Green Seasoning is a herb mixture preserved in vinegar and salt, generally associated with Trinidad & Tobago but commonly found across the Caribbean and as far away as Brazil and the southern United States. Trinidadan green seasoning is distinguished by the use of the local herb shado beni (Mexican coriander). The term "seasoning" in this context refers to what most of us would call a marinade, as opposed to something added during or after cooking. The precise mix of herbs differs from island to island and some chefs will vary the mixture according to what they are planning to cook.
Ingredients (enough to use for marinading 2-3 meals for 4 people)
I have not given quantities for the herbs, as this depends entirely on taste. The best approach is to experiment and adjust until you have a balance that you are happy with. Some herbs such as parsley are less dominant than others such as thyme or coriander, so you can afford to use more of them without upsetting the balance. All herbs should be in fresh leaf form if at all possible, although I guess that oregano could be used in dried form as it holds its flavour well when dried. Recipes tend to advise against including onion and garlic in green seasoning, but rather using these at the cooking stage.
white wine vinegar
|Gather your fresh herbs. Pictured here you can see (left-right) broad-leaf parsley, celery, basil, chives, oregano, thyme. Although there's almost always fresh coriander in my house, on this occasion I decided to make my seasoning without.|
|Et voilà. Your green seasoning. Seal the container and store in the fridge. It should retain its potency for a good couple of weeks.|