Why Germans Eat Green Food on Maundy Thursday (Gründonnerstag)
Easter in Germany isn’t just about egg hunts and chocolate bunnies—it’s also about food traditions. One of the most intriguing customs is eating green foods on Maundy Thursday, or Gründonnerstag. If you find yourself in Germany during Holy Week, you’ll notice an abundance of green-themed dishes, from spinach soup to herb-filled omelets. But what’s the story behind this unusual practice?
Some say the name “Gründonnerstag” (literally, Green Thursday) comes from an old German word meaning “to mourn,” while others believe it refers to the green herbs eaten for cleansing and renewal before Easter. The tradition has deep Christian and pagan roots, blending fasting customs, spring symbolism, and the spiritual significance of Maundy Thursday. Let’s explore the history, significance, and traditional dishes that make Gründonnerstag one of the most unique Easter customs in Germany.
The Origins of Gründonnerstag: Where Did This Tradition Begin?
The practice of eating green foods on Maundy Thursday has evolved over centuries, influenced by Christian rituals, medieval fasting customs, and pre-Christian fertility traditions.
The Christian Connection: Maundy Thursday and the Last Supper
Maundy Thursday is the day before Good Friday, marking the Last Supper of Jesus with his disciples. In Christian tradition, it is a time of repentance and spiritual preparation for Easter. The name Gründonnerstag is thought to derive from the Old High German word “grīnan,” meaning “to weep or mourn,” referring to penance and confession before Easter. In medieval times, people who had confessed their sins were called the “green ones” (grüne Leute) and were symbolically “reintegrated” into the Church on this day. Over time, the connection to “green” led to the custom of eating green foods as a symbol of spiritual renewal.
Long before Christianity, Germanic tribes celebrated spring festivals honoring fertility and rebirth. Green plants and herbs played a vital role in these rituals. Herbs were believed to bring strength and protection during seasonal transitions. Spring greens symbolized renewal, helping people absorb the energy of the new season. Some historians suggest that eating green on Gründonnerstag is a remnant of pre-Christian cleansing rituals, meant to prepare the body for the change of seasons. The blending of Christian traditions and ancient spring customs helped shape the modern Gründonnerstag practice.
What Do Germans Eat on Gründonnerstag? Traditional Green Dishes
On Maundy Thursday, Germans enjoy a variety of green-themed meals, many of which are packed with fresh herbs, vegetables, and leafy greens.
1. The Famous “Seven-Herb Soup” (Grüne Soße or Sieben-Kräuter-Suppe)
One of the most famous dishes for Gründonnerstag is “Grüne Soße” (Green Sauce) or “Seven-Herb Soup.” Originating in Frankfurt, this dish is made with seven different fresh herbs, symbolizing spring renewal. Typical ingredients include parsley, chives, chervil, sorrel, cress, borage, and salad burnet. It is often served with boiled potatoes and hard-boiled eggs, making it a perfect meat-free dish for Lent.
2. Spinach Dishes (Spinat mit Ei oder Kartoffeln)
Spinach is one of the most common Gründonnerstag ingredients. Many Germans eat creamed spinach with boiled eggs and potatoes, keeping the meal simple yet symbolic.
3. Herb Omelets (Kräuteromelette)
Eggs are an essential part of Easter traditions, and on Maundy Thursday, many families prepare herb-filled omelets, packed with spring greens and fresh wild herbs.
4. Green Leafy Salads
Light spring salads made with lettuce, arugula, or dandelion greens are another popular choice. They are often dressed with apple cider vinegar, which was historically believed to have cleansing properties.
5. Wild Garlic Dishes (Bärlauch-Rezepte)
Wild garlic (Bärlauch) is a beloved seasonal ingredient in Germany during spring. Many Germans use it to make: Wild garlic pesto, Bärlauch soup, Bärlauch butter, spread over fresh bread. Eating wild garlic on Gründonnerstag is believed to boost health and immunity for the coming season.
Modern-Day Significance: Why Do Germans Still Eat Green on Gründonnerstag?
While the religious connection to Maundy Thursday remains, for many Germans today, eating green foods has become a seasonal tradition rooted in health and nature. It serves as a reminder of the arrival of spring and the importance of fresh, local produce. Many people enjoy vegetarian or plant-based meals, continuing the Lenten tradition of fasting from meat. Restaurants and bakeries across Germany feature special Gründonnerstag menus, highlighting herbs, greens, and fresh seasonal ingredients. Although the original Christian and pagan meanings have faded, the custom remains an important part of Easter week in Germany.
Where to Experience Gründonnerstag in Germany
If you want to fully embrace the tradition of Maundy Thursday in Germany, consider visiting:
1. Frankfurt’s Green Sauce Festival (Grüne Soße Festival)
Held in May, this event celebrates the famous Frankfurter Grüne Soße, featuring tastings, competitions, and culinary events.
2. Traditional Markets in Bavaria and Saxony
Many Easter markets in Munich, Dresden, and Leipzig offer Gründonnerstag-themed foods, including herb dishes, green sauces, and fresh spring vegetables.
Want to bring this German Easter tradition to your own kitchen? Try these ideas: Make your own Grüne Soße using seven fresh herbs. Cook a spinach and potato dish for a simple but authentic meal. Bake a herb-filled quiche or omelet with fresh greens. Drink a green smoothie as a modern twist on the tradition. Use fresh herbs in your Easter recipes to bring a taste of Germany’s spring traditions into your home.
The tradition of eating green foods on Maundy Thursday (Gründonnerstag) is one of Germany’s most unique Easter customs, blending Christian fasting practices, medieval folklore, and ancient spring rituals. Whether it’s spinach with eggs, wild garlic soup, or Frankfurt’s famous Green Sauce, this tradition remains a delicious and meaningful way to welcome Easter.
