Garnishing

Garnishing is the practice of adding edible decorations to a dish or drink to enhance its appearance, aroma, and flavor. A garnish should complement the main components without overpowering them, and it should be edible or easily removable if not consumed. In professional kitchens, garnishes are chosen to reflect the dish's ingredients, seasonality, and cultural context, while also aiding presentation and portion perception.

Common garnishes include fresh herbs such as parsley, chives, and cilantro; citrus zest or twists and citrus wedges; sliced or peeled fruits; vegetables cut into shapes; croutons; nuts and seeds; curls of cheese; whipped cream; sauces drizzled artistically; edible flowers; and microgreens. Beverages often feature citrus peels, olives, cherries, mint sprigs, or fruit wedges. Techniques range from zesting, shaving, and chiffonade to brunoise cuts and skewering or placing a small quenelle of a supporting component. The goal is harmony: the garnish should be crisp, bright, or aromatic, provide texture contrast, and not obscure the main dish.

Practical considerations include using seasonal ingredients, aligning garnish color with the plate, and avoiding garnishes that introduce conflicting flavors or excessive salt. Allergies and dietary restrictions should be considered, and non-edible elements should be clearly identified or avoided in formal settings. Garnishing also extends from fine dining plating to simple home meals, where a lemon wedge or herb sprig can provide a finishing touch.