Garlic CAN turn Green

The occurrence of green garlic has been studied for years and scientists conclude that it is a natural phenomenon*. Green garlic has the same flavour profile, product integrity and is safe to eat.  Possible scientific reasons include elevated chlorophyll levels due to temperature change or premature processing of garlic that was not 100% fully mature or dry**. There is absolutely nothing wrong with the green garlic…it just looks a little different!  The garlic is only green for a limited time.

*Journal of Food Science, volume 51 & 62

**Society of Chemical Industry, Sci Food Agric