all the herbs needed for a traditional Easter dish from Frankfurt, made with seven her Borage Chervil, Cress, Parsley, Salad Burnet, Sorrel and, Chives

Traditional in Spring in Frankfurt is this delicious cold herb sauce called Grüne Sosse, literally Green Sauce.

Since the fresh herbs that are used in the traditional Frankfurter green sauce recipe are available in the springtime, this is also served on Maundy Thursday (the Thursday before Good Friday), which in German is Gründonnerstag (literally, Green Thursday), making this green sauce a perfect choice.

With seven different kinds of herbs, this easy-to-make sauce is usually served with hard-boiled eggs and Pellkartoffeln. Pellkartoffeln are boiled potatoes, usually new ones with thin skins, that have been cooked in their skins, then peeled and served.