Green Seasoning

Green Seasoning is a vibrant Caribbean blend made from fresh herbs. It’s used as a marinade and flavour base in many Jamaican recipes, especially for meats, poultry, fish, and seafood. Blend a batch, store it in a jar, or freeze for later with this easy recipe.

I’ma huge fan of homemade seasonings and herb blends. Want more flavour in your food? Try my Jerk Marinade, All Purpose Seasoning, Seasoned Salt, or Jerk Seasoning next!

My Jamaican Green Seasoning Recipe

Green seasoning is a staple in my kitchen. You’ll see green seasoning mentioned in a lot of my recipes—this is the one I’m referring to. Most people who make it regularly don’t measure, but I’ve put together the best combination of ingredients and measurements to help you get started. Once you’ve made it a few times, feel free to adjust it to your own taste.

What is Green Seasoning?

Green seasoning is a traditional Caribbean blend of fresh, blended herbs used to build flavour in a wide range of savoury dishes. It’s often used as a marinade or as the base for recipes like stews, curries, and soups. This bold, herbaceous mix adds depth and freshness to everything it touches.

Is green seasoning Jamaican?

Green seasoning is used throughout the Caribbean, including in Trinidad, Barbados, Guyana, and Saint Lucia. Jamaican green seasoning is just one variation, but the blend of herbs as a marinade or flavour base is common across many islands.

Ingredients

• Fresh herbs (thyme, parsley, basil). These are the heart of any green seasoning. They bring that bold, herbaceous flavour and help balance out the heat and aromatics. You can swap in cilantro or chadon beni depending on what you have.
• Escallion (green onion). I always include escallion for its mellow onion flavour and freshness. It blends really well with the other herbs and gives the seasoning that distinct Caribbean touch.
• Garlic and white onion. These aromatics add depth and savoury flavour. The garlic gives a nice punch, while the white onion has a sharper bite than yellow, which I prefer for this blend.
• Green sweet bell pepper. This helps mellow out the stronger flavours and gives the seasoning its signature green colour. If I don’t have any on hand, celery is a good backup.
• Scotch bonnet pepper. I love the kick this adds. You can leave the seeds in for more heat or use less if you’re not big on spice, but even a little bit brings great flavour.
• Ginger. This one’s optional, but I like to add just a small piece for some warmth and zing. It’s strong, so don’t go overboard.
• Pimento seeds (allspice). These add that subtle earthy, peppery note. I usually toss in a few whole or lightly crushed ones before blending.
• Olive oil. A little oil helps everything blend smoothly and also extends the shelf life if you’re storing it in the fridge.

How to Use Green Seasoning

I use green seasoning in so many of my recipes as a base or marinade, especially when I want bold, herbaceous flavour without a ton of effort. Here are just a few favourites that really let this blend shine:

• Curry Goat. The green seasoning helps tenderize the meat and gives the curry a deep, layered flavour right from the start.
• Jamaican Oxtail. I add it during the marinating stage to build flavour before browning the oxtail.
• Curry Shrimp. A spoonful of green seasoning adds just the right balance of heat and freshness to complement the curry.
• Brown Stew Chicken. It brings out the savoury base and cuts through the richness of the gravy.
• Honey Jerk Shrimp. I mix green seasoning with jerk paste for a marinade that’s spicy, fresh, and full of depth.

How to Make Green Seasoning

I add everything straight to my food processor and pulse until it reaches the texture I like. Some people go for a smooth purée, but I prefer it a little chunky so you can still see bits of the herbs and aromatics. If your machine needs a little help blending, you can add a splash of olive oil to get things moving.

Once it’s blended, I transfer the green seasoning to a clean glass jar and store it in the coldest part of my fridge (usually on the bottom shelf, towards the rear of fridge). If I’ve made a big batch, I freeze it in ice cube trays, then pop the cubes into a freezer bag. It’s the easiest way to always have seasoning ready to go, especially on busy weeknights.

Recipe Variations & Substitutions

• Herbs. You can substitute any herbs you have on hand or preferred, such as rosemary, thyme, basil, cilantro, culantro, chives etc.
• Green Vegetables. Swap the green sweet pepper for celery or use both!
• Scotch Bonnet Pepper. If you like heat, add the entire scotch bonnet pepper. You can also remove the seeds and add the flesh or cut off your desired amount and add the the processor or blender. Alternatively, you can use habanero pepper or your favourite hot pepper.
• Onions. Some may also add shallots or yellow onions.
• Salt. If using, add to taste.

Storing & Freezing

I store leftover green seasoning in a glass jar with a tight seal and keep it in the coldest part of my fridge. It’ll stay fresh for about a week, and using a clean spoon each time helps it last longer.

For longer storage, I freeze it in ice cube trays and transfer the cubes to a freezer-safe bag once solid. You can keep them in the freezer for up to three months. If you’re cooking, drop the cubes in straight from frozen, or thaw in the fridge if you’re using it as a marinade.

Frequently Asked Questions (FAQs)

More Seasoning, Marinade, and Sauce Recipes

• Jerk Marinade
• Jerk Seasoning
• Spicy Mayo
• Homemade Browning Sauce
• All Purpose Seasoning
• Seasoned Salt
• Scotch Bonnet Hot Pepper Sauce
• Escovitch Sauce
• Homemade Tzatziki
• Easy Instant Pot Apple Butter

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