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List of Partners vendors. Pin Share Email. I feel like when this happens the garlic flavor is stronger, and my boyfriend finds it to have an off-putting taste. What's going on here, and does it make sense that it would change the flavor? Featured Video. Read More. More Serious Eats Recipes. Your Privacy Rights. I made a garlic and ginger paste, but forgot to store in the fridge.
The next day I noticed it turned to a bluish hue. I googled and found it is ok and safe to cook. It turns green even in fridge. Two weeks ago, I decided to make some pickled cabbage, carrots, and root vegetables and added fresh whole garlic cloves for flavour. To my surprise, after about ten days, the garlic started turning a green-blue colour.
My brother volunteered to eat a clove and declared it tasted like "pickled garlic" but I kept a close eye on him for the next day, thinking about treatments for food poisoning, but thankfully not needing to implement any of these treatments.
Just happened to me! I was making tea with fresh garlic, fresh ginger and lemons. I went to the store to get honey for my tea and when I returned, looked in the pot I saw the glue garlic. Decided I would Google before tossing it I've been cooking with garlic for many years, and I experienced this for the first time tonight.
I was making a Blue Apron recipe that included a garlic cheese bread. I drizzled extra virgin olive oil on the cut sides of a small baguette, spread some grated garlic over that, then topped it with shredded lamb chopper cheese which I had never heard of or used before.
I put it in the oven to toast, but it was set to bake, not broil, so it never got really browned on top. It looked normal when I took it out of the oven, but a few minutes later it had developed bright green spots.
I thought that must have been some really weird cheese This just happened to me. I'm making fire cider and went to shake my jars this morning. Looked in the bottom and saw blue garlic cloves! First time I've ever seen this. Been cooking with garlic all my life.
Glad it is not spoiled. I chopped up a heap of garlic all bought from the same store to put into a jar so its easier to use, took me over an hour to chop up, when I went to the fridge the next day the whole jar was blue! This happened to me for the first time when making garlic dill pickles. I thought now this batch will have to be thrown out. Read this story on line and glad to know the batch is not spoiled. Thanks so much. Just cooked a pickled pork with vinegar, water, peppercorns etc and the garlic turned aqua.
So googled and find your site. Thank you so much from Australia. Have cooked with garlic my whole life. Two nights ago making a lemon garlic sauce for an asparagus pasta dish and when I added the lemon the garlic turned a tourqois color. I was horrified. Picked out as much as I could and prayed no one would become ill. All the time thinking something was wrong with the garlic.
That was a first for me. Glad to find out it is not harmful. This happened to me last night! I thought a scrap of paper or something got in and the blue ink tinged it, or a thread off my shirt, or something! I thought something foreign got in but didn't know what! I ate a few stalks but I rinsed them off because I was weirded out. I'm glad I Googled blue garlic!! From this article a few things could have caused it Boy, today this happened to me!
I was cooking some lentils and, suddenly, after one or two minutes of heat, the garlic is there, looking at me with a very fearsome blue color. I immediately called my mom for advise and she told me that this had happened to her a few months ago!.
What are the odds for two events in such a short period of time? Wow, this happened to me this morning, and thank you so much for posting this! Hope to recreate this, as aqua is one of my favorite colors! Have a wonderful day! The sun is out again in San Diego! The 3 types I canned all turned blue within a few days. I was going to pitch them out but thanks to this article I will keep. Next time I will can sooner and see what happens. This happened to me last night while making shrimp scampi.
Shouldn't be anything unusual there, just some butter, fresh garlic, lemon juice, and shrimp. Must have been lemon juice, but wait, I've made that dish many times in my life!
So, why this one time? Must be some other reason like the freshness of either the garlic, lemon, or butter and how it all combined. Thank you for your article! Very informative news. I searched the internet and read one comment that it could be due to fertilizers and pesticides that have copper. The user was advise to use garlic to reduce High Blood Pressure but to the contrary, it was increasing. After lab test they found copper in garlic. I think we need further investigations. We used two varieties of garlic, mixed in the same jars together, and they reacted differently.
The fresher garlic elephant garlic from the grocery store became turquoise and the aged garlic smaller, from the garden did not change. My grandmother fried peppers in oil, put them in a canning jar, added a sliced clove or two of garlic and covered all with vinegar. Very often the garlic has turned blue - did it again this year when I fixed the peppers!
This is the first time anyone in our family noticed. From my personal experience produces this color If we add private lemon or the fruit acid to garlic and I think t he acids interact with copper or sulfur. I have never heard or seen anything like this before, I made homemade garlic bread and grated the garlic clove on top of my butter bread, when I took bread out of oven I was shocked to see my bread was a bright greenish looked moldy so after reading these helpful comments I knew I coyld still eat it, but I just couldn't do and I believe I had to much on it, I did take one bite i do believe the sight of it made me not like it.
Crazy I know but they say we eat with our eyes first. I made two jars of apple cider vinegar and garlic with the same garlic and same vinegar, one turned blue and the other stayed white I think it's because of the metal in the lid from the other bottle. It happened to me because I had two heads of garlic but was going on holiday for two weeks so I minced all the garlic in my blender and froze the minced bits.
I came back and put the container in the fridge and it started going blue! I had heard of this before, but i just salted them to preserve them. I think if you are aspiring to get blue garlic, just chop them then freeze and defrost in the fridge. Yes, I have had bright green garlic color change happen. We recently moved to Costa Rica and my supply of dried garlic was running low so I spent quite awhile peeling and chopping up a ton of fresh garlic some of which was the tinted reddish purple which has a great flavor fresh.
I popped 2 trays into the dehydrator, switched them every 45 minutes. When I went to rotate them the 3rd time an entire tray had turned bright green, the color of poison so I thought it had gone bad due to new condistion high humidity, and the dehydration process so I threw out all the green tinted. I didn't think to check the web and since there was long term storage involved could not risk a contaminated food.
Might have to try this again and see if I can repeat the results. Interesting, first time I have heard of garlic going green, hope it never happens to me, but if it does I won't be throwing it out now I know.
I was catering my parents 60th wedding anniversary celebration and was totally freaked when I saw my gorgeous cous cous salad with blue flecks, I was frantically busy and didn't think to send someone to look it up - no one else thought to do it either so it got chucked.
Now cross about the waste but relieved, in future if it happens it will be a feature! I am so happy to have found this page. It actually scared me. I had no idea that was possible. I have veggies every day for lunch: Celery strips, Bell Pepper slices, slice of sweet onion, Pepperoncini's, Olives and 3 gloves of Garlic.
I usually buy a bag garlic heads. I then peel them and slice the bigger ones and put them in a jar. I pour White vinegar over them until they are covered. They are White for about a week, then you notice they are changing colors until they become a nice Blue.
I keep eating them and I'm still here. Glad it is safe to eat. I told my flatmate that I used to chop a lot of garlic, then stored them in refrigerator, just for the convenience for cooking for the whole weeks. Then she decided to try it on, but preserve it as garlic-in-oil because we think oil might help the preservation better than chopped garlic alone. This morning, we almost throw everything away because it turned green.
Thanks for the good article! Thanks for this web site and Google search engine! I was panic and intended throw away my bottle of garlic. It's safe to eat! Your Comment.. I soak garlic with apple cider vinegar it turn into some places of garlic turquoise colour.
I was confused. After check this site I got better knowledge about garlic chemistry. I like your hub about garlic. I cook garlic with some of my food. I glad that I was eating a lot of garlic. I need blue in my body because I am allergic to red. I love garlic. It makes me feel good. Thank you for sharing your knowledge. You are fantastic. This happened to me soon after I moved out and started cooking for myself. I had loved experimenting with complicated and new recipes and had had good success.
Then this happened and I was shaken! What had I done, am I poisoning me or anyone else? The garlic wasn't even a complicated step. I think we ate the dish, but I was nervous til I knew there was no food poisoning. On another note, I remember my mom altering her chicken soup recipe once and it tasted cheesy It was so unpleasant, it ended up in the trash. I may be weird, but I hope to someday accidentally reproduce that accident just to have the cooking chemistry answer!
I use lots of garlic never had that problem mine is okra it seem to turn purplish grey when added to my veg soup could it be spices that clashes with okra it stay pretty and green until I add it to soup I guess I just have to play with it and see its so strange. My garlic and shallots turned green last night as I made a lemon butter sauce.
I was cooking them down with lemon juice and wine before adding butter. The introduction of the acid and heat turned them green-blue. Thankfully, after the sauce was mounted with butter, I could just strain them out. I had the same problem. I had some pickle juice left over from some gerkins and put in some garlic cloves to see what they would do.
I'm colourblind and didn't realise that they'd turned blue until my partner started laughing about them as I was cutting them up!
I usually use ginger -garlic paste for my dishes. It is beneficial for blood pressure patients, to lower cholesterol, it prevents cardiovascular diseases and cures flu as well as headaches.
Drinking garlic tea is one of the most common home remedies suggested when you are suffering from flu, cold and headaches. Sulfur is a component of garlic and present in the form of many different compounds like Allicin, ajoene, allyl propyl disulfide, diallyl trisulfide, s-allylcysteine, vinyldithiines, S-allylmercaptocysteine and enzymes like alliinase. Peroxidases, myrosinase etcetera.
It is also present in many amino-acids present in garlic like arginine and many minerals like selenium, germanium, tellurium and others.
These compounds when cooked react and turn to green. This color change leads you to think that garlic is turning green or blue. When cooking garlic the temperature, pH and pressure changes leads to chemical reaction between different amino acids.
The reaction between these amino acids form a cluster of carbon-nitrogen rings. The rings when linked together form a complex compound which is green in color and is similar to green chlorophyll. Another reason why garlic turns green might be because of its age.
Older garlic has larger quantities of organic compounds and chemical precursors than fresh garlic. As the change in color is because of chemical reaction between different amino acids, the shift in color changes the perception when consuming garlic. But it has a positive effect as the reaction is in chemical precursors green garlic often has stronger taste.
Level of greenness in garlic is actually a direct test for its strong taste. How many tablespoons of minced garlic equals 4 cloves? How much minced garlic is two cloves?
How much garlic paste equals a clove? Green garlic is not as different as normal garlic or fresh garlic but it still has some promising health benefits.
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