garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting  flavor. Some garnishes are selected mainly to augment the visual impact of the plate, while others are selected specifically for the flavor they may impart. This is in contrast to a  condiment, a prepared sauce added to another food item primarily for its flavor. A food item which is served with garnish may be described as being garni, the French term for 'garnished'.
Many garnishes are not intended to be eaten, though for some it is fine to do so.
Parsley is an example of a traditional garnish; this pungent green herb has small distinctly shaped leaves, firm stems, and is easy to trim into a garnish.
A garnish makes food or drink items more visually appealing.
 They may, for example, enhance their color,  such as when  paprika is sprinkled on a salmon salad. They may provide a color contrast, for example when chives are sprinkled on potatoes. They may make a cocktail more visually appealing, such as when a cocktail umbrella is added to an exotic drink, or when a Mai Tai is topped with any number of tropical fruit pieces. Sushi may be garnished with baran, a type of plastic grass or leaf. Sometimes a garnish and a condiment will be used together to finish the presentation of a dish; for example, an entrée could be topped with a sauce, as the condiment, along with a sprig of parsley as a garnish.
A garnish may be so readily identified with a specific dish that the dish may appear incomplete without the garnish. Examples include a
banana split sundae with cherries on top or buffalo wings served with celery stick garnish and blue cheese dressing.
List of garnishes
Garnishes for foods and entrees include:
A gyro sandwich garnished with
Garnishes for desserts and sweets include:
Garnishes for beverages include:
A gin martini with a lime
Coffee-based drinks may have:
Savory drinks such as Bloody Mary may have:
Celery stalks (usually with leaves attached)
Pepper Salt, coarse (applied to the rim of glasses)
Eggnog may have:
Various fruits are used:
Classic French garnishes include
Chilled leek and potato soup garnished with
Brunoise – one to three mm diced vegetables
Chiffonade – finely shredded lettuce or sorrel stewed in butter Croutes – small pieces of halved French bread buttered and oven dried
Coulis – (a thicker soup) drizzled decoratively
Croutons – small pieces of bread (typically cubes) fried in butter or other oil
Julienne – thinly sliced vegetables Pasta (tapioca, sago, salep) etc.
Pluches – a whole leaf spray of herbs, without the central stalk (traditionally chervil)
Profiterolles – puff pastry stuffed with purée
Royale – a small decoratively shaped piece of egg custard (in German this is called an Eierstich)
Threaded eggs 
For relevés and entrées:
Korean cuisine, decorative garnishes are referred to as gomyeong ( 고명). 
To "garnish" means to decorate or embellish food.
Tools often used for creating food garnishes include
skewers, knives, graters, toothpicks, and parchment cones.
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