General Discussion

Fresh Herbs as Garnish/Flavoring

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Fresh Herbs as Garnish/Flavoring

e.d. | Jul 28, 2002 05:25 PM

Recently, I ate at a French style bistro in California and enjoyed the meals I had there. One feature of most of the dishes was that they were accompanied by one or two sprigs of very fresh herbs-including, oregano flowers, rosemary, curry flowers, lavender buds, and tarragon, depending on the dish. This way, I could have a bite non-herbed or combine bites of the dishes with little explosions of herb flavor, just by tossing a leaf or bud or two into my mouth with the food. Some of the dishes even came with two different herbs, allowing me to change the flavor of the dish just by changing which herb I tasted with it. Is this becoming a common practice? I have to admit that for the last few years, when I have gone out to eat, I've usually been having Asian or Mexican food, so this practice could well have become a regular feature of fine dining without me knowing about it. Have any of the rest of you run across this? If you have, did you enjoy it?

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