Is it safe to eat garlic when it turns green? And even though those sprouts resemble chives, they doesn’t have the herb’s mild flavor—the sprout itself is actually quite bitter. It’s sharp in flavor, without any of the natural sweetness that garlic should have. But even though the flavor is a little less than ideal, sprouted garlic is fine to eat.
How do you keep garlic from turning green? Work quickly, keep your garlic cold, and cook hot.
Similarly, sweating garlic or simmering it at relatively low temperatures can cause it to rapidly turn green. If you have garlic prone to greenness, cook it at a higher temperature in order to deactivate the enzymes.
Why did my onions and garlic turn green? Garlic contains sulfur compounds which can react with copper to form copper sulfate, a blue or blue-green compound. The amount of copper needed for this reaction is very small and is frequently found in normal water supplies.
How can you tell when garlic goes bad? Spoiled garlic forms brown spots on the cloves and turns from the usual white to a more yellow or brown color. Another thing is the green roots forming in the center of the clove. These are new sprouts forming. Though not harmful these roots taste extremely bitter and should be removed before cooking.