How to Make Maror for Passover. Maror is also spelled marror and is derived from the Hebrew word for bitter. It refers to the bitter herbs eaten during the Passover Seder and symbolizes the bitterness of slavery in Egypt. Only certain vegetables may be used to make maror, usually horseradish and romaine lettuce. Other choices include dandelion and endive, but flavorings of any kind are forbidden. Here's how to make maror for Passover.
Take enough horseradish to make a ball the size of an olive and load it on to a leaf of romaine lettuce. This is the most common type of maror. The amount of maror required to be eaten in order to fulfill the mitvah is specified in the Halakha.
Use freshly grated horseradish root, if possible. Horseradish in a jar is considered unacceptable by some Jewish authorities.
Prefer horseradish over lettuce in most cases, especially the Ashkenazic traditions. However, some Haggadahs hold that romaine lettuce is more appropriate because it becomes bitter after the first taste and therefore more accurately symbolizes the slavery in Egypt. It is also much easier to eat than horseradish.
Substitute iceberg lettuce for romaine in some cases depending on the authority. The lettuce must be carefully cleansed of any insects.
Place the maror in the center of the table and at the bottom of the plate. Dip the maror into the charoset and shake off the excess. A specific blessing must be recited before eating the maror.