Here is a list of food traditionally eaten in Germany over the Easter period

Gründonnerstag:
Gründonnerstag sounds like green Thursday although it is derived from the old German word greinen, which means crying. Thus many people celebrate by eating green dishes, such as the following:
– Seven herb soup / Sieben Kräutersuppe
– Chervil soup / Kerbelsuppe
– Eggs in green sauce / Eier in grüner Sauce

Karfreitag:
Church bells are silent on Good Friday. Families may go to church and in some towns, such as Bensheim you will see processions.
Dancing is not allowed on Good Friday, neither are weddings. The shops are closed.
It is a tradition to eat fish at dinner with your family.
– Fish cakes with green sauce / Fishfrikadellen mit grüner Sauce

Ostersamstag:
In Northern Germany, people light Easter fires (das Osterfeuer) as a symbol of light in the darkness.
These fires are sometimes lit on Good Friday or Easter Sunday.

Ostersonntag:
Families come together to celebrate. They may go to church together and then have a big brunch or a festive dinner.
The main dish is often lamb.
Children hunt for Easter eggs.

– Colorful boiled eggs / Bunte Frühstückseier – served with Black Forest ham and Emmentaler cheese
– Easter bunny brioches / Osterhasebrioches
– Roast leg of lamb with juniper berry sauce / Lammkeule mit Wacholderbeerensauce
– Biennenstich cake. Click on this link for other Easter cake recipes
– Easter lamb cake
– Hefezopf
– German Sweat Bread nests

Ostermontag:
Easter Monday is a day of remembrance and reflection.

Other Foods:
Before Easter, you will find Easter bread (das Osterbrot) in most bakeries.
Brightly colored boiled eggs and of course beautiful chocolate easter eggs in the bakeries
The asparagus season (die Spargelsaison) starts in the middle of April.
Traditionally the white variety is eaten with hollandaise sauce, potatoes, and ham.
To find out how to buy and store asparagus, as well as some recipes,  read our page about the German white gold.