The Seder Plate
The placement and symbolism of the items on the seder plate.
Sephardic recipes for haroset allude to this fertility symbolism by including fruits, such as dates and figs, mentioned in Song of Songs, the biblical book that is most infused with images of love and sexuality.
Maror--This bitter herb allows us to taste the bitterness of slavery. Today, most Jews use horseradish as maror. Originally, though, maror was probably a bitter lettuce, such as romaine, or a root, such as chicory. Like life in Egypt, these lettuces and roots taste sweet when one first bites into them, but then become bitter as one eats more. We dip maror into harosetin order to associate the bitterness of slavery with the work that caused so much of this bitterness.
Hazeret--A second bitter herb, used in korech or the Hillel sandwich, which consists of matzah and bitter herbs (some add haroset as well). Many Jews use horseradish for maror and romaine lettuce or another bitter green for hazeret. Others use the same vegetable for both parts of the seder, and do not include hazeret on the seder plate at all.
Z'roa--A roasted lamb shank bone that symbolizes the lamb that Jews sacrificed as the special Passover offering when the Temple stood in Jerusalem. The z'roa does not play an active role in the seder, but serves as a visual reminder of the sacrifice that the Israelites offered immediately before leaving Egypt and that Jews continued to offer until the destruction of the Temple. Vegetarians often substitute a roasted beet, both because the red of the beet resembles the blood of the sacrifice and because the Talmud mentions beets as one of the vegetables sometimes dipped during the seder.
Beitzah--A roasted egg that symbolizes the hagigah sacrifice, which would be offered on every holiday (including Passover) when the Temple stood. The roundness of the egg also represents the cycle of life--even in the most painful of times, there is always hope for a new beginning.
There are a few traditions regarding the arrangement of items on the seder plate. Most commonly, the maror is placed in the middle of the plate. The hazeret is at the six o'clock position followed by, moving clockwise, karpas (seven o'clock), beitzah (11 o'clock), z'roa (one o'clock), and haroset (five o'clock).
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