My garlic turned green over night? Will I die?

 First of all the change of color in the garlic does not

 

have any effect on the nutrition and as well as on

 the taste of the garlic. This means that the change 

of color of garlic from its original color to green is

 just because of the chemical reaction of the

 components present in the garlic with anything 

you have mixed with it for cooking or any recipe. 

For example if you add vinegar into garlic it will

 also have the same result of turning your garlic

 into green because vinegar is itself an acid so 

when it reacts with the sulfur compounds present

 in the garlic cloves which is released when the

 vinegar breaks the cloves of the garlic and when 

this reaction happens than the garlic changes its

 color from its original color to green. So no need 

to worry about anything and you will definitely not

 die over eating green turned garlic. So relax and

 live a healthy life.

 

 

 

 

 

 

Is it safe to eat garlic when it turns green?

 

Yes, it’s definitely safe to eat garlic when it turns green

because the color change has no effect on the taste 

and its health benefits. This means that the change 

of color of garlic from its original color to green is just

 because of the chemical reaction of the components

 present in the garlic with anything you have mixed 

with it for cooking or any recipe. Garlic with either a

 color of blue or green is safe and has no risk to eat 

and you can eat it without any hesitation. The only 

condition in which the garlic is unsafe to eat or cook

 when the clove of the garlic develops brown spots 

and when that happens than you should definitely

 be careful because those dark brown or brown 

spots are the most prominent signs that the garlic 

time has come and it’s time to let that garlic go 

and dump it and don’t try to eat garlic with brown 

spots.

 

 

 

 

 

 

What Happens When garlic turns green?

Nothing happens when the garlic turns green it’s

 just a normal process and has nothing to do with

 the taste and benefits of the garlic. The color 

change is just because of the reactions of the 

components of the garlic mostly sulfur compounds

 are present in the garlic. This means that the 

change of color of garlic from its original color to

 green is just because of the chemical reaction

 of the components present in the garlic with 

anything you have mixed with it for cooking or 

any recipe.

 

How long does garlic last in the fridge?

Well it depends in which form the garlic is present in

your home or at your place. If the garlic is present in

 its original condition than it can last up to months but 

if it’s in unpeeled form than the garlic can last up to

 a week. But if you have peeled and chopped the 

garlic than it will last only a few hours and you have

to either refrigerate it or use it in any recipe before

 it goes bad. So it totally depends upon the

form in which you have the garlic.

 

 

 

How do you know if garlic has gone bad?

Well the main condition in which you can say that 

your garlic has gone bad is when the cloves of the

 garlic have started developing symptoms or spots

 like brown spots or black spots on the cloves of the

 garlic. If you see these signs on  your garlic than it

 is a clear sign that your garlic has gone bad. So 

when these spots appear on the garlic than there

 not much that you can do and it’s a better practice

 to just dump it anyway.

 

How do you prevent garlic from turning green?

“Prevention” may not be a suitable word for this 

as you can’t prevent the garlic from turning but 

what you can do is you can slow down this process.

 And for this purpose you have to act quickly and the

main thing that will play a vital role to slow down the

 process is the temperature.  It is a very common

 understanding among many people who work in the

 laboratories or any kind of testing firm like food testing

 intuitions that temperature plays a vital role to control a

 reaction which means that it can either speed up the 

reaction or slow it down. So to slow it down you have

 keep the garlic cold by storing it in a freezer and then

 when its cooking time comes you have to cook it on

 high flames. So in this way you can prevent garlic 

from turning green.

 

I hope you like this post and if you have any questions

about this you can ask me in the comment section 

without any hesitation. I will try my best to respond to 

every query.