The Kiepenkerl "Frankfurter Green Sauce" contains the most important herbs for preparing this famous German sauce.

This healthy combination of seven tasty and finely balanced herbs was one of Johann Wolfgang von Goethe's favourites. Alexander von Humboldt also loved this dish. Even today, this tasty fast-growing herb blend of borage, chervil, cress, parsley, salad burnet, sorrel and chives can be mixed with sour cream or yoghurt and served cold with boiled potatoes and boiled eggs or meat.

The Frankfurt Green Sauce is a traditional dish for Maundy Thursday before Easter but is also popular in the spring and summer. The fast-growing herbs prefer full sunlight. The soil should be slightly moist and rich in nutrients and humus.