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Food and drink decorations
Garnish (food)
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Garnish (food)

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A gyro sandwich garnished with mint leaves

A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting flavor. Some garnishes are selected mainly to augment the visual impact of the plate, while others are selected specifically for the flavor they may impart. This is in contrast to a condiment, a prepared sauce added to another food item primarily for its flavor. A food item which is served with garnish may be described as being garni, the French term for "garnished."

Many garnishes are not intended to be eaten, though for some it is fine to do so. Parsley is an example of a traditional garnish; this pungent green herb has small distinctly shaped leaves, firm stems, and is easy to trim into a garnish.

Overview

A garnish makes food or drink items more visually appealing. They may, for example, enhance their color, such as when paprika is sprinkled on a salmon salad. They may provide a color contrast, for example when chives are sprinkled on potatoes. They may make a cocktail more visually appealing, such as when a cocktail umbrella is added to an exotic drink, or when a Mai Tai is topped with any number of tropical fruit pieces. Sushi may be garnished with baran, a type of plastic grass or leaf. Sometimes a garnish and a condiment will be used together to finish the presentation of a dish; for example, an entrée could be topped with a sauce, as the condiment, along with a sprig of parsley as a garnish.

A garnish may be so readily identified with a specific dish that the dish may appear incomplete without the garnish. Examples include a banana split sundae with cherries on top or buffalo wings served with celery stick garnish and blue cheese dressing.

List of garnishes

Foods and entree

Garnishes for foods and entrees include:

Sun dried tomato used as garnish for the vegan Penne

Desserts and sweets

Garnishes for desserts and sweets include:

A frosted muffin garnished with confetti candy
  • Caramel
  • Chocolate (shaved or curled)
  • Cocoa powder
  • Flaked coconut
  • Confetti candy – confectionery food
  • Coulis – Thin sauce made from vegetables or fruits (raspberry coulis, for example)
  • Edible flower – flowers that may be consumed safelys
  • Sliced fruit – Seed-bearing part of a flowering plant
  • Gomul – dressing powder
  • Honey – Sweet food made by bees mostly using nectar from flowers
  • Maraschino cherry – Preserved, sweetened cherry
  • Mint – Family of flowering plants that includes sage and mint
  • Sprinkles – Tiny multi-colored candy topping
  • Syrup – Thick, viscous solution of sugar in waters
  • Vark – Metallic leaf used on South Asian sweets
  • Wafer – Thin type of biscuit
  • Nuts
    • Walnut pieces and candied walnuts
  • Wedding cake topper
  • Whipped cream

Beverages

Garnishes for beverages include:

A gin martini with a lime twist

Coffee-based drinks may have:

Savory drinks such as Bloody Mary may have:

  • Carrot sticks
  • Celery stalks (usually with leaves attached)
  • Pepper
  • Salt, coarse (applied to the rim of glasses)

Eggnog may have:

Various fruits are used:

  • Cherries
  • Lemon slice, twist, or wedge
  • Lime slice, twist, or wedge
  • Orange slice, twist, or wedge
  • Pineapple slice or wedge
  • Strawberries – Edible fruit
  • Watermelon – Large gourd fruit with a smooth hard rind wedge
  • Cocktail garnish – decorative ornaments that add character or style to a mixed drink
    • Cocktail onion – Pearl onion pickled in a brine
    • Cocktail umbrella – for decorating drinks
    • Green olive – Flowering plant in the family Oleaceae
    • Mint – Family of flowering plants that includes sage and mint
    • Twist – piece of citrus zest used as a cocktail garnish
    • Sugar, granulated or powdered

Garnishes according to cuisine traditions

French garnishes

Classic French garnishes include

For soups:

Chilled leek and potato soup garnished with croutons
  • Brunoise – one to three mm diced vegetables
  • Chiffonade – finely shredded lettuce or sorrel stewed in butter
  • Croutes – small pieces of halved French bread buttered and oven dried
  • Coulis – (a thicker soup) drizzled decoratively
  • Croutons – small pieces of bread (typically cubes) fried in butter or other oil
  • Julienne – thinly sliced vegetables
  • Pasta (tapioca, sago, salep) etc.
  • Pluches – a whole leaf spray of herbs, without the central stalk (traditionally chervil)
  • Profiterolles – puff pastry stuffed with purée
  • Royale – a small decoratively shaped piece of egg custard (in German this is called an Eierstich)
  • Threaded eggs

For relevés and entrées:

  • Croquettes
  • Potatoes (pommes dauphine,Duchess potatoes or Marquis)
  • Duxelles – fried onion, mushrooms and herbs
  • Matignon – minced carrots, onions, and celeries with ham stewed in butter and Madeira
  • Mirepoix – similar to Matignon but diced (cf. minced) with or without ham (or with bacon substituted for the ham)
  • Polonaise – Polish-style garnish with melted butter, bread crumbs, chopped boiled egg, lemon juice and herbs over cooked vegetables
  • Salpicon – a variety of other diced meats or vegetables
  • Fritters

Indonesian garnishes

Indonesian festive tumpeng rice cone, garnished with decoratively sliced chili pepper and cucumber.

Japanese garnishes

Japanese miso ramen garnished with edible seaweed, sesame and scallion

Korean garnishes

Jidan, a Korean egg garnish for soups

In Korean cuisine, decorative garnishes are referred to as gomyeong (고명), means to decorate or embellish food.

Garnish tools

Tools often used for creating food garnishes include skewers, knives, graters, toothpicks, and parchment cones.

Gallery

See also

External links

Wikimedia Commons has media related to Garnishing.

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