[Avodah] Chrein

[Yisrael Medad]

DBannett" <dbnet at zahav.net.il> notes that his Galizianer
custom for maror was to eat a piece of horse radish with
some of the green sprouting attached. Then he switched to his
wife's minhag of Romaine lettuce.

I, too, stem for Galizianer stock (no sprouting of green leafy stuff,
though) - Brody and Zbarz.  I recall my grandfather doing that.  We stick
with the horseraddish - chrein is so much more authentic a term - but it is
ground to a pulp.  As such, as many of our Seder guest have testified, not
in words, of course, as they are to busy coughing and choking, it is
powerful and sharp and bitter, in short: maror.  We do, however, wrap in up
in Romaine lettuce, as is the EY custom.  Not quite a compromise but still,
a comfortable coexistence.

And its 'a freilicha Purim'.

-- 
Yisrael Medad
Shiloh
Mobile Post Efraim 44830
Israel
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