Regional and seasonal food from the Rhine-Main-Area

Green sauce, Picture: A.Murmann CC BY-SA 4.0

Green sauce

The green sauce typical for the Frankfurt region is a cold sauce with finely chopped herbs. It is typically served with boiled potatoes and hard-boiled eggs. They can also be served with other dishes such as Schnitzel, which is then called Frankfurter Schnitzel.

Traditionally, seven herbs are used to make the schnitzel: Borage, chervil, cress, parsley, pimpinelle, sorrel and chives. This sauce base consists of sour cream, oil and eggs.

The Frankfurt Green Sauce is a seasonal main course. The season traditionally begins on Maundy Thursday and lasts until the first frost in autumn.






Asparagus

Ham and asparagus,  Picture: A.Murmann CC BY-SA 4.0

Germany is by far the largest asparagus producer in Europe. With its sandy soils, the Rhine-Main region in particular is a good cultivation area. In the season (April to May), the vegetables are often served with many dishes. Typical, however, is cooked asparagus with ham and hollandaise sauce.