Garlic Turns Blue or Green, Safe or Dangerous?

Illustration of garlic. (Freepik)

JAKARTA - Garlic is known as a kitchen ingredient that can almost always be relied on. Its aroma is strong, its taste is distinctive, and its ability to enrich the cuisine is beyond doubt.

However, have you ever found garlic that suddenly turns blue or green when cooked or preserved? This change often raises concerns, is garlic still safe to eat?

The color change in garlic is actually a natural chemical reaction. When garlic is cut or crushed, its natural compounds react with enzymes and the surrounding environment. Under certain conditions, especially in acidic foods such as pickles. This reaction can produce blue, green, or even purplish colors.

Reported from the Times of Infia website, other factors that affect this color change include:

Garlic that is not fully ripe or old Garlic that has begun to sprout Metal content in water or cooking utensils Reaction between natural sulfur compounds and enzymes in garlic

The good news is, the color change is not harmful. Garlic that turns blue or green is still safe to eat as long as it does not show signs of decay such as a foul odor or a slimy texture.

This color change is more aesthetic than an indication of damage. That is, even though the appearance may be less appealing, its quality and safety are still maintained.

The color change in garlic is not a sign of danger, but rather the result of the natural reaction of the compounds in it. As long as it is not rotten, garlic is still safe to eat.

The changing color does not affect the health benefits of garlic. Garlic is still known to have various potential benefits, such as helping to lower cholesterol, blood pressure, and supporting heart health.

However, large amounts of consumption, especially in the form of supplements, need to be considered. Garlic can cause side effects such as bad breath, digestive disorders, and interactions with certain medications.

How to prevent discoloration

If you want to avoid this discoloration, there are several steps you can take:

Use fresh and mature garlic Avoid using garlic that has sprouted Use clean water and non-reactive cooking equipment Reduce exposure to conditions that are too acidic if not needed