Garnish (cooking)

A garnish makes food or drink items more visually appealing.{{cite web|url=http://www.vegetablefruitcarving.com/how-to-garnish/|title=How To Garnish The Easy Way!|publisher=VegetableFruitCarving.com|access-date=1 September 2012|archive-date=28 August 2018|archive-url=https://web.archive.org/web/20180828170329/https://www.vegetablefruitcarving.com/how-to-garnish/|url-status=dead}} 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 Mai Tai is topped with any number of tropical fruit pieces. 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.{{Citation needed|date=March 2021}}

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.{{Citation needed|date=March 2021}}

{{More citations needed section|date=February 2021}}

Garnishes for foods and entrees include:

File:Vegan Creamy Sun-Dried Tomato Penne (14436515807).jpg used as garnish for the vegan Penne]]

• Amandine – a culinary term indicating a garnish of almonds
• Bawang goreng – crisp fried shallot, a common garnish in Indonesian cuisine
• Carrot
• Caviar{{cite book | last=Goldstein | first=D. | title=A Taste of Russia: A Cookbook of Russian Hospitality | publisher=Russian Life Books | year=1999 | isbn=978-1-880100-42-4 | url=https://archive.org/details/tasteofrussia00darr | url-access=registration | access-date=May 28, 2017 | page=[https://archive.org/details/tasteofrussia00darr/page/71 71]}}
• Sun dried tomato
• Celery
• Chives{{cite book | last=Creasy | first=R. |author-link=Rosalind Creasy| title=Rosalind Creasy's Recipes from the Garden: 200 Exciting Recipes from the Author of the Complete Book of Edible Landscaping | publisher=Tuttle Publishing | year=2015 | isbn=978-1-4629-1793-8 | url=https://books.google.com/books?id=yfNkCwAAQBAJ&pg=PA77 | access-date=May 28, 2017 | page=77}}{{cite book | last1=Hemphill | first1=J. | last2=Hemphill | first2=R. | title=What Herb Is That?: How to Grow and Use the Culinary Herbs | publisher=Stackpole Books | year=1997 | isbn=978-0-8117-1634-5 | url=https://books.google.com/books?id=j9bD37IuSscC&pg=PA18 | access-date=May 28, 2017 | page=18}}
• Chili pepper – julienne, rings or decoratively sliced
• Chili threads
• Cilantro – coriander leaves
• Crouton
• Cucumber – julienne, rings or decoratively sliced
• Duxelles
• Egg garnish
• Fried onion – used as a garnish on steaks and other foods{{cite book | last=Rivers | first=F. | title=The Hotel Butcher, Garde Manager and Carver | publisher=Hotel Monthly Press | series=Home economics archive--research, tradition and history | year=1916 | url=https://books.google.com/books?id=Mcc9AQAAMAAJ&pg=PA105 | access-date=May 27, 2017 | page=105}}
• Gremolata{{cite book | last=Restino | first=S. | title=Mrs. Restino's Country Kitchen | publisher=Shelter Publications | year=1996 | isbn=978-0-936070-18-6 | url=https://books.google.com/books?id=KdaBrBD_8BcC&pg=PA148 | access-date=May 27, 2017 | page=148}}
• Lemon basil
• Radish{{Broken anchor|date=2024-07-28|bot=User:Cewbot/log/20201008/configuration|target_link=Radish#food|reason= }}
• Manchette
• Microgreens – young vegetable greens that are used both as a visual and flavor component, ingredient and garnish{{cite book | last=Millard | first=E. | title=Indoor Kitchen Gardening: Turn Your Home Into a Year-round Vegetable Garden | publisher=Cool Springs Press | year=2014 | isbn=978-1-61058-981-9 | url=https://books.google.com/books?id=GEf4AwAAQBAJ&pg=PA63 | access-date=May 28, 2017 | page=63}}
• Mint{{cite book | last=Authors | first=V. | title=Eating For Victory: Healthy Home Front Cooking on War Rations | publisher=Michael O'Mara | year=2014 | isbn=978-1-78243-304-0 | url=https://books.google.com/books?id=Cnc_BAAAQBAJ&pg=PP114 | access-date=May 28, 2017 | page=114}}
• Nuts
• Ginger{{cite book | last1=Vartanian | first1=A. | last2=Potter | first2=C. | last3=Heino | first3=K. | last4=McClelland | first4=R. | last5=Ball | first5=R. | last6=Menegaz | first6=V. | last7=Kovacs | first7=N. | last8=Healy | first8=H. | last9=Castaneda | first9=J. | last10=Winters | first10=K. | title=The Ultimate Paleo Cookbook: 900 Grain- and Gluten-Free Recipes to Meet Your Every Need | publisher=Page Street Publishing | year=2015 | isbn=978-1-62414-140-9 | url=https://books.google.com/books?id=d0AhCwAAQBAJ&pg=PA221 | access-date=May 28, 2017 | page=221}}
• Parsley{{cite book | title=The Hotel/motor Hotel Monthly | publisher=Clissold Publishing Company | issue=v. 21 | year=1913 | url=https://books.google.com/books?id=cVtGAQAAMAAJ&pg=RA11-PA77 | access-date=May 28, 2017 | page=11-PA77}}
• Persillade{{cite book | last=Fulton | first=M. | title=Encyclopedia of food and cookery | publisher=Gallery Books | year=1986 | isbn=978-0-8317-2799-4 | url=https://books.google.com/books?id=m-jCdQilbUsC | access-date=May 27, 2017}}
• Sautéed mushrooms – used on steaks and other foods{{cite book | last1=Rombauer | first1=I.S. | last2=Becker | first2=M.R. | title=Joy of Cooking | publisher=Scribner | year=1975 | isbn=978-0-02-604570-4 | url=https://archive.org/details/joyofcooking400romb | url-access=registration | access-date=May 28, 2017 | page=[https://archive.org/details/joyofcooking400romb/page/456 456]}}{{cite book | last1=Ruhlman | first1=M. | last2=Ruhlman | first2=D.T. | title=Ruhlman's Twenty: 20 Techniques, 200 Recipes, A Cook's Manifesto | publisher=Chronicle Books | year=2011 | isbn=978-0-8118-7643-8 | url=https://books.google.com/books?id=IUrMTywPNDUC&pg=PA236 | page=236}}
• Edible seaweed – such as shredded nori sheet, used to garnish foods such as soups, entrees and sashimi{{cite book | last=Aitken | first=H. | title=The Really Useful Ultimate Vegarian Cookbook | publisher=Murdoch | year=2008 | isbn=978-1-74196-247-5 | url=https://books.google.com/books?id=cAlOdra-Ls4C&pg=PT9 | access-date=May 28, 2017 | page=9}}{{cite book | title=DK Eyewitness Travel Guide Japan | publisher=DK Publishing | year=2017 | isbn=978-1-4654-6432-3 | url=https://books.google.com/books?id=EJOUDQAAQBAJ&pg=PT322 | access-date=May 28, 2017 | page=322}}
• Sesame seeds{{cite book | last1=Altschul | first1=A.M. | last2=Wilcke | first2=H.L. | title=New Protein Foods: Seed Storage Proteins | publisher=Elsevier Science | series=Food science and technology | issue=v. 5 | year=2013 | isbn=978-1-4832-1597-6 | url=https://books.google.com/books?id=fcXYBAAAQBAJ&pg=PA437 | access-date=May 28, 2017 | page=437}}
• Walnut

Garnishes for desserts and sweets include:

File:Muffins with confetti candy.jpg]]

• Caramel
• Chocolate (shaved or curled)
• Cocoa powder
• Flaked coconut{{cite book | last=Roehl | first=E. | title=Whole Food Facts: The Complete Reference Guide | publisher=Inner Traditions/Bear | year=1996 | isbn=978-0-89281-635-4 | url=https://books.google.com/books?id=H8lwmA52ltIC&pg=PA115 | access-date=May 27, 2017 | page=115}}
• {{annotated link|Powdered sugar}}
• {{annotated link|Confetti candy}}
• {{annotated link|Coulis}} (raspberry coulis, for example)
• {{annotated link|Edible flower}}
• {{annotated link|Fruit|Sliced fruit}}
• {{annotated link|Gomul}}
• {{annotated link|Honey}}
• {{annotated link|Maraschino cherry}}
• {{annotated link|Lamiaceae|Mint}}
• {{annotated link|Sprinkles}}
• {{annotated link|Syrup}}
• {{annotated link|Vark}}
• {{annotated link|Wafer}}
• Nuts{{cite book | last1=Barrett | first1=D.M. | last2=Somogyi | first2=L. | last3=Ramaswamy | first3=H.S. | title=Processing Fruits: Science and Technology, Second Edition | publisher=CRC Press | year=2004 | isbn=978-1-4200-4007-4 | url=https://books.google.com/books?id=rPjKBQAAQBAJ&pg=PA804 | access-date=May 28, 2017 | page=804}}
• Walnut pieces and candied walnuts
• Wedding cake topper
• Whipped cream

Garnishes for beverages include:

File:The perfect martini.jpg]]

Coffee-based drinks may have:

• Cinnamon sticks or ground powder
• Cocoa powder

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:

• Nutmeg, grated

Various fruits are used:

• Cherries
• Lemon slice, twist, or wedge
• Lime slice, twist, or wedge
• Orange slice, twist, or wedge
• Pineapple slice or wedge
• {{annotated link|Strawberry|Strawberries}}
• {{annotated link|Watermelon}} wedge
• {{annotated link|Cocktail garnish}}
• {{annotated link|Cocktail onion}}
• {{annotated link|Cocktail umbrella}}
• {{annotated link|Olive#Uses|Green olive}}
• {{annotated link|Lamiaceae|Mint}}{{cite book | last=DeGroff | first=D. | title=The Craft of the Cocktail: Everything You Need to Know to Be a Master Bartender, with 500 Recipes | publisher=Potter/TenSpeed/Harmony | year=2010 | isbn=978-0-307-76227-6 | url=https://books.google.com/books?id=QiAOe9R8dJwC&pg=PT107 | access-date=May 28, 2017 | page=107}}
• {{annotated link|Twist (cocktail garnish)|Twist}}
• Sugar, granulated or powdered

{{More citations needed section|date=February 2021}}

Classic French garnishes include{{cite book|last1=Escoffier|first1=A.|title=Basic Elements of Fine Cookery|url=https://archive.org/details/escoffiersbasice00esco|url-access=registration|date=1941|publisher=Crescent Books|location=New York|page=[https://archive.org/details/escoffiersbasice00esco/page/88 88] et seq}}

For soups:

File:Mon Plaisir, Covent Garden, London (3717184145).jpgs]]

• 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 {{cite book | last=Raskin | first=X. | title=The French Chef in Private American Families: A Book of Recipes | publisher=Rand McNally | year=1922 | url=https://books.google.com/books?id=FMpnAAAAMAAJ&pg=PA149 | access-date=May 28, 2017 | page=149}}

For relevés and entrées:

• Croquettes
• Potatoes (pommes dauphine,{{cite book | last1=Picasso | first1=P. | last2=Foster | first2=J.K. | title=Posters | publisher=Grosset & Dunlap | year=1964 | url=https://books.google.com/books?id=vxc3AQAAIAAJ | access-date=May 28, 2017 | page=22}} Duchess potatoes or Marquis)
• Duxelles – fried onion, mushrooms and herbs{{cite book | last=Spahr | first=D.L. | title=Edible and Medicinal Mushrooms of New England and Eastern Canada | publisher=North Atlantic Books | year=2009 | isbn=978-1-55643-795-3 | url=https://books.google.com/books?id=nFZ-lwRXuNYC&pg=PA201 | access-date=May 27, 2017 | page=201}}{{cite book | last1=Boetticher | first1=T. | last2=Miller | first2=T. | last3=Farnum | first3=A. | title=In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods | publisher=Ten Speed Press | year=2013 | isbn=978-1-60774-343-9 | url=https://books.google.com/books?id=hXBvAAAAQBAJ&pg=PA256 | access-date=May 27, 2017 | page=256}}
• 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

File:Tumpeng hias .jpg rice cone, garnished with decoratively sliced chili pepper and cucumber.]]

• Bawang goreng – crisp fried shallot, a common garnish in Indonesian cuisine{{Cite book|last=Kruger|first=Vivienne|url=https://books.google.com/books?id=WNHZAwAAQBAJ&q=Bawang+goreng+Indonesian+fried+shallot+garnish&pg=PT95|title=Balinese Food: The Traditional Cuisine & Food Culture of Bali|date=2014-04-22|publisher=Tuttle Publishing|isbn=978-1-4629-1423-4|language=en}}
• Young carrot leaf
• Celery – locally known as daun seledri used as topping for soups or rice congee
• Chili pepper – sliced decoratively
• Cilantro
• Cucumber – sliced decoratively
• Flaked coconut – grated coconut flesh, usually used in traditional kue sweet dessert snacks; such as klepon, putu and lupis
• Emping – melinjo nut crackers
• Krupuk – various traditional crackers
• Lemon basil – locally known as daun kemangi
• Tomato – sliced decoratively

File:Miso Chicken Ramen in Jakarta 2.jpg ramen garnished with edible seaweed, sesame and scallion]]

• Beni shōga – julienne pickled ginger, usually used as a garnish for gyudon and okonomiyaki
• Gari – marinated thinly sliced ginger, usually used as a garnish for sushi and sashimi
• Katsuobushi – dried bonito flakes, usually used as a garnish for takoyaki, sometimes called okaka
• Scallion or tree onion (wakegi) – mostly used as topping of tofu and miso soup
• Various edible seaweed – including thinly sliced kizami nori sheets, Aonori, Tororo Kombu used widely as topping of ramen, udon, yakiudon, Takoyaki, soba, okonomiyaki, yakisoba, or even pizza and hotdogs
• Sesame seeds – sprinkled on steamed rice or noodles
• Shiso leaf
• Fukujinzuke, a condiment and garnish for curry dishes
• Kinshi tamago, shredded strips of eggs popular on rice porridge, and hiyashi chuka a cold mixed ramen salad
• Fish roe such as tobiko, masago, mentaiko, and ikura are popular on rice dishes such as chirashi and sushi as well
• Shredded daikon and ground daikon called daikon oroshi, a winter radish, is popular in bento and sushi dishes, the latter is popular on oily foods such as fish and tempura
• Sakura, star, heart and various shaped carrot garnishes are popular in bento
• Garlic chives
• Whitebait such as shirasu and chirimenjako
• Edible flowers such as chrysanthemum
• Furikake
• Umeboshi
• Nameko mushrooms
• Menma fermented seasoned bamboo shoots
• Soy egg
• Narutomaki
• Mitsuba, Cryptotaenia japonica
• Tenkasu, fried bits of batter which defines tanuki udon
• Aburage, fried tofu which defines kitsune udon
• Kamaboko, a surimi often found in bento and hot pot udon
• Wasabi
• Yuzukosho

File:Jidan (egg garnish).jpg for soups]]

In Korean cuisine, decorative garnishes are referred to as gomyeong ({{lang|ko|고명}}), means to decorate or embellish food.{{cite book | last=Pettid | first=M.J. | title=Korean Cuisine: An Illustrated History | publisher=Reaktion Books | year=2008 | isbn=978-1-86189-348-2 | url=https://books.google.com/books?id=wzJ7_WcLJSwC&pg=PA46 | access-date=May 28, 2017 | page=46}}{{cite book | last=Helstosky | first=C. | title=The Routledge History of Food | publisher=Taylor & Francis | series=Routledge Histories | year=2014 | isbn=978-1-317-62113-3 | url=https://books.google.com/books?id=ul6vBAAAQBAJ&pg=PA76 | access-date=May 28, 2017 | page=76}}

• Chrysanthemum leaves
• Egg garnish – a common topping in Korean cuisine, made with egg whites and egg yolks.{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=218512|title=al-gomyeong|website=Standard Korean Language Dictionary|publisher=National Institute of Korean Language|language=ko|script-title=ko:알고명|access-date=22 April 2017|archive-date=22 April 2017|archive-url=https://web.archive.org/web/20170422133405/http://stdweb2.korean.go.kr/search/View.jsp?idx=218512|url-status=dead}}{{Cite book|url=https://books.google.com/books?id=W64sCwAAQBAJ&pg=PA47|title=The Korean Kitchen: 75 Healthy, Delicious and Easy Recipes|last=Korean Food Foundation|publisher=Hollym|year=2014|isbn=9781565914599|location=Seoul|pages=46|url-status=dead|archive-url=https://web.archive.org/web/20170422132246/https://books.google.co.kr/books?id=W64sCwAAQBAJ&pg=PA47|archive-date=2017-04-22}}{{Cite book|url=https://books.google.com/books?id=MD0QDgAAQBAJ&pg=PA236|title=Wrapped & Stuffed Foods: Proceedings of the Oxford Symposium on Food and Cookery 2012|publisher=Prospect Books|year=2013|isbn=978-1-903-018-99-6|editor-last=McWilliams|editor-first=Mark|pages=236|language=en}}
• Gochu – red chili pepper
• Chili thread – a traditional Korean garnish made with chili peppers.{{Cite news|url=http://www.gourmettraveller.com.au/recipes/food-news-features/2013/8/korean-chilli-threads/|title=Korean chilli threads|date=12 August 2013|work=Gourmet Traveller|access-date=8 May 2017}}{{Cite news|url=http://www.dailytexanonline.com/life-and-arts/2013/10/09/austin-chefs-create-art-inspired-culinary-bites|title=Austin chefs create art inspired culinary bites|last=Kulshrestha|first=Kritika Pramod|date=9 October 2013|work=The Daily Texan|access-date=8 May 2017|archive-date=1 December 2017|archive-url=https://web.archive.org/web/20171201042105/http://www.dailytexanonline.com/life-and-arts/2013/10/09/austin-chefs-create-art-inspired-culinary-bites|url-status=dead}}{{Cite news|url=https://www.theguardian.com/lifeandstyle/2015/aug/23/six-simple-recipes-from-a-korean-kitchen|title=Six simple recipes from a Korean kitchen|last1=Bourke|first1=Jordan|last2=Pyo|first2=Rejina|date=23 August 2015|work=The Guardian|access-date=8 May 2017}}
• Crushed garlic
• Green onions
• Manna lichen
• Scallions
• Shiitake
• Shredded vegetables {{cite book | last=Pettid | first=M.J. | title=Korean Cuisine: An Illustrated History | publisher=Reaktion Books | year=2008 | isbn=978-1-86189-348-2 | url=https://books.google.com/books?id=wzJ7_WcLJSwC&pg=PA47 | access-date=May 28, 2017 | page=47}}

Tools often used for creating food garnishes include skewers, knives, graters, toothpicks, and parchment cones.{{cite web|url=http://www.buzzle.com/articles/food-garnishing-ideas.html|title=Food Garnishing Ideas|last=Joy|first=Dhanya|publisher=Buzzle|access-date=1 September 2012|archive-url=https://web.archive.org/web/20131215052304/http://www.buzzle.com/articles/food-garnishing-ideas.html|archive-date=15 December 2013|url-status=usurped}}

File:Fried Rice vermicelli noodle with Ginger and Sesame Wine Chicken by Banej.jpg|Fried onions garnishing a plate of chicken noodles

File:Choc cake-candied violets.jpg|A chocolate cake garnished with violets

File:Butter cake slice.jpg|A slice of butter cake garnished with sliced almonds

File:Egg Biryani garnished with Cilantro.jpg|Egg Biryani garnished with cilantro

File:Cappuccino bicchiere 1.jpg|A cappuccino garnished with cocoa powder

File:2220 - Salzburg - Café Demel - Pistachio and ice cream.JPG|Ice cream garnished with pistachio pieces and rolled wafers

File:Garnished crabcake.jpg|A crabcake with a cream sauce and a garnish of microgreens

File:Cheese tray garnished with red pepper rings and chicory.jpg|Cheese tray garnished with red pepper rings and chicory

File:Bloody Mary 2.jpg|A Bloody Mary with several garnishes

File:Chang27.jpg|A wedding cake topped with a wedding cake topper

{{portal|Food}}

{{div col|colwidth=30em}}

• Cake decorating
• Cocktail garnish
• Food presentation
• Garde manger
• Hors d'oeuvre
• Tuile

{{div col end}}

{{reflist|30em|refs=

{{cite web | last=Niz | first=Ellen Sturm | title=How to plate your food like a pro: Celebrity chefs share their secrets | website=Today | date=October 2, 2014 | url=http://www.today.com/food/how-plate-your-food-pro-celebrity-chefs-reveal-their-secrets-2D80186757 | access-date=May 28, 2017}}

{{cite book | last=Jin-ah | first=Y. | title=K-FOOD: Combining Flavor, Health, and Nature | series=Korean Culture | publisher=Korean Culture and Information Service (South Korea) | year=2015 | isbn=978-89-7375-599-8 | url=https://books.google.com/books?id=I9RoCwAAQBAJ&pg=PA79 | access-date=May 28, 2017 | page=79}}

{{cite book | last1=Hayes | first1=Dayle | last2=Laudan | first2=R. | title=Food and Nutrition/Editorial Advisers, Dayle Hayes, Rachel Laudan | publisher=Marshall Cavendish Reference | year=2009 | isbn=978-0-7614-7824-9 | url=https://books.google.com/books?id=fAxKNXQTNTkC&pg=PA615 | access-date=May 28, 2017 | page=615}}

}}

{{commons category|Garnishing}}

• [http://www.wikihow.com/Garnish-Food How to Garnish Food]. WikiHow
• [http://www.howtogarnish.com HowToGarnish.com]

{{Garnish}}

{{Meals_navbox}}

{{Lists of prepared foods}}

{{DEFAULTSORT:Garnish (Food)}}

Category:Food and drink decorations

Category:Culinary terminology