Germans will know - green sauce is a real staple. It is a herb sauce made with parsley, chives, cress, chervil, borage, burnet, and sorrel typically served cold alongside meat, fish or potatoes. It originates from the area Hesse but variations with for example dill or lemon balm are popular in other areas as well. And for the full german experience, rustle up kohlrabi schnitzes and potatoes and serve it with green sauce. A hearty german dish that still manages to be healthy and light!