Garnish

A garnish is a small addition to a dish, put on just before it is served. It can be fresh herbs, a squeeze of citrus, a spoon of yogurt, toasted nuts or a drizzle of oil. A good garnish adds flavor, texture or freshness, not only color.

How to do it

1. Think about what the dish is missing. A rich stew wants something fresh and sharp. A soft purée wants crunch. A brown braise wants a bit of color.
2. Choose something already in the dish or something that suits it. Basil on a tomato pasta, cilantro (coriander in the UK) on a curry, dill on salmon.
3. Prepare it shortly before serving. Pick herbs, cut them into a chiffonade, toast seeds, or zest a lemon.
4. Add it at the last moment, after the dish is plated.
5. Use a light hand. A garnish should finish the dish, not cover it.

How to use it

• Fresh: chopped parsley, chives, cilantro, mint, scallions (spring onions in the UK).
• Bright: lemon or lime zest, a wedge of citrus, a mix of herbs, garlic and zest such as gremolata.
• Crunchy: toasted nuts and seeds, fried shallots, crisp breadcrumbs, croutons.
• Rich: a swirl of cream, yogurt or crème fraîche, a drizzle of good olive oil or chili oil.
• Salty: grated hard cheese or a pinch of finishing salt.

Common mistakes

• Using something inedible, such as a whole sprig of woody rosemary or a plastic decoration. Everything on the plate should be good to eat.
• Adding a garnish that clashes with the dish, just for color.
• Putting herbs on hot food long before serving. They wilt and darken.
• Using so much that it hides the food underneath.

In recipes

"Garnish with parsley" means scatter chopped parsley on top just before serving. "To garnish" in an ingredient list means the item is used only at the end and the amount is up to you. In French cooking, garniture also means the side items served with a main dish.