The Hidden Table · 2026-09-09
Green seasoning
Green seasoning is a blended or finely chopped mixture of herbs and aromatics. Recipes vary by island and household; there is no single compulsory list.
Caribbean uses
It seasons marinades, stews, rice and beans. Culantro, scallion, garlic and sweet pepper can each contribute; the blend should suit the dish rather than overpower it.
Preparation and storage
Wash herbs well and blend with clean equipment. Refrigerate a small batch and use within two days, or freeze portions; do not store fresh garlic-herb mixtures at room temperature.
Recipe
Green seasoning: fresh table sauce
About 120–220 ml
Ingredients
- 30 g Green seasoning — washed and finely chopped; ready-made seasoning if using a blend
- 45 ml olive oil
- 30 ml lime juice
- 15 ml drinking water
- 1 small garlic clove, peeled
Method
- Blend the prepared main ingredient with lime, water and garlic until finely chopped.
- Add the oil and blend briefly. Taste before adding salt, especially with a ready-made seasoning.
- Serve a small spoonful with cooked vegetables. Refrigerate immediately and use within two days; do not keep fresh garlic-herb sauce at room temperature.
At the table
One spoonful can connect several components of a meal through a shared herbal aroma.
At The Hidden Table, we adapt the portion, accompaniments and presentation to your guests, so this ingredient has a thoughtful place in an experience made uniquely for you.