You have probably noticed that many dishes in restaurants come to your table garnished with fresh herbs like parsley or mint. And just like most people, you probably just move them aside and forget all about it. But did you know that they are not there just for decoration?
As it turns out, there is actually one more reason why chefs garnish dishes with fresh herbs. And it is quite an interesting one.
Why do Chefs Put Fresh Herbs on Dishes?
Chefs actually started to garnish dishes with parsley and mint because of a few of their notable traits. These herbs can serve as a breath freshener and digestive aid, so the idea was for the customers to eat them later.
Parsley, for example, contains chlorophyll, which kills the bacteria that cause bad breath in your mouth. Mint, aside from its cooling effect and pleasant odor, also stimulates digestive enzymes.
Of course, not a lot of people actually take advantage of the fresh herbs on their dishes, but chefs keep on using them as garnish. We certainly don’t mind, as there is something visually attractive about the green color of parsley and mint on our pasta or steak.
