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SEDER PLATE NOTE: If Someone Prepares Any of the Seder Items on the first Night of Yom Tov, It Must Be Intended to Be Eaten on the first Day of Yom Tov

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SEDER PLATE NOTE: If Someone Prepares Any of the Seder Items on the first Night of Yom Tov, It Must Be Intended to Be Eaten on the first Day of Yom Tov SEDER PLATE NOTE: If someone prepares any of the seder items on the first night of Yom Tov, it must be intended to be eaten on the first day of Yom Tov. If one intends to use the same egg or bone on both nights, it must be prepared before Yom Tov. If the maror or charoset wasn’t prepared before Yom Tov, it should be chopped or ground with a shinui (different method), so as to avoid the melacha of grinding. Romaine lettuce and many other vegetables must be checked for insects prior to the onset of the holiday. The process to do this may be found on our website and on pages 101-107 of this guide. Beitza, the egg, hard-boiled and light- Zro’a, roasted piece of meat, chicken, Charoset (usually made of grated ap- ly roasted, commemorates the korban lamb, turkey, duck or bone thereof, com- ple, ground walnuts, cinnamon, red chagigah (festival sacrifice). An egg memorates the korban Pesach (Pass- wine and dates) symbolizes the mortar represents the circle of life and is used over sacrifice), which, unfortunately, we used to make the bricks of the cities we because it’s the traditional food for cannot bring nowadays. The zro’a may were forced to build for Pharoah. Char- mourners in Jewish custom. It reminds not be eaten on the seder night, be- oset at the seder may only be eaten us of the destruction of the Bais HaMik- cause we do not eat any roasted meat during the meal; during Maror and Ko- dash (Holy Temple) and our inability to or fowl on the seder night. raich, the vegetable should be dipped bring this sacrifice. DID YOU KNOW that unlike many depic- into the charoset and shaken off. DID YOU KNOW that the first day of Pe- tions of the zroa’a on the seder plate, DID YOU KNOW that the texture of the sach falls on the same day of the week there must be some meat left on the charoset should be more like a com- as Tisha B’Av? bone? pote/apple sauce – not large chunks? Karpas (celery, boiled potato, parsley etc.) is a vegetable, which iss dipped into salt water. TheThe vegetable reminds us of the spring season, and the saltsalt water reminds us of the bitter tears we cried while enslaved in Egypt. The word kar- pas is composed of an anagram for the Chazeret (Romaine lettuce), which, as Hebrew word “parech”, hard work, and Maror (the bitter herb – ground horse- a type of maror, reminds us of the bit- the Hebrew letter samech, which has a radish root) represents the bitter slav- ter slavery. While many people use the numerical value (gematria) of 60, rep- ery we endured in Egypt. The horse- traditional Romaine lettuce as chazeret, resenting the 600,000 Jews who left radish is grated or ground and should others use whole horseradish root. Egypt. not be mixed with other ingredients; DID YOU KNOW that Romaine lettuce DID YOU KNOW that the (salt) water also prepared jarred horseradish should not is used to remind us how the Egyp- represents the mikvah (in this case the be used. tian slavery began in an easy way and Nile River) in which the Jews immersed DID YOU KNOW that we have two bitter then became harder, just as Romaine is themselves in order to eat the matzah herbs on the table, because we eat ma- sweet when it’s young and bitter when and korban Pesach? ror twice at the seder? it’s older? 46 cRc Pesach Guide 5779 www.crcweb.org.
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