Bitter Herbs of Passover (Maror)

About this recipe

*And they shall eat the flesh in that night, roast with fire, and unleavened bread; and with bitter herbs they shall eat it.* So Exodus 12 instructs the Israelites on the night of Passover. The bitter herbs — *maror* — were the taste of bondage in Egypt remembered at the freedom table; the rabbinic tradition lists candidates including endive, chicory, dandelion, lettuce, horseradish, parsley. This simple plate of bitter greens with olive oil, salt, and a squeeze of lemon honors that long tradition. Whether eaten at a Seder, used as a contemplative meditation, or simply served alongside a meal to balance sweetness with bitterness, it carries the lineage of remembrance.

Ingredients

• 1 cup mixed bitter greens — dandelion leaves, endive, chicory, escarole, or arugula (sesquiterpene lactones)
• 2 tbsp fresh parsley, chopped (chlorophyll)
  Diuretic / detox — supports Liver & Detox
• 2 tbsp extra virgin olive oil (ancient anointing fat)
  Deep heavy moisturizer — supports Skin · Digestive
• 1 tsp sea salt, flaky if available (electrolytes)
  Mineral and electrolyte — supports Respiratory & Breathing · Skin
• Juice of 1/2 lemon (vitamin C)
• Optional: 1 tsp grated fresh horseradish for traditional sharpness

Method

1. 1 Wash and tear the bitter greens; pat dry.
2. 2 Toss with parsley.
3. 3 Drizzle with olive oil; sprinkle salt; squeeze lemon over.
4. 4 If using horseradish, add at the end (don't let it sit before serving — sharpness fades).
5. 5 Serve alongside flatbread or a roasted meal.

What you'll notice

• A bitter dish for marking remembrance
• Restores digestive fire
• Mineral-rich greens with traditional weight
• Five minutes to assemble
• Bitter taste — that's the point

Tips & storage