Types of Garnish

Intro: How to Make Edible Flower Garnishes. As Northern North America settles into fall, and in some cases snow (yikes!), I wanted to remind myself that on the other side of all the sweaters and ...

Add the garnish at the last minute for hot foods. Fruits, herbs, vegetables and edible flowers add color to food and tempt the appetite. Fish on a plate garnished with lemon, herbs, and fresh vegetables.

Add the garnish at the last minute for hot foods. Fruits, herbs, vegetables and edible flowers add color to food and tempt the appetite. Fish on a plate garnished with lemon, herbs, and fresh vegetables.

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.

The sauce may be served partially masked over the food, served under the food, or served in a separate dish or . saucier. Garnishes The word garnish comes from French and means "to grace or to provide".

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.