Caribbean Green Seasoning is very easy to prepare at home. Gather all your ingredients put them into the blender or food processor; add a bit of water then pulse! It’s that simple. It is infused with thyme, parsley, garlic, onion, scallion, ginger, celery and pepper. Green Seasoning can be used to marinate chicken or seafood of your choice or even added to soups or stews for added flavor. Since I do mention green seasoning a whole lot on my blog, I did not want you guys to enter into the holidays without this recipe. I have personally never bought any store brand green seasoning before just because it’s simple to make and a whole lot better when prepared at home. The really great thing about green seasoning is that you can store it in the fridge for a very long time. I would say a month or even longer depending on how often you cook.
Traditionally a true Guyanese green seasoning may consist of broad leaf thyme, fine leaf thyme, wiri wiri pepper, and “Married Man Pork”. “Married man pork” is a name given to a sweet basil that is grown in Guyana and it is easily recognized by its broad, shiny and deep green color. It has a distinct smell and its scientific name is Ocimum basilicum. I however wanted to do a green seasoning recipe with ingredients that are more easily accessible to most individuals who may want to make it at home. Making green seasoning at home brings back so many wonderful memories of my mom seasoning her meat with this fresh herbal blend. The aroma is just magnificent.
Can I substitute with other herbs?
Most definitely, green seasoning can be made differently all across the Caribbean. Some people might add cilantro, rosemary or basil leaves. You will be eating it so as long as you would enjoy the taste then why not.
How long can I store my green seasoning?
How I generally do mine is I store a decent amount in the fridge (as I do cook a whole lot) and the rest can be put into the freezer.
Helpful Tip for making green seasoning
- Chop your ingredients into medium size pieces before placing into the blender or food processor
- You don’t need a whole lot of water. Just a little bit to blend it
- Store in a container with lid in order to keep fresh
- Add ½ tsp of salt to the mixture in order to prolong the freshness. Just a little trick that my mom taught me
- Even though I use a traditional Guyanese hot pepper; you can certainly use any pepper of your choice such as scotch bonnet pepper. How much pepper to add will depend on how hot you will like your seasoning
- If you are prepping with meat you will only need approximately 1-2 tbsp. per 1 lb. of meat
- 1 brunch of parsley
- 1 brunch of celery
- 10-15 Sprigs thyme
- 1 brunch of green onions
- 1 large onion
- 1 head of garlic
- 2 tbsp chopped ginger
- 2-3 hot pepper
- ½ tsp salt (optional)
- Wash and cut your ingredients into medium pieces
- Using a blender or food processor; add ½ of ALL ingredients and a bit of water to get the blender going
- Pulse for about 2 minutes then scrape the sides of the blender or food processor to ensure that all ingredients are blended evenly
- Repeat with second ½ of ingredients. Then add your mixture to a container with a lid