A garnish is a small element - an herb sprig, edible flower, citrus wedge, sauce swirl, or thinly sliced vegetable - added to a finished dish primarily to enhance its appearance, though many garnishes also add flavor, aroma, or texture. Common choices include parsley, mint, chives, edible flowers, thinly sliced citrus fruits or radish, and microgreens. A garnish should suit the dish it sits on: a bouquet garni tied into a soup or stew flavors the dish as it cooks and is removed before serving, while a lemon wedge or herb sprig plated alongside a finished dish is meant to be eaten or squeezed at the table. Choosing a garnish that echoes or contrasts the dish's existing flavors and textures - a peppery microgreen against a sweet dessert, a bright citrus note against rich seafood - is the main technique involved.