How To Make Edible Garnishes

Start with a classic tomato rose. Holding the fruit stem-side up, begin at the top. With the paring knife, begin peeling a half-inch-wide strip of skin. Turn the tomato, cutting a single unbroken strip into a jagged spiral. Lay the strip down on the cutting board and gently roll it into the shape of a rose.

Using the peeler, skin lengthwise strips from a raw carrot. Roll the strips into circles and secure each with a toothpick. Soak the carrot curls in ice water for one hour. Drain, remove the toothpicks, and you’ve got a simple, vibrant garnish.

To create a fluted mushroom, cleanly slice the top off a button mushroom—just enough to get a flat surface. With the tip of the paring knife, make shallow cuts to create a star or swirl pattern around the edge. Create your main design in the center of the mushroom top.

Chop an inch from either end of a piece of celery and cut the stalk into three-inch pieces. Slice each piece lengthwise into skinny strips, stopping about a half-inch before the end. Place the celery in a bowl of ice water and refrigerate until the ends have curled.

An orange boat adds elegance to any cocktail. Cut an orange into thin slices. Place a maraschino cherry in the center of one slice. Wrap the orange around the cherry and insert a toothpick width-wise to secure. Balance the toothpick on the rim of a cocktail glass and serve.

Holding a strawberry stem-side down, cut four or five slices, stopping just before the stem. Turn the berry onto its side, fan out the pieces, and garnish away.

Pour melted chocolate onto a clean, smooth surface. With a spatula, spread it evenly about a quarter-inch thick. After it cools, slide the spatula under and across the chocolate at a 30-degree angle. As you scrape, the chocolate will coil tightly, forming a beautiful dessert topping.