Safety of Blue / Green Garlic
My mother pickled a bunch of garlic recently and it turned blue soon after. She has had this happen once or twice before where some turned green, but this time all of them turned really blue.
I tried Googling it, but only found mentions of it being a chemical reaction (that much is obvious) and mostly just speculation as to the causes and prevention, but little discussion on the safety of blue/green garlic. There are a couple of of question here about cooked / old garlic and onions turning green, but they have the same information as the other pages.
The few mentions of safety that I can find only go so far as to say that “it’s safe”—we assumed as much when we didn’t die after eating some last time—but they do not give any sort of explanation or proof to that effect. Chemical reactions are by definition change, which means that something that was safe can become not so.
Does anyone know of any information as to the safety of blue/green garlic (particularly pickled) that expounds on “it’s safe”, perhaps with some sort of test or experiment?
Best Answer
The answer is anthocyanins, the same that can turn ginger blue and are responsible for purple snap beans and cabbage. The reaction occurs relative to pH and is perfectly safe. Anthocyanins are present in their range of colors in many foods including cabbage, ginger, garlic, and berries. When used as an additive, they have the E number E163.
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Is garlic safe to eat if it turns blue?
The good news is, the color doesn't affect the taste or safety of the garlic. "Nothing suggests the color affects the taste or flavor of the food," says LaBorde. "You're just rearranging some molecules inside the garlic. Even if it's blue, it should be okay."Is it safe to eat garlic that turns green?
Don't worry. Garlic that turns green is completely safe. The colour is probably the result of a reaction between sulphur compounds and amino acids (building blocks of protein) that are naturally present in garlic.What does it mean when garlic turns blue?
These studies have found a number of complicated chemical processes responsible for garlic turning shades of blue, green, and even pink under certain conditions. The colors occur when enzymes and amino acids present in garlic react with the sulfur compounds responsible for garlic's pungent smell.How can you tell if garlic has botulism?
Danto says you won't be able to tell whether the garlic has turned toxic: "It will not taste or look differently. It will not smell; it does not produce gas." When it comes to pesto, Danto says, follow the same rule, keeping the mixture refrigerated and using the pesto within two days.Why Did Our Garlic Turn Blue? Is It Safe To Eat?
More answers regarding safety of Blue / Green Garlic
Answer 2
Since it was pickled, I believe it was a reaction with the vinegar causing it to turn green. Harold McGee has a good article on the very issue. He also goes into some detail in another artical here. I have heard various factors that can affect it, like the presence of dissolved metals, and the age of the garlic prior to being canned. However, I don't have any other info on those...
I do believe it's safe, assuming no other signs of spoilage are there.
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