Feel Free to Garnish

Adorn your featured platters with a small display of garden herbs.    

I garnish with every herb in my homegrown collection.  In fact, I use herbs equally as much for decoration as I do for flavor in my meals.  Just a small stem on the side of your serving platter will take your presentation from ordinary to extraordinary.  

Cilantro

This delicate and flavorful relative of parsley is a delight in, on, and around the food your serve.  

Lavender

Not just for oil, lavender offers a unique embelishment to add depth in color and flavor to fruit or desserts. 

Parsley

This versatile herb is a garnish staple, but can just as easily be finely chopped to add complexity to your next soup or entree.

Rosemary

This aromatic, powerful accompaniment makes a statement no matter where you use it.  A little goes a long way.  My personal preference is to use as filler on cheese, meat, or fruit platters. 

Thyme

Just a few snips of this delicate and sprawling herb adds simple interest to any dish. 

Basil

Basil is the favored herb in my house so I use it sparingly for garnish, clipping just a few leaves, rather than an entire stem.  This gentle accent is the finishing touch in all Italian inspired meals.  

Mint

Don't hold back in using mint generously.  Especially if you grow your own mint, you'll have more than enough to go around.  It can lean sweet or savory in an instant and freshens either food or beverages at will.  

 Chives

These small, thin leaves chopped finely in soups and dips resemble an onion flavor and do not disappoint.  Use extra chives as a bouquet in a water glass on the side of a serving platter.  

Don’t have garden herbs? Try a sprig of an evergreen.  It may not be so edible, but a simple clipping from your local spruce provides the same dressy feeling and freshness that you can get from and elegant spray of rosemary.