Birthday
HydrangeasA festive table is remembered for how it looks as well as how it tastes: a sprig of rosemary on a salad, pomegranate seeds on a starter or a salad shaped like a Christmas tree instantly set the New Year mood. You do not need advanced cooking skills. Here are simple ideas for garnishing dishes, table-setting tips and the rules to follow if you want to decorate food with flowers.
Flowers for the festive table: flower baskets and white roses.
What to garnish with
Simple ideas
- Christmas-tree salad — shape the salad into a triangle, make “branches” from dill and “baubles” from pomegranate and sweetcorn.
- A wreath of starters — canapés or rolls in a circle with sprigs of rosemary and cranberries between them.
- Snowflakes on dessert — sift icing sugar through a stencil.
- Cheese and vegetable stars — cut them out with a cookie cutter.
- Citrus — orange and lime slices brighten meat dishes and drinks.
Flowers on the plate: safety rules
- Use only edible flowers grown for eating — sold with fresh herbs or grown yourself without pesticides: viola, nasturtium, calendula, basil and chive flowers.
- Flowers from a bouquet are not suitable for food: cut flowers are treated with plant-protection products.
- Many ornamental plants are poisonous, for example lily of the valley, oleander, foxglove and hyacinth. If you are not sure a flower is edible, keep it off the plate.
- Put fresh flowers for the table in a separate container so they do not touch the food.
Setting the table
- Choose 2–3 colours — for example white, green and red, or white and gold.
- A low evergreen and flower centrepiece lets guests see each other.
- Tie napkins with twine and a sprig of rosemary for decoration and scent.
- Put candles in stable holders away from greenery.
To make a table centrepiece see New Year flower arrangements, and for an overall plan see New Year preparation checklist.
FAQ
When should I garnish?
Right before serving: herbs and cut vegetables quickly lose their fresh look.
Can I decorate a cake with fresh roses?
Only with roses grown without pesticides specifically for culinary use; wrap the stems in cling film or use special picks so they do not touch the cream.
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Author: Maria Svitlovir
Graduated from Taras Shevchenko National University of Kyiv, Institute of Biology and Medicine (2001). BSc in Biology, MSc in Horticulture. Writes about plants, works at a garden centre selecting and repotting plants, and contributes to plant reference guides.
