Unformatted text preview: dip for the 4. MAROR. Bitter herbs to remind us of the bitter times the Jews endured during
their slavery. Many Ashkenazi Jews use grated horseradish (chrane) however, the stalk or
leaves of lettuce which have a bitter taste, are really preferred as one needs to eat about
20 .c.c. of maror twice, or according to another opinion as much as 58 c.c. If one wishes to
continue the tradition of using horseradish, it may be better to eat a smaller quantity of
horseradish with lettuce to make up the amount. When using lettuce one should be
scrupulous in making sure that there are no insects clinging to the leaves. If one uses
horseradish it should be freshly grated and not cooked or pickled or left soaking in water for
24 hours. If the Seder night is on Friday night, it should be grated well before the onset of
Shabbat, and kept sealed so it does not lose too much of its strength
5. KARPAS.. Parsley, celery, cucumber or boiled potato, onion, or any vegetable
that grows in the ground for dipping in the bowl of: 6. SALT WATER or some people prefer vinegar. If...
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This document was uploaded on 03/24/2014.
- Spring '14
- The Bible