By Fern Harper
Administrative Coordinator for the DSME Program
Season your food using only fresh ingredients and no salt. I like to use this green seasoning in soups and as a marinade for meat and chicken. It’s also very delicious with steamed vegetables.
You can buy these vegetables at your local supermarket or Farmers Market, or you can even pick them fresh from your own garden. Depending on your taste, you can add more or less of any ingredient, or substitute in other vegetables.
2 cups of green onions
1 whole red pepper (seeded, chopped)
1 whole green pepper (seeded, chopped)
2 cups of celery
One bunch of cilantro (fresh)
One cup of thyme leaves (fresh)
One cup of basil (fresh)
One cup of rosemary (fresh)
1 bunch of chives
2 cups of onion
3 cups of garlic
1 cup of fresh mint leaves
A small piece of Ginger
¼ of a lemon
One quarter of a scotch bonnet pepper, seeds removed if you do not like it hot (optional)
¼ to ½ of cup of vinegar to moisten.
Additional items you will need:
Preserving glass jars
Mixing bowl (optional)
Ziploc bags (optional)
Wash vegetables and cut into small pieces. Place in a food processor and process to desired texture, adding vinegar as needed. When finished, pour into a preserving glass jar and store in the refrigerator. If you don’t have a food processor, you can mix your vegetables in a large bowl and store in quart size Ziploc bags (vinegar, lemon juice and ginger are optional with this method).
Green seasoning will last about 2 months in the refrigerator. You can also store in Ziploc bags in the freezer and take out and defrost as needed.