Parsley, Pot Roast, and Changing Tastes

Food Republic@foodrepublic.bsky.social · Mar 30, 2026🦋 BLUESKY 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? Why 1980s Meals Were Always Garnished With Parsley - Food Republicwww.foodrepublic.com View original post → Why 1980s Meals Were Always Garnished With Parsley - Food RepublicFrom 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…