Garnishing Food Food & Recipes

[Janey]

There's a quiet debate in many kitchens - home and professional alike - about the role of garnishing. Is it truly part of the dining experience, or just a decorative afterthought? Many of us grew up hearing the rule, "If you can't eat it, don't put it on the plate." It's sensible advice, but in practice, things aren't always that simple. A few edible flowers or sprigs of herbs can completely change how a dish looks and feels, even if they aren't always eaten.

For some, garnishing is about cohesion - using elements that echo the flavours of the dish itself, such as a few tarragon leaves on a tarragon cream sauce or a scattering of fresh basil over a tomato pasta. Others see it as an art form, focusing more on visual appeal than taste.

So, where's the balance? Should every garnish be edible and flavour-relevant, or can aesthetics sometimes take priority? Do you personally eat the garnish, push it aside, or skip it altogether?

Let's talk about how we approach this small but meaningful detail in cooking.

 

[Gemma]

I'm a bit minimalist with garnishing. If it's not edible, it doesn't go on my plate. I once went to a restaurant in Manchester that served a fillet of fish with a pine branch on top! An actual twig! It smelled nice, but you couldn't eat it, and it was a goddam twig! I stick to herbs, lemon zest, or a drizzle of infused oil.

 

[Haley]

For me, it depends on the occasion. When I'm cooking for family, I focus on flavour and skip the garnish unless it's essential. However, when I host dinner parties, I love adding small edible flowers or thin curls of citrus zest. They make the plate look more intentional. I also think garnishing can show respect for the meal - it's a way of saying, "I care how this looks because I care how it tastes."