Green Sauce Monument
Who doesn’t know the Frankfurt specialty, „Grüne Soße“, or in English „Green Sauce“? It has been memorialized at the place of its origin. The seven herbs that traditionally go into the famous sauce have been grown here in the fields of Oberrad for generations. The design for the monument was created by OLGA SCHULZ. Seven greenhouses in different shades of green stand for the seven herbs of the green sauce: Borretsch, Kerbel, Kresse, Schnittlauch, Sauerampfer, Pimpinelle und Petersilie. In English: Borage, Chervil, Cress, Chives, Sorrel, Burnet and Parsley. Each house honors one herb – filled only with its name. Please also honor the green sauce, do not pick herbs from the fields and do not let your dogs run into the fields!
The monument to the Grüne Soße was built in 2007 and financed by Regionalpark RheinMain SÜDWEST GmbH with funds from the FRAPORT Environmental Fund. The path along the artwork is part of the regional park route. Further information can be found at regionalpark-rheinmain.de and gruenguertel.de.
Green Sauce Recipe: You need 5 eggs, salt, pepper, 1-2 teespoons of hot mustard, 100 ml neutral oil, 100 g sour cream, 100 g firm sour cream and 1 large bunch of 150 g of mixed herbs consisting of the herbs chervil, parsley, pimpinelle, sorrel, chives, cress and borage. First boil the eggs hard for about 10 minutes, rinse in cold water, peel and halve. Remove the egg yolks at a time and use a small trowel or tablespoon to spread them through a sieve into a bowl. Season the egg yolks with salt, pepper and mustard and stir. First stir in 100 ml of oil, then 100 g of sour cream. Finally stir in 100 g of sour cream.
Wash the herbs and shake well dry. Remove coarse stems. Chop the herbs very finely with a chopping knife or a large kitchen knife. Cut the egg white into small cubes. Stir the herbs and approx. 2/3 egg white into the green sauce, season to taste again, fill into a bowl and garnish with the remaining egg white. Typically you serve the famous sauce with cooked meat such as boiled beef, cold roasts, jacket potatoes or boiled potatoes. As well you can add some more boiled eggs. In Frankfurt you get at many places as well the meatfree version which is only with boiled eggs and boiled potatoes.
Borage – Borretsch: Has a refreshing taste that is reminiscent of cucumber
Chervil – Kerbel: Tastes slightly peppery, sweet and the smell is reminiscent of anise
Cress – Kresse: Hot, reminiscent of radish and mustard
Chives – Schnittlauch: Leek-like, strongly spicy and hot
Sorrel – Sauerampfer: Tastes fresh and sour
Burnet – Pimpinelle : Impresses with its nutty aroma and a slight bitter note.
Parsley – Petersilie: Particularly spicy with a subtle heat
Borretsch – Borage
Kerbel – Chervil
Kresse – Cress
Schnittlauch – Chives
Sauerampfer – Sorrel
Pimpinelle – Burnet
Petersilie – Parsley
Information Board
INFOTHEK
Artist: OLGA SCHULZ – OLGA LILLY SCHULZ-RAGIPOVIC
Webpage: https://www.kunst-im-oeffentlichen-raum-frankfurt.de/de/page108.html?kuenstler=203
Instagram: https://www.instagram.com/olga.lilly.ragi
Video: https://www.youtube.com/watch?v=rB6iFAh4Irk
Video: https://www.youtube.com/watch?v=yxa-VVEhbjs
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