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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!