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Help! Why did my garlic turn green?

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We made salmon and roasted peppers last night and topped both items with garlic. The garlic looked normal while chopping it and before we put the food in the oven. When it came out, the garlic was green! It looked moldy and rotten, and VERY unappealing. We were afraid to eat it so we scraped it off of everything. Do you know why this happened?

I did a little reading and found that acid may have been the cause. But do you know if you can still eat this garlic? Or do you think it was old?

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  1. It's been discussed before. Look on the Home Cooking board, search "garlic and bluish" or "garlic and aqua".

    Look on page two of this article.

    http://query.nytimes.com/gst/fullpage...

    There are some recipes that produce this color intentionally, so it is unlikely to kill you even if it looks unappetizing.