The famous seven-herb sauce was considered Goethe's favorite dish and a true Hessian specialty. The herb mixture consists of specific leaves and plant parts of borage, chervil, cress, parsley, burnet, sorrel, and chives. It may only be hand-packed in the Frankfurt area. The herbs are processed with sour cream and mustard into an aromatic creamy sauce. The season for this Frankfurt spring dish begins on Maundy Thursday and ends with the first frost.

A monument to the Green Sauce

In 2007, greenhouses were built in Frankfurt in memory of the well-known specialty. At dusk, the monument glows in various shades of green. In the meantime, there is also an association in the city for the protection of Frankfurt Green Sauce.

Since May 2008, there has even been a Green Sauce Festival in honor of the specialty.

In Hesse, Frankfurt Green Sauce is served with potatoes, eggs, and apple wine. In fine dining, Green Sauce is also served with boiled beef, beef brisket, or fish.