I've made this several times, but tonight this happened: I added the lemon juice to the garlic/oil and the garlic turned blue! Anyone know why?

Question

I've made this several times, but tonight this happened: I added the lemon juice to the garlic/oil and the garlic turned blue!  Anyone know why?

Rhonda35 · Answer

Thank you, Ethyl!  I knew there would be some Harold McGee-like food science buffs who could answer my question.  I appreciate your input and I'm guessing my garlic was extra-sulfurous.

Rhonda35 · Answer

Okay, so my garlic must have been young because the water certainly hasn't changed.  Thanks so much for explaining this to me!

Rhonda35 · Answer

Thank you!

Ethyl · Answer

It's because of science! The garlic is perfectly safe to eat, and the reaction has to do with sulfur in the garlic and copper in the lemon juice reacting.

Lori T. · Answer

The garlic contains sulfur compounds which react to the acid and possible copper in the water in the pan.  It may also happen when your garlic was picked on the young side and not properly dried completely.  Either way, disconcerting as the blue color is- the garlic and your dish are quite safe to eat.

Kristen W. · Answer

If you search the hotline for “garlic turning blue” you will find some discussions about this phenomenon.

I've made this several times, but tonight this happened: I added the lemon juice to the garlic/oil and the garlic turned blue! Anyone know why?

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