Reply To: Stuffing Your Face w/ Marror, Red as a Tomato

If Romaine weren’t available for some reason, many edible wild greens (available from your local sidewalk or grassy yard), such as dandelion greens, are very bitter. It may sound weird to eat wild greens, but this was commonly done in most cultures until recent times. It’s crazy how many perfectly edible greens grow all over the place — lambsquarters, for example, aka wild spinach, grows everywhere in my area (in summertime), and is quite tasty (not bitter at all), cooked or raw. I use Romaine for maror, but I kind of wish it were more bitter — the Romaine we use today just doesn’t taste very bitter.