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Green Seasoning

This is a seasoning blend of some of the herbs used to season meat and prepare many Caribbean dishes. It is prepared in advance most times, though some recipes call for a fresh blend.
Course Condiment
Cuisine creole
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 .5L
Author Felix (Simply Trini Cooking)


  • 1 bundle celery
  • 2 heads garlic cleaned
  • 3 onions
  • 6 leaves big leaf thyme
  • 5 sprigs spanish thyme
  • 8 sprigs fine leaf thyme
  • 36 leaves chadon beni
  • 12 pimento peppers
  • 4 bundles chive
  • ¼ cup vinegar optional
  • ½ cup water
  • Salt to taste
  • 1 hot pepper optional


  • Chop the onions, garlic, celery and pimento peppers (seasoning pepper) and add to chive, big leaf thyme, chadon beni and spanish thyme.
  • Add some of the ingredients, ½ cup of water and about ¼ cup of vinegar in the blender.
  • Note: Add handfuls of the ingredients at a time and make sure the blender's cover is tightly secured. The ingredients will have to be blended in batches! You may add the hot pepper at this step if desired.
  • Blend until smooth. Strain the green seasoning mixture and collect the liquid below. The liquid will be reused to blend the other batches of ingredients.
  • Collect the strained mixture in a separate bowl.
  • When all the ingredients have been blended pour everything, liquid also, into a bowl and add salt to taste. Store in containers and refrigerate.