Garnishing cucumber leaves

Yield: 1 servings

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A vegetable flour centerpiece or garnish is never complete without the accent of greenery. The green foilage around, or in a vegetable flour arrangement adds depth to color, authenticity to design and interest to the arrangement. The most common greenery used when garnishing is parsley which is available in the markets throughout most of the year. Parsley is an deal foliage to use when creating garnishes which will lay flat around a meat entre or in the center of a relish tray. If you are making a high vegetable flower centerpiece then greenery which will stand and act as a filler is needed. here is where the cucumber leaves come in handy. These leaves are easy to make and add another dimension to the arrangements.

1. To make the leaves, slice off the skin of the cucumber in a long strip.

2. Us the point of the knife and notch out the leaf into a leaf shape.

3. After the leaf has been notched out all around, use the point of the knife blade and 'draw' the weins of the leaf. Place in ice water until ready to use. When using the cucumber leaves in an arrangement place long toothpicks into the container to be used and secure the cucumber leaf on the toothpick. Other greenery which works well in high flower arrangements are:

Fresh Dill Scallion Tops

Asparagus

Endive

Kale Greens

Carrot Tops

With a little imagination and an assortment of vegetable flowers, you should be able to creat exquisite and imaginative flower bouquets. An essential part of arranging a vegetable flower bouquet is the proper base or vase. There are a variety of fruit and vegetable bases which can be used. Here are a few suggestions: Egg Plant

Pineapple

Cantalope

Honeydew

Squash

Pumpkin

Origin: The Fine Art of Garnishing, by Jerry Crowley. Shared by: Sharon Stevens, Aug/95.

Submitted By SHARON STEVENS On 08-19-95

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