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Trinidad Green Seasoning Recipe (Fresh Herb Seasoning)

A versatile blend of fresh herbs used in Caribbean dishes. Great for curries, soups, stews, sauces, vegetarian recipes, rice dishes, and a wonderful marinade for meats, seafood, tofu, and vegetables. Store in refrigerator.
Course marinade
Cuisine Caribbean, Trinidadian


  • blender


  • 2 bunch Culantro, it is a cousin of cilantro. If it is not available in your area, substitute with cilantro in equal parts (fresh)
  • 1 bunch Parsley
  • 1 bunch Thyme, leaves only (hold stem and using other hand, run two fingers down the stem to gather the leaves on it)
  • 1 bunch Chives
  • 4 stalks Green onion
  • 3 stalk Celery (use the leaves too)
  • 10 cloves Garlic
  • 2 handful Basil, leaves only
  • 1 inch Ginger (for spicier 2 inches. I recommend 1 inch)
  • 4 tbsp Pimento Peppers (find in a can near tomato paste)
  • 1/4 cup White Vinegar
  • ½ tablespoon Pink Himalaya Salt (optional)


  • Use kitchen shears to cut fresh herbs and other vegetables directly into your blender
  • When blender is full, blend with no water or white vinegar to create more space.
  • Continue this process until there is enough space to add garlic, pimento peppers, and green onions.
  • Add 1/4 cup of white vinegar.
  • Blend
  • add ½ tablespoon of coarse pink Himalayan salt. Remember you will be using other ingredients for your recipe of choice, so this optional.
Keyword marinade