Do you know an absolute classic of Hessian cuisine? Frankfurt green sauce. Since the 19th century, Frankfurter Grie Soß has been a culinary specialty of the region – and thus also of our home region. Classically, it is prepared from seven herbs, namely: boretsch, chervil, cress, parsley, pimpinelle, sorrel and chives. The season traditionally begins on Maundy Thursday and lasts throughout the summer until the first frost in the fall. It is typically served with potatoes and hard-boiled eggs. So that you can enjoy the Hessian classic at home, we have a recipe for you:

• 50 g borate
• 50 g chervil
• 50 g cress
• 50 g parsley
• 50 g salad burnet
• 50 g sorrel
• 50 g chives
• 10 eggs, hard-boiled
• 3 tablespoons mustard, medium hot
• salt
• ½ tsp pepper, white
• 1 tsp sugar
• 3 tbsp. Oil
• 750 ml soured milk
• 750 ml sour cream
• 100 ml milk (3.5 %)
• 1 tablespoon white wine vinegar

Cut the ingredients into small pieces and mix them thoroughly. To allow the flavor of the herbs to develop properly, leave the sauce in the refrigerator for several hours.