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Toothpicks or skewers might be needed to secure or hold garnishes together. Keep these to a
minimum.

A garnish provides a positive, visual element that gives food a special finishing touch. It adds
harmony to a meal and a focal point to direct the diner's gaze.

In some cases, garnish is unnecessary and might actually be a distraction. Accompanying vegetables,
sauce, etc. can provide the interest, balance and colour that are needed when many foods are
presented.

Garnishes must be neat and appropriate. For instance, an orange wedge is not a suitable garnish for
a dish, unless the dish includes an orange-based sauce. However, fresh herbs such as basil, rosemary,
lavender can be used on many dishes. Parsley is commonly used as garnish. Be aware, however, that
parsley is somewhat overused and very unimaginative.

Coriander or lemongrass are suitable herb garnishes for foods with an Eastern theme, or with curry-
based foods.
Sculptured or carved vegetables (carrots, radishes etc.) are often used in Chinese restaurants.

Choose a garnish suitable to the temperature of the food being served, for example, a garnish that
has the potential to melt or become limp should not be placed on hot food.

The garnish size should be relative to the size of the food items. A garnish that is too big will make
the plate look overcrowded and detract from the food items and a garnish that is too small will be
lost on the food item. A food, which is delicate, requires a delicate garnish.
There is a huge variety of fresh ingredients available to use for garnishing. Use your imagination. A
neat, tidy and attractive garnish can be a real enhancement to a meal. Do not sprinkle chopped
parsley or powdered paprika etc. around the lip of a plate. This looks untidy, dirty, is lazy and actually
gives the appearance that you are attempting to hide blemishes on the crockery. No food (including
garnish) should be on the lip of the plate, as this is where the service staff will hold the plate to carry
to a table.
A selected garnish must:

• suit the occasion as well as the dish
• take into account the style of the main ingredient