natively in Israel and was not available to Jews in the Mishnaic period. Horseradish likely began to be used because leafy vegetables like lettuce did not grow in the northern climates Ashkenazi Jews had migrated to, and because some sources allow the use of any bitter substance (if so, the five species in the mishnah would only be illustrative examples). Many Jews use horseradish condiment (a mixture of cooked horseradish, beetroot and sugar), though the Shulchan Aruch requires that maror be used as is, that is raw, and not cooked or mixed with salt, vinegar, sugar, lemon, or beets. Harhavina The identity of harhavina is somewhat disputed. It may be melilot or Eryngium creticum. Maror The identity of this species was preserved among the Jews of Yemen as the plant Sonchus oleraceus, a relative of dandelion native to Israel. The word "maror" is an autohyponym, referring both to this species specifically, and to any species suitable for use at the Seder. References Passover foods Passover seder Jewish ceremonial food and drink Positive Mitzvoth