Why 1980s Meals Were Always Garnished With Parsley - Food Republic From steak dinners to bowls of soup, 1980s restaurants topped nearly every dish with a sprig of parsley. But why was this garnish so ubiquitous? — Food Republic (@foodrepublic.bsky.social) on bluesky ( source ) I saw this Bluesky post come across my timeline because I follow Food Republic, and it got my attention. When I was a kid and teenager, I did not like parsley. But now, in my 50s, I actually do not mind it. I started using it after following some recipes from Chef Jean-Pierre , who has a YouTube channel . It really did make my pot roast pop and helped brighten the dish after a long cooking time. It is strange to think that this may be why parsley was used so often in the 1970s, when I was growing up. Parsley signaled sophistication. During the decade, French cuisine was particularly in vogue among American cooks, and the herb served as a marker of European plating habits. Subsequently, a sprig of it fun...