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FYI...Accenting with Herbs�

Source of Recipe

Light & Tasty Magazine - online
Accenting with Herbs�

FRESH HERBS can make a dish a feast for the eyes as well as the taste buds! It�s easy to make ordinary fare look extra special with very little effort. Try one or more of these fun garnishes�

� The blossoms of many herbs are edible and can be a lovely accompaniment to dishes (especially if the herbs are part of the recipe).

� Tuck fresh sprigs of herbs around a meat platter, on top of a casserole, etc. just before serving to keep them from wilting.

� Pair herbs with different textures, colors and leaf sizes. For example, big gray-green velvety sage leaves are an interesting contrast to tiny delicate dark-green oregano or thyme leaves.

� For a pretty pasta presentation, stack basil leaves and slice them into thin shreds. Sprinkle over pasta.

� Cut chives into 2-inch-long lengths and crisscross them on top of a potato casserole for an elegant look that�s easy to achieve.

� Make an eye-catching border on light-colored dips, sauces or individual bowls of soup by chopping chives and sprinkling them just around the edge of the dish.

To find an attractive herb garnish, just �leave� it to your imagination!