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Bitter herbs at the Passover table

Exodus 12:8: "That same night they are to eat the meat roasted over the fire, along with bitter herbs, and bread made without yeast." It says bitter herbs. It never names a plant. So we will not name one for it either, and you can be suspicious of any account that does. What tradition says: chicory, endive and dandelion are the plants most often identified as the biblical bitter herbs. They grow wild across the Mediterranean and the Middle East, and maror, the bitter herb, is still a required element of the Passover seder. That is identification rather than evidence of an effect, and it is worth having on its own terms. What the food contains is a separate claim. One cup of chopped raw dandelion greens carries 428 mcg of vitamin K, several times a day's worth. Endive is an excellent source of folate along with vitamins A and K. Chicory root is high in inulin, a fermentable fiber. Now the part that will get you to eat them, because a nutrition fact has never made anyone buy a vegetable. Bitterness backs off with fat, acid and heat, so dress them with olive oil and lemon or wilt them in a hot pan for two minutes. Pick the young smaller leaves; the big mature ones are the aggressive ones. And salt them before you taste them, because salt suppresses bitterness better than sugar does. A bitter green is a good thing to have on your plate. It needed a better introduction than most of us were given. Save this for the next time you walk past them at the market and keep walking. you're well on your way.