Buzz
I’m not against food that’s not particularly pretty. In fact, some of the best-tasting dishes may not look perfect. However, if you're attending a potluck, hosting a dinner, or sharing food photos, it’s often nice to add a touch of beauty (and coincidentally, more flavor). The best garnishes are the ones that stay fresh for weeks, serve multiple purposes, and don’t break the bank.
Lemons and Limes
Your produce drawer should always have a few citrus fruits ready to go. A squeeze of lemon or lime adds a burst of brightness to both sweet and savory dishes. The zest delivers a deeper, more complex citrus fragrance, thanks to the oils, while also adding a pop of color to your plate. Lemon and lime zest work wonders on roasted chicken, fresh salads, grilled veggies (especially corn), and just about any dessert (try adding a little lemon zest to dark chocolate chip cookies, or use it to balance out frosting's sweetness). For photos, a used citrus wedge looks inviting, and if you want to get a little more gourmet, try grilling lemon halves to serve with seafood, chicken, or a hearty pasta dish. Just brush them with a bit of oil and place them directly on the grill.
Green onion
Green onions are more than just a garnish; they’re the quickest way to add a touch of green to your dish. They’re incredibly affordable (far cheaper than delicate chives), and can stay fresh in your crisper for a week or two—simply wrap the roots in a damp paper towel before placing them in a plastic bag. You can chop them into large pieces or finely slice them (thin slivers look especially great on ramen), or even roast or grill them whole to give any meal a rustic flair.
Red pepper flakes
These little flakes never spoil and bring a vibrant splash of red, one of my favorite colors. They also pack a spicy punch, so be sure to sprinkle with care. I especially enjoy red pepper flakes on creamy, mayo-heavy picnic salads, where they provide a contrasting pop against a dish that might otherwise appear a bit too smooth and uniform (both in texture and flavor).
Bulk herbs
Herbs sold in small plastic clamshell containers are often overpriced or come in larger quantities than you actually need. Bulk herb stations let you select just a few sprigs of what you require, so you don’t waste expensive herbs. To keep them fresh longer, wrap them in a slightly damp paper towel.
Also, don’t overlook parsley or cilantro. While they might not be as fancy as chervil or savory, they’re usually very affordable and sold in large bunches. Parsley, with its milder taste, is more versatile than cilantro and can be chopped and added to almost any savory dish. Cilantro may be divisive, but if it doesn’t taste like soap to you, it’s fantastic on Thai or Mexican dishes, in breakfast scrambles, or even in citrus-heavy cocktails (with tequila). Both herbs are easy to store—just place them stem-side down in a glass of water and pop the glass in the fridge.
