Attack of the green garlic
Help! Our garlic turned GREEN! Ok, so not quite like the picture you see above, but it was still a rather disturbing sight if you ask me.
My mom was in quite the garlicky mood last night when she put together a dinner of salmon, roasted peppers and couscous. She chopped up the garlic and topped the fish and peppers with some generous helpings of what-was-then some very normal-looking garlic.
I came home just as dinner was ready, and the salmon and peppers were making there way out of the oven. Now, I’m no huge fan of garlic as it is (yay for blogs, you can’t throw stuff at me!), but THIS garlic was an unsightly green. I really wish I had taken a picture for you; it looked like mold.
But why? It looked normal when it first went in the oven. We theorized and theorized but the only explanation we seemed to come up with was that it could have been old. It still didn’t seem to make quite so much sense though so I decided to see if anyone else has had this experience before.
It turns out, we’re not alone. Phew. I guess what happened was the garlic was reacting with the acids they were cooked with. The salmon was marinaded with lemon juice, and the peppers, well…maybe pepper juice counts as acid? The reaction between the enzymes of the garlic and the acid causes the formation of a copper sulfate that is either blue or GREEN in color. Well, there’s our answer. We’re not haunted! Yay!
Is it safe to eat? This source I found says yes, but tell me, do you want to eat green mold-resembling garlic? Probably not, and I can assure you I didn’t last night.
In other news, it turns out there is a type of garlic that is actually called green garlic. I guess it’s an elongated garlic bulb that looks like it has a leek coming out of it, and it’s actually the type of garlic pictured above (minus the obvious photo adjustment). Go figure!
-Hillary, excited for family bonding weekend