If you search for green seasoning online, you’ll find recipes with everything from bell pepper to celery to things that honestly make you pause and squint at the screen. But this is the green seasoning I grew up with — the one my mother taught me — and it’s simple, purposeful, and full of flavour.
No extras. No confusion. Just good herbs doing what they’re meant to do.
The Only Ingredients I Use
Ma kept it straightforward, and so do I:
-
Chadon beni
-
Chive
-
Podina (mint)
-
Thyme
That’s it.
Garlic and onion? Those go in fresh when you’re cooking, not blended into the seasoning. There’s a reason for that, and it makes all the difference in the final dish.
Why I Use Mine Fresh From the Garden
I grow all of these herbs, so most days I simply walk outside, snip what I need, and use it right away. Fresh green seasoning has a bold, punchy flavour — and honestly, once you get used to that, it’s hard to go back.
Not everyone has that option though, so I do make a small blended mix for convenience. What I don’t do is freeze it in ice cubes. I’ve tried, and I find it separates and loses its potency. Fresh has a brightness that freezing just can’t hold on to.
(And just so we’re clear — my fresh version is far too pungent for salad dressing. Trust me on that one.)
A Better Idea: Grow Your Own Green Seasoning
Even if you don’t have a full garden, these herbs are perfect for:
Having them close by means you can cut exactly what you need, when you need it — and nothing beats that fresh, just-picked aroma.
How I Make the Seasoning Mix
When I do blend a mix, I keep it just as simple:
No garlic. No onion. No bell pepper sneaking in when nobody looking.
Gather and wash all your ingredients, add a little water, blend to your desired texture and it's that simple.... pure green goodness! Photos by Shamela Rambadan
How I Use Green Seasoning (Ma’s Way)
This is where Ma really taught me something important.
Most people think green seasoning is only for rubbing onto raw meat — and yes, I absolutely do that. Chicken, fish, ground meat, beans — all of it gets a good coating.
But Ma always said: that’s not the only time you add it.
When you’re sautéing your onions and garlic in hot oil, that is the moment to add a spoonful of green seasoning. The heat wakes up the herbs and releases their aroma. That’s where the real flavour starts.
Same thing when you’re frying curry — add a little green seasoning to the oil before the curry powders go in. It builds a deeper, richer base that carries through the whole dish.
That lesson alone changed how I cook.
My Favourite Ways to Use It
-
Seasoning meat or fish before cooking
-
Adding depth to pelau, stews, and soups
-
Mixing into ground meat for patties or meatballs
-
Boosting beans and lentils
-
Building flavour when sautéing or frying curry
Simple herbs. Multiple uses. Big results.
Final Thoughts
This green seasoning isn’t fancy, trendy, or overloaded — and it doesn’t need to be. It’s the kind of recipe that lives in memory, not on a measuring spoon.
Ma is the real star here. She taught me that good cooking starts with good habits, fresh ingredients, and patience — lessons that still guide me in the kitchen and the garden today.
If you make green seasoning differently in your family, I’d love to hear about it. Just… leave the sweet pepper out, eh? 😄🌿
Happy Gardening!
The Grey -Haired Gardener
.jpg)
