View source for Garnish (food)

{{Short description|Decoration or embellishment to a prepared food dish or drink}}
[[File:Gyro sandwich.jpg|thumb|A gyro sandwich garnished with [[Lamiaceae|mint]] leaves]]

A '''garnish''' is an item or substance used as a decoration or [[embellishment]] accompanying a prepared food [[Dish (food)|dish]] or [[drink]].<ref>{{cite web | title=Garnish | website=Encyclopedia Britannica | date=May 27, 2017 | url=https://www.britannica.com/topic/garnish | access-date=May 28, 2017}}</ref> In many cases, it may give added or contrasting [[Flavor (taste)|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.<ref>{{cite encyclopedia|url=http://www.foodterms.com/encyclopedia/garnish/index.html|title=Garnish|encyclopedia=Food Encyclopedia|publisher=Food Network|access-date=1 September 2012}}</ref> 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 language|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.<ref name="Niz 2014"/><ref>{{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}}</ref> They may, for example, enhance their color,<ref name="Niz 2014"/> such as when [[paprika]] is sprinkled on a [[salmon]] salad. They may provide a color contrast, for example when [[chive]]s are sprinkled on [[potato]]es. 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.{{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 [[Maraschino cherry|cherries]] on top or [[buffalo wings]] served with [[celery]] stick garnish and [[blue cheese dressing]].{{Citation needed|date=March 2021}}

==List of garnishes==
{{More citations needed section|date=February 2021}}

===Foods and entree===
Garnishes for foods and entrees include:
[[File:Vegan Creamy Sun-Dried Tomato Penne (14436515807).jpg|thumb| [[Sun dried tomato]] used as garnish for the vegan [[Penne]]]]
* [[Amandine (garnish)|Amandine]] – a [[Culinary art|culinary]] term indicating a garnish of [[almond]]s
* [[Bawang goreng]] – crisp fried [[shallot]], a common garnish in [[Indonesian cuisine]]
*[[Carrot]]
* [[Caviar]]<ref>{{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]}}</ref>
* [[Sun dried tomato]]
* [[Celery]]
* [[Chives]]<ref>{{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}}</ref><ref>{{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}}</ref>
* [[Chili pepper]] – julienne, rings or decoratively sliced 
** [[Chili thread]]s
* [[Cilantro]] – coriander leaves
* [[Crouton]]
* [[Cucumber]] – julienne, rings or decoratively sliced 
* [[Duxelles]]
* [[Egg garnish]]
* [[Fried onion]] – used as a garnish on steaks and other foods<ref>{{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}}</ref>
* [[Gremolata]]<ref>{{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}}</ref>
* [[Lemon basil]]
* [[Radish#food|Radish]]
* [[Manchette (cuisine)|Manchette]]
* [[Microgreen]]s – young [[Leaf vegetable|vegetable green]]s that are used both as a visual and flavor component, ingredient and garnish<ref>{{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}}</ref>
* [[Lamiaceae|Mint]]<ref>{{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}}</ref>
* [[Nut (fruit)|Nuts]]
* [[Olive oil]] – drizzled olive oil is used to garnish some foods<ref>{{cite web | title=Ramadan Special 2017: An Iftar Party Menu to impress your friends and family! | website=NDTV.com | date=May 27, 2017 |url= http://www.ndtv.com/food/ramadan-special-2017-an-iftar-party-menu-to-impress-your-friends-and-family-1704613 | access-date=May 28, 2017}}</ref>
* [[Ginger]]<ref>{{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}}</ref>
* [[Parsley]]<ref>{{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}}</ref>
* [[Persillade]]<ref>{{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}}</ref>
* [[Sautéed mushrooms]] – used on steaks and other foods<ref>{{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]}}</ref><ref>{{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}}</ref>
* [[Edible seaweed]] – such as shredded [[nori]] sheet, used to garnish foods such as soups, entrees and [[sashimi]]<ref>{{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}}</ref><ref>{{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}}</ref>
* [[Sesame seed]]s<ref>{{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}}</ref>
* [[Walnut#Food use|Walnut]]

===Desserts and sweets===
Garnishes for desserts and sweets include:
[[File:Muffins with confetti candy.jpg|thumb|200px|A frosted muffin garnished with [[confetti candy]]]]
* [[Caramel]] 
* [[Chocolate]] (shaved or curled)
* [[Cocoa solids|Cocoa powder]]
* [[Coconut#Flaked coconut|Flaked coconut]]<ref>{{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}}</ref>
* {{annotated link|Confetti candy}}
* {{annotated link|Coulis}} (raspberry coulis, for example)
* {{annotated link|Edible flower}}s
* {{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}}s
* {{annotated link|Vark}}
* {{annotated link|Wafer}}
* [[Nut (fruit)|Nuts]]<ref>{{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}}</ref>
** Walnut pieces and candied walnuts
* [[Wedding cake topper]]
* [[Whipped cream]]

===Beverages===
Garnishes for beverages include:
[[File:The perfect martini.jpg|thumb|150px|right|A gin martini with a lime [[Twist (cocktail garnish)|twist]]]]
Coffee-based drinks may have:
* [[Cinnamon]] sticks or ground powder
* [[Cocoa solids|Cocoa powder]]

Savory drinks such as Bloody Mary may have:
* [[Carrot]] sticks
* [[Celery]] stalks (usually with leaves attached)
* [[Black Pepper|Pepper]]
* [[Salt]], coarse (applied to the rim of glasses)

[[Eggnog]] may have:
*[[Nutmeg]], grated

Various fruits are used:
* [[Maraschino cherry|Cherries]]
* [[Lemon]] slice, twist, or wedge
* [[Lime (fruit)|Lime]] slice, twist, or wedge
* [[Orange (fruit)|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}}<ref>{{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}}</ref>
** {{annotated link|Twist (cocktail garnish)|Twist}}
** [[Sugar]], granulated or powdered

==Garnishes according to cuisine traditions==
{{More citations needed section|date=February 2021}}

===French garnishes===
Classic French garnishes include<ref>{{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}}</ref>

For soups:
[[File:Mon Plaisir, Covent Garden, London (3717184145).jpg|thumb|Chilled leek and potato soup garnished with [[crouton]]s]]
* [[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
* [[Julienning|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 <ref>{{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}}</ref>
For relevés and entrées:
* [[Croquettes]]
* Potatoes ([[pommes dauphine]],<ref>{{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}}</ref> [[Duchess potatoes]] or Marquis)
* [[Duxelles]] – fried onion, mushrooms and herbs<ref>{{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}}</ref><ref>{{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}}</ref>
* [[Matignon (cuisine)|Matignon]] – minced carrots, onions, and celeries with ham stewed in butter and Madeira
* [[Mirepoix (cuisine)|Mirepoix]] – similar to Matignon but diced (cf. minced) with or without ham (or with bacon substituted for the ham)
* [[Polonaise (sauce)|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===
[[File:Tumpeng hias .jpg|thumb|Indonesian festive [[tumpeng]] rice cone, garnished with decoratively sliced chili pepper and cucumber.]]
* [[Bawang goreng]] – crisp fried [[shallot]], a common garnish in [[Indonesian cuisine]]<ref>{{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}}</ref>
* [[Carrot|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
* [[Coconut#Flaked coconut|Flaked coconut]] – grated coconut flesh, usually used in traditional [[kue]] sweet dessert snacks; such as [[klepon]], [[kue putu|putu]] and [[Lupis (food)|lupis]]
* [[Emping]] – ''melinjo'' nut crackers
* [[Krupuk]] – various traditional crackers
* [[Lemon basil]] – locally known as ''daun kemangi''
* [[Tomato]] – sliced decoratively

===Japanese garnishes===
[[File:Miso Chicken Ramen in Jakarta 2.jpg|thumb|Japanese [[miso]] [[ramen]] garnished with edible seaweed, sesame and scallion]]
* [[Beni shōga]] – julienne pickled ginger, usually used as a garnish for [[gyudon]] and [[okonomiyaki]]
* [[Gari (ginger)|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]]
* [[Scallion]] or [[tree onion]] (''wakegi'') – mostly used as topping of tofu and [[miso soup]]
* Various [[edible seaweed]] – including thinly sliced [[nori]] sheets, used mostly as topping of [[ramen]], [[udon]] or [[soba]]
* [[Sesame]] seeds – sprinkled on [[steamed rice]] or noodles
* [[Shiso]] leaf

===Korean garnishes===
[[File:Jidan (egg garnish).jpg|thumb|''Jidan'', a Korean [[egg garnish]] for soups]]
In [[Korean cuisine]], decorative garnishes are referred to as ''gomyeong'' ({{lang|ko|고명}}), means to decorate or embellish food.<ref>{{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}}</ref><ref>{{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}}</ref>
* ''[[Chrysanthemum]]'' leaves <ref name="Hayes Laudan 2009"/>
* [[Egg garnish]] – a common topping in [[Korean cuisine]], made with [[egg white]]s and [[egg yolk]]s.<ref name="SKLD">{{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}}</ref><ref>{{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 (publishing house)|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}}</ref><ref>{{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}}</ref>
* ''Gochu'' – red [[chili pepper]]<ref name="Jin-ah 2015"/>
** [[Chili thread]] – a traditional Korean garnish made with chili peppers.<ref name="GT">{{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}}</ref><ref name="Kulshrestha">{{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}}</ref><ref name="Bourke">{{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}}</ref>
* Crushed [[garlic]]<ref name="Hayes Laudan 2009"/>
* [[Green onion]]s <ref name="Hayes Laudan 2009"/>
* [[Manna lichen]]<ref name="Jin-ah 2015"/>
* [[Scallion]]s <ref name="Jin-ah 2015"/>
* [[Shiitake]]<ref name="Jin-ah 2015"/>
* Shredded [[vegetable]]s <ref>{{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}}</ref>

==Garnish tools==
Tools often used for creating food garnishes include [[skewer]]s, [[Knife|knives]], [[grater]]s, [[toothpick]]s, and [[Parchment paper (baking)|parchment]] cones.<ref>{{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=dead}}</ref>

==Gallery==
<gallery mode=packed>
File:Fried onion garnish.JPG|[[Fried onion]]s are used as a garnish
File:Choc cake-candied violets.jpg|A chocolate cake garnished with [[List of plants known as violet|violet]]s
File:Butter cake slice.jpg|A slice of [[butter cake]] garnished with sliced [[almond]]s
File:Egg Biryani garnished with Cilantro.jpg|Egg Biryani garnished with [[cilantro]]
File:Cappuccino bicchiere 1.jpg|A cappuccino garnished with [[Cocoa solids|cocoa powder]]
File:2220 - Salzburg - Café Demel - Pistachio and ice cream.JPG|Ice cream garnished with [[pistachio]] pieces and rolled [[wafer]]s
File:Garnished crabcake.jpg|A [[crabcake]] with a cream sauce and a garnish of [[microgreen]]s
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 (cocktail)|Bloody Mary]] with several garnishes
File:Chang27.jpg|A wedding cake topped with a [[wedding cake topper]]
</gallery>

==See also==
{{portal|Food}}
{{div col|colwidth=30em}}
* [[Cake decorating]]
* [[Cocktail garnish]]
* [[Food presentation]]
* [[Garde manger]]
* [[Hors d'oeuvre]]
* [[Tuile]]
{{div col end}}

==References==
{{reflist|30em|refs=
<ref name="Niz 2014">{{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}}</ref>
<ref name="Jin-ah 2015">{{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}}</ref>
<ref name="Hayes Laudan 2009">{{cite book | last1=Hayes | first1=Dayle | last2=Laudan | first2=R. | title=Food and Nutrition/Editorial Advisers, Dayle Hayes, Rachel Laudan | publisher=Marshall Cavendish Reference | series=Food and Nutrition | 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}}</ref>
}}

==External links==
{{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}}
{{二次利用|date=21 December 2022}}
{{DEFAULTSORT:Garnish (Food)}}
[[Category:Food and drink decorations]]
[[Category:Culinary terminology]]