Karpas

Karpas is a green vegetable eaten as part of the Jewish Passover Seder. Parsley is the most common choice, but celery or lettuce are also frequently used. The greens are typically washed, kept raw, and then dipped in saltwater before being eaten.

In the Seder ritual, karpas is placed on the table or on the Seder plate and is used during the step known as karpas, which follows the washing of hands. The act of dipping in saltwater and consuming the vegetable serves as a symbolic reminder of spring and renewal, as well as of the tears shed during the Israelites’ slavery in Egypt. The saltwater is often interpreted as representing the salty tears of oppression or, alternately, the sea.

Etymology and presentation vary by community. The term karpas comes from Hebrew, and there is no single universally fixed vegetable; the practice reflects regional and familial customs. While karpas is commonly placed on the Seder plate, some traditions keep the greens off the plate and present them separately on the table.

Overall, karpas is one of several symbolic elements of the Passover Seder. It emphasizes renewal and memory: inviting participants to reflect on freedom and the historical experiences of the Jewish people, while engaging the senses through taste, texture, and ritual dipping.