Shortly after recovering from this year’s post-winter blues, I recently discovered a new hue, a color which has long been the symbol of hope, peace, and balance. My newest “it color”, this year’s Pantone color of the year is emerald—and it’s edible.
During the arrival of spring when nature awakens from its long slumber, plant life slowly surfaces with waves of luscious green palettes that capture the attention of insects and humans too. Just like nature, our bodies are slowly triggered to prepare for renewal, but we’ll need a bunch of emeralds to get our bounce back.
For this year’s springtime cleanse, I’m making a variation of the traditional Frankfurt Gruene Sosse or Green Sauce recipe.
History of Green Sauce
Frankfurt, the financial center of Germany where emerald-colored euro banknotes flow freely, pays supreme homage to green sauce. The origins of the sauce go back to 1492 when Sephardi Jews expelled from Spain came to Germany. With them they brought recipes which lack garlic yet call for a generous use of herbs. Not only are the contributions of the Jews to culture, science, politics and business in Frankfurt important, but also the herbs once sold by Sephardi Jews that make up the green sauce.
The sauce is so well-loved that there’s even a seven-day Frankfurt Green Sauce Festival where visitors sample varieties of the sauce and at the festival end, a green sauce champion is crowned.
The green sauce which consists of seven herbs is a healthy portion of borage, burnet, chervil, chives, garden sorrel, parsley, pepper cress, and a few more ingredients that form a delicious and healthy sauce.
The White and Green Package
Local grocers in the Frankfurt area sell the seven essential herbs separately or you can conveniently purchase them in a package. A good grocer will expose the bundle of joy in order for you to take a sneak peek and ensure the correct equivalent of precious leafy green herbs are in the package.
The precious herbs don’t come in a little blue box, but I treat them as if they did. The green and white package is regarded with respect as would a skilled lapidarist with their uncut gemstones.
A Blend of Seven Edible Emeralds
Once the leaves are removed from the stems, I decide to not to hack or chop them, they deserve more respect. After all, we are taking about edible emeralds. I use a Japanese ceramic blade which ferociously cuts with precision and detail.
The goal is a mix of finely minced leaves which after some refinement become as light and airy as emerald dust. Just like an emerald reveals its beauty with the introduction of facets and light, the color and clarity of the seven edible emeralds awakens on the cutting surface.
The final step in the process includes blending the seven greens with Greek yogurt, creme fraiche (sour cream), a few drops of freshly squeezed lemon, olive oil, and salt and pepper to taste.
After a couple of hours in the refrigerator, the silky emerald-green topping awaits a dance on top of hot-boiled fresh potatoes and is garnished with chopped hard-boiled eggs.
This spring polish your body like a multifaceted, semi-precious stone, and indulge in Seven Edible Emeralds—an incredible recipe for renewal.
Click here for my Frankfurt Green Sauce recipe and let me know how it turns out.