To maintain and heighten the color of fresh vegetables, blanch them before using them to make garnishes. Simply immerse the produce in boiling water for 1 minute, drain, and plunge into a large bowl filled with ice water or rinse quickly under very cold running water. Always dry the ingredients thoroughly before use.
To prevent drying out, keep garnishes away from air and heat. If possible, protect them with an airtight covering of plastic wrap.
It's always best to make garnishes just before serving, but some can be prepared ahead of time and assembled on the plate at the last minute.
Store garnishes like you would store similar foods. If made with ingredients that are normally refrigerated, wrap in plastic wrap, or store in an airtight bag or container, and refrigerate.
If the ingredients are crispy or dried, or if they need to firm up, do not refrigerate. Store in a cool, dry place for several hours or overnight.
Some cut-up or carved vegetables can be prepared in advance and covered with ice water until you are ready to assemble the finished presentation. Be sure to drain and dry them off well before placing the garnishes on the plate.
