden to grate it [after nightfall], one should grate it during
the day and cover it until the evening (3).
It is, however, preferable to use "chazeret" ("romaine lettuce"), which is
also called "chasah," because it is easy to eat, and can be defined as
"marror" ("bitter herbs"), because when it is left in the ground for a long
time, its stem becomes bitter (4). One may also fulfill one's obligation
with "la'ana," which is called wormwood. ([One may also use] endives (5)
("Alushin") or date ivy ("charchavinah"). These, however, are uncommon in
our lands (Hungary in the late 19thC).
All the [five species mentioned above which] may be used to fulfill one's
obligation of "morror," may be combined [to make up] the size of an olive
("k'zayis") [ that one is obligated to eat at the Seder]. One may fulfill
one's obligation by eating either the leaves or the stem [of these
vegetables]. The obligation cannot be fulfilled by eating their roots.
The exclusion of the roots applies to the small roots that branch off in
either direction, [but not to] the main root, from which the leaves
grow. Although it grows within the ground, it is considered part of the
stem. Nevertheless, if possible, it is preferable to use the leaves and
the portion of the stem that protrudes from the ground, because some
authorities maintain that any portion that grows in the ground is
considered a root.
A person can fulfill his obligation with leaves only when they are fresh.
In contrast, one may fulfill his obligation with stems whether they are dry
or fresh, but one may not use them (or leaves) if they are cooked or pickled.
(1) Exodus 12:8 states: "...and they must eat [the meat of the Pesach
sacrifice] along with matzah and bitter herbs." Although nowadays, without
a Temple in Jerusalem, there is no Pesach sacrifice, the Sages instituted
the eating of bitter herbs at the Pesach seder as an allusion to the fact
that the Egyptians embittered the life of our forefathers in Egypt.
(2) The Mishna lists 5 species of plants with which one can fulfill the
obligation of bitter herbs on Pesach: a) Chazeret (Romaine lettuce) b)
Alushin (endives or escarole) c) Tamcha (horseraddish) d)
Charchavinah e) Marror (many authorities feel that these last two species
are no longer known to us through tradition).
(3) So that it doesn't lose its strength.
(4) According to the Jerusalem Talmud, the development of the species
"chazeret" parallels the development of the bondage in Egypt. Just as the
"chazeret" is at first sweet, but then becomes bitter after being left in
the ground for a long time, so too the Jews in Egypt were at first treated
royally and lived luxuriously, and then gradually descended into slavery.
Also, the other name for "chazeret" is "chasah," which means "mercy" and
alludes to the fact that Hashem had mercy on the Jews and saved them from
the bondage. Actually, the word, "Pesach," which some say comes from the
root which means " to pass over," is translated in Targum Unkelus as
"Eichos," which comes from the root meaning "mercy" or "love" (See Targum
on Exodus 12:13 and Rashi). It would have been interesting had this second
meaning been accepted as the primary one - we would then be celebrating the
festival of "Love" rather than "Passover."
Although many authorities use the word "salatim" to refer to "chazeret",
which could include all kinds of lettuce (crisp-head and iceberg lettuce),
nevertheless, the common practice is to use Romaine lettuce. Whatever
lettuce one uses, it must be checked thoroughly for bugs before using it.
The reason is was customary in many communities to use horseradish was
either because lettuce was hard to find, or because it was hard to check it
(5) The endives sold in the U.S are apparently not the true endive or
escarole, but rather what is known as French (Witloof) or Belgium endive,
which are grown on the chicory root. Since there is a question as to
whether or not our endives are included in the species called "alushin"
listed in the Mishna, it is recommended that they not be used for the
mitzvah of marror ("Laws of Pesach" by Rav Avrohom Blumenkrantz).