Food Garnishing Ideas

Knowing how to garnish food can be confusing for anyone who hasn't tried it in the past. A garnish is often best as a simple, colorful ingredient, so don't feel you need to craft a whole new recipe to pair with your meal. If you are looking for more involved ideas, there are plenty of creative options to try for any type of entrée or dessert.

Use edible garnishes whenever possible. Garnishes are not only for decoration; they can add new flavors and textures to the meal as well. Using edible garnish also avoids the hassle of having to remove the garnish before eating.
Make all inedible garnishes easily identifiable and removable. Cocktail umbrellas and birthday candles are common examples of inedible garnishes that are difficult to replace with edible material. However, these items are obviously inedible and easily removed from the food, so there is little chance of anyone eating them. Make sure any other inedible ingredients you use share these characteristics.
Decide whether to use strong flavors or bland ones. Bland dishes may call for garnishes sprinkled with herbs or spices, but every garnish doesn't need to have a strong taste. If the food already has a complex flavor, it's usually a good idea to avoid flavorful garnishes which could clash with other ingredients.[1]
Vary the color and texture. Pick a color that contrasts with the color of the dish, so the garnish is more visible and appealing. Similarly, a small piece of a crunchy vegetable adds variety and interest to a soft dish.
Two-ingredient garnishes can be laid out in alternating layers on a plate, creating a contrast between two colors. Try slices of tomatoes and cucumbers, or two different colors of gelatin cubes.
Arrange the garnish on the dish. Garnish may catch the diners' eye more readily on a contrasting background. If the food itself contains several colors, place the garnish directly on the plate or bowl. Most garnishes show up well on white tableware, but bright-colored garnishes may work well on a dark ceramic dish as well.
Remember that the garnish is usually there to accentuate the main dish, not become an art project unto itself. Two or three pieces of garnish arranged at intervals may be more attractive than a continuous border or a large pile.
Keep the temperature in mind. Frozen garnishes may melt if placed next to hot food. Even if not in danger of losing its shape, a large, cold garnish may be unpleasant to eat with a hot soup, and a hot garnish likely won't pair well with a cold dessert.

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