Wild About Garnish

The first impression of a dish or a meal is either what you smell or what you see. Before you ever experience the flavor of what’s on the table, you make your first opinions based on scent and how it catches your eye.

We’ve all been at a table and said something to the effect of, “Oh, that looks nice!” when a well-plated appetizer arrived, or, “That is beautiful!” when a decorative dessert is placed before us. Everyone can agree that the most important detail is the taste, but once you’ve mastered your recipes, it doesn’t have to be overly complicated to make them look as enticing as they taste.

If the elements of your dish are predominantly neutral in color – like your perfect fried egg or family favorite potatoes – or naturally monochromatic on the plate, a simple and striking way to make an impact is adding a pop of color with your garnish.

Especially in Spring and Summer, there are edible blooms that can make a big impact on the overall impression of your dish with very little effort.

The chefs at Blackberry love to put the final touch on a dish using foraged favorites or bits from the Garden that add a beautiful brightness to the plate.

Red buds are a favorite, and a standout for their color. They have a sweet-sour flavor, and can add a touch of acidity as a garnish on a dish, and they’re versatility makes them great with savory or sweet recipes. Wild violas, affectionately referred to Johnny jump ups, have a little sweetness and a little vegetable-like taste to them, similar to the taste of a bell pepper. They’re mild, though, and so striking, so they really make an impression on a plate.

Bachelor buttons are a particular favorite for Executive Chef Cassidee Dabney. The volume of petals means you can garnish several dishes with one flower, and they add beautiful color without adding any flavor. Because they won’t affect the taste, you can really put them on anything!

Topping with fresh herbs can, of course, complement a dish and add beautiful texture and color, as long as you’re careful with how much you use so you don’t overpower the intended flavor. But you can also find color and garnish in the ingredients you’re already using. If you use radish in a dish, garnish with a bit of radish flower. If you use carrots, perhaps finish it off with a bit of the tops. Vegetable flowers and greens are flavorful, so you want to be purposeful and use lightly, but that small touch of color can have a big impact!