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Fresh Garlic Turning Blue/Green when baked??

downtownstefanie Jan 11, 2007 01:18 PM

So I made a white pizza the other night, chopped 2 cloves of garlic in the food processor & sprinkled on the pie. I baked it for 10 minutes on 450 as the pizza crust instructions said. When i took it out, they minced garlic became a shade of blue green sprinkled throughout my pretty white pie :( Apparently when my husband re-heated a slice, it became more blue-green according to him.

Any ideas why this happened or if it's normal?

  1. h
    HenryT Jan 11, 2007 01:28 PM

    It is normal, it means your garlic is quite fresh and just a touch immature. The sulfur has found some copper to react with, making copper sulphate, which is very blue. It's safe to eat.

    Blanching the garlic - like anything else, quickly heat, say 30 seconds in boiling water and cool in ice water - would probably prevent this. I suppose a quick saute would work just as well, might be more appropriate.

    Some sources recommend using a canning salt, rather than iodized, as well.

    1 Reply
    1. re: HenryT
      katejaco Jan 20, 2013 08:51 PM

      I thought copper sulfate was pretty bad to ingest...kinda a poison?

    2. ciaogal Jan 11, 2007 01:31 PM

      I sautee my garlic in olive oil until it becomes almost translucent....this usually keeps it from turning blue/green.
      A throw in a dash of Kosher salt...this will help enhance the flavor!

      1. cristina Jan 11, 2007 03:57 PM

        Take a look at this recent thread:


        1. C. Hamster Jan 11, 2007 04:39 PM

          Garlic can turn blue/green when exposed to acidic ingredients.

          1. d
            downtownstefanie Jan 11, 2007 04:45 PM

            wow, who knew? Thanks for all of your insight and the other links!

            1. y
              Youffraita Jan 13, 2007 09:28 PM

              This is so cool -- I've seen purplish skins on some garlic but never knew it could actually turn blue. Is there any way to make this happen if, for example, I wanted to turn pasta in garlic/oil sauce a nifty shade?

              1 Reply
              1. re: Youffraita
                rlculpepper Jun 15, 2009 10:04 AM

                You wouldn't want to do that (LOL) . It's not appealing

              2. l
                Lovegin Aug 23, 2013 01:03 PM

                The same incident also happend with me ,i kept garlic open for one hour it turned pure blue ,i wondered by seeing this,i dint know how it happened?if anybody can give the answer please reply

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