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Seder Plate
Contributed by Michael Greenberg

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The special food that we eat during Passover is also food for thought and the Seder plate is no exception. Each Item placed on the Seder plate is steeped in meaning.

Matzah: The unleavened bread made from white flour and water that has come to symbolize the holiday's message of redemption and freedom. Matzah commemorates the unleavened bread eaten by the Israelites who left Egypt in such haste that they could not wait for their dough to rise. Matzah is also referred to as Lechem Oni, or  poor man's bread.  Eating it reminds us to be humble, and to always remember those who are still living with less. The Matzah can either be placed on or near the Seder plate or can be placed in a special covering that has openings for the three pieces of Matzah.  In some family traditions prior to the start of the Seder the leader will break the middle piece, wrap it in a cloth napkin, and hide it as the Afikomen.  The Afikomen would be hidden in one of the common rooms of the household such that when it is searched for by the children they should not have to move or open anything.  The Afikomen would therefore hidden in plain sight.

Z'roah (Roasted Bone): A roasted lamb bone is placed on the Seder plate symbolizing the Paschal sacrifice (Korban Pesach) that was offered during the Temple period in Jerusalem. It was traditionally roasted and eaten as part of the meal on Seder night, The Z'roah is not eaten or handled during the Seder. 

Beitzah (Egg): A roasted, hard-boiled egg represents the holiday sacrifice (Korban Chaggigah) that was offered on every holiday, including Passover, during the Temple period in Jerusalem. The egg also symbolizes mourning, representing our sadness over the destruction of the Holy Temple, while at the same time it is a symbol of springtime fertility.  Because of its round shape, the egg represents the cycle of life, reminding us that even in the most difficult times, there is always hope for renewal.  The Beitzah is not eaten or handled at the Seder.  Some families have a tradition of eating hard-boiled eggs dipped in salt water before the meal or just prior to the Four Questions. 

Maror (Bitter Herbs) and Hazeret: The bitter herbs remind us of the bitterness of the slavery endured by the Israelites in Egypt. Sliced or grated horseradish and/or romaine lettuce/celery are used interchangeably. Not everyone agrees on the need for both, but many Seder plates have a place for Hazeret, since the commandment in the Bible for eating Maror is written in the plural. 

Charoset: This sweet mixture represents the mortar used by the enslaved Israelites to make bricks to build the Pharaoh's cities and palaces. Ashkenazic Charoset is traditionally made by mixing together grated apples, sweet red wine, cinnamon, and chopped nuts. Sephardic Charoset often included dates and honey instead of apples. 

Karpas (Green Vegetable): The Karpas is dipped in salt water, in the Ashkenazic tradition, or vinegar, in the Sephardic tradition, before being eaten to commemorate the tears, pain, and sadness felt by the Israelites while enslaved in Egypt. The Karpas, usually parsley, also represents the early years of prosperity in Egypt, as well as symbolizing spring and renewal. It is dipped in salt water and eaten directly after the Kiddush.
haggadah Section: Introduction

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