In order to fulfill the mitzvah of waving the lulav during the holiday of Sukkot, we actually need four species: branches of the willow (aravot), myrtle (hadasim) and date palm trees (lulav) and of course, an etrog.
There are many interpretations of the significance of these four components, and similarities have been drawn between the characteristics of species and those of the Jewish people [tinyurl.com/yrvcdq].
But without sounding too heretical (and with no disrespect to the other three), can’t we just admit that the etrog is the star of the bunch?
Today, an eclectic look at the etrog, “the fruit of the goodly tree” (Leviticus 23:40) [tinyurl .com/2d2heu].
Dr. Ari Greenspan and Rabbi Dr. Ari Zivotofsky are etrog aficionados who have created a presentation, “The Esrog Wars: the Halachic History, Botany and Economics of the Esrog.” If you don’t have a chance to see them in person, then read their 4,000-word essay that traces the etrog and its multitude of controversies including:
• Its cost. In the mid-1700s, in a bid to cash in on Bohemian Jews desperate for etrogim, Empress Maria Theresa, demanded a huge annual tax from the Jews for the right to import their fruit.
• The complications over its status. In an attempt to create a longer-lasting tree, etrog trees were grafted onto lemon trees. That brought into question the acceptability of the fruit and led to…
• The so-called “Etrog Wars” during which scores of 19th century rabbis lined up for and against the acceptability of the stunningly beautiful etrogim from the island of Corfu [tinyurl.com/23ods8].
The fruit is also known to the non-Jewish world. Etrog seeds have been found in Mesopotamian excavations dating back 6,000 years. The armies of Alexander the Great are thought to have carried etrogim to the Mediterranean region about 300 B.C.E.
In India, the peel is eaten to overcome bad breath. And in Panama, the leaves are ground and mixed with other ingredients and given as a poison antidote [tinyurl.com/yvhe8].
And who knew that there were so many varieties and subsets to the etrog aka citron aka citrus medica? Zaide Reuven’s Esrog Farm has photos of Yemenite, Braverman, Chazon Ish and Moroccan varieties as well as Yanover etrogim, the type “favored by many Chasidim, especially Chabad (Lubavitch), based on a Midrash, that Moses was transported from Sinai to Italy to see exactly what a ‘fruit of the goodly tree’ was” [tinyurl.com/yp4a42].
Kosher etrogim don’t come cheap. As you prepare to pay a handsome fee for yours, it’s easy to forget how much work has gone into getting it from Israel or Italy into your home. Watch a video on YouTube to see how etrogim are harvested (Hint: very slowly and carefully) [tinyurl.com/yr5zo3].
If you’re in the market for an etrog, you should definitely know what qualities to look for. You wouldn’t want to end up with a lemon [http://tinyurl.com/3bylnj].
When it comes to etrogim, size doesn’t really matter. But don’t tell this family who have posted a video on YouTube of their monster-sized citron, which weighed in at a healthy seven pounds [tinyurl.com/yq234a].
Whatever yours weighs, there are detailed instructions about how and when to pick it up and what blessing to recite when you do. The Arba Minim Fact Sheet lays it out clearly [tinyurl.com/yolyeh].
All too soon, Sukkot is over and you are faced with a problem: what to do with your etrog. Reb Goldie suggests turning it into a havdallah spice holder. While it’s still fresh, puncture your etrog with holes and drive cloves into them. When the etrog dries and hardens, it will hold all the cloves in place — and smell great [rebgoldie.com/etrog.htm].
Or just eat it. Montreal baker Marcy Goldman believes in “eating a food of memory.” By eating foods that have been connected to the Jewish people for centuries, we gain an important appreciation for our history.
Goldman supplies more recipes and tips for shaving the etrog skin and freezing the zest for later baking projects. [tinyurl.com/2 zvg47].
Although etrogim have a lot of pulp and not much juice, you can still transform them into delicious Etrog Marmalade, Citron Cake and even Candied Etrog Peel [tinyurl.com/6ms5n]. Or if you would prefer to drink your etrog, then follow the instructions to mix up a batch of “Etrog Vodka” [recipezaar.com/192589].
L’chaim! And have a happy holiday.
Mark Mietkiewicz is a Toronto-based Internet producer who writes, lectures and teaches about the Jewish Internet. He can be reached at highway@rogers.com.
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