Herbs as garnishes As garnishes several of the culinary herbs are especially valuable. This is particularly true of parsley, which is probably more widely used than any other plant, its only close rivals being watercress and lettuce, which, however, are generally inferior to it in delicacy of tint and form of foliage, the two cardinal virtues of a garnish.
Garnish as desired. Matchstick/Julienne Turnips Turnips are another vegetables that can be made into matchsticks. To make matchstick, or julienne turnips, for garnishing: Cut turnip lengthwise into quarters. Place flat side of quarter down on cutting board. Cut lengthwise with utility knife into thin slices.