| "A garnish can be as simple as a sprig of a fresh herb--the touch that sets off the food and tantalizes the eye. All it requires of the cook is a few minutes of time and a little imagination. Often, the simplest garnishes are the most elegant, and gardeners have a world of choices literally at their door." "For example, if you need a touch of green with a hearty pasta dish, basil may be a natural choice--it has a solid, shiny appearance, and a robust taste. With carrots, feathery dill has the flavor and texture that balances the weight of the carrots." "Another way to use garnishes is in the repetition of a theme: if you used fresh thyme in a dish, save a few sprigs to decorate the top." "Your garnishing arsenal is limited only by your imagination. Check out your garden or the the produce section of your grocery store with a open-minded eye and browse cooking magazines for inspiration." "The old standby of orange or lemon twists are available year-round, which helps to account for their popularity. For a twist on the traditional, use a knife to peel a lemon apple-style so that you end up with long, spiraling strips of peel. Use these to bundle asparagus spears and serve with broiled or poached fish." "Lemons are a natural with foods that need a tangy twist, like fish, but they're not the only option. Try cherry tomatoes--whole, quartered or sliced--or spruce up your broiled fish by topping with fresh chives anchored with a slice or two of lemon or tomato." "Citruses aren't the only fruits you can use: let seasonal fruits add sparkle to your meals. A slice of kiwi adds a delicate green and an interesting pattern. Try partnering it with grilled steak or chicken. Blackberries are a luscious deep purple and have an irresistible texture that makes them great with all kinds of desserts." "Strawberries are a natural garnish for anything chocolate, but don't neglect them with main dishes, too. They're perfect with breakfast entrees of omelets or pastries and also add a kick to quiches." "Vegetables, too are welcome garnishes, and they don't have to be carved by a master craftsman. Carrots, squash, zucchini, peppers of all shapes and heat levels, tomatoes, radishes, broccoli, cauliflower, beets--these can be sliced, julienned, grated, curled or left whole to provide color and accent on the plate." "Use a vegetable peeler to remove colorful strips from squash, carrots or zucchini and sprinkle them on a plain-looking entree." "To make carrot curls to float in a soup or top a casserole, slice a carrot lengthwise into thin slices with a a vegetable peeler. Steam the carrots with a tablespoon of water in the microwave for thirty seconds. They'll go limp and be easy to curl and drape on a plate or dish." "While fruit and vegetables can be colorful and exotic, the garnishes I turn to most often are made from herbs. I use thyme, sage, rosemary, chives, basil, dill, sorrel, salad burnet, chervil, oregano and mint as well as parsley." "How to use them? Tuck a sprig under vegetables or in a casserole. Top a platter or individual plates of pasta with leaves or bunches. Sprinkle chopped herbs on fish or meat or
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