Why Does My Garlic Turn Green? | Ask The Food Lab

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Why Does My Garlic Turn Green? | Ask The Food Lab
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What it means when garlic turns green, and how it impacts flavor.

Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.

Turns out that the reactions that create this blue pigment are related to the reactions that create the familiar pungent aroma of garlic and onions. The chemical precursors of these compounds start out safely locked away within individual cells in the plant, but as you cut or grate them, they get exposed to each other, where they end up reacting, with the aid of enzymes.

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