[Herbalist] bitter

[nikkicmiller@yahoo.com]

  I found this in
 "In Search of Plenty ,A History of Jewish Food" by
Oded Schwartz,  bitter wild leaves were  commonly
eaten as an appetiser with bread as a refresher to
clear the palate.  Usually dipped in salt water or
lemon juice and haroset.   The herbs most commonly
used on the Sedar table ( the Pesach ceromomy) are
horseradish,chicory or
dandelion,tmakah(chervil),harhavina(Eryngium),cerlery,
parsley and maror(probably a kind of corriander).
Also young shoots, spouts and buds were used
mundanely.  Allowing farmer to ustilise the crop from
the moment it was usful.  Strong-tasting srouts like
fenegreek, mustard, beans, gargir(watercress) and
pepperwart(Lepidum piper) were pickled or blanched to
remove harmful alkalis or acid. Hope this helps.
Phebe
nikkicmiller at yahoo.com

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