Blue garlic Reason!

[Guest guest]

I d garlic and blue and found an article: Itsaid sometimes garlic turns blue from vinegar and no one knows why, but it is still safe to eat!

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According to the Food Network [...], they looked into the reason pickled garlic sometimes turns blue or green. Garlic contains anthocyanins, water-soluble pigments that turn blue, green or purple in an acid solution. While this color transformation tends to occur more often with immature garlic, it can differ among cloves within the same head of garlic. The garlic flavor remains unchanged, and it totally edible without bodily harm.http://thegarlicstore.com/index.cgi/bluegarlic.htmltony vergilatis <greekamerican1961 wrote: I d garlic and blue and found an article: Itsaid sometimes garlic turns blue from vinegar and no one knows why, but it is still safe to eat! How low will we go? Check out

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I like the taste of garlic eaten as a sidedish with my meat. I try and buy the BIG bulb type. Not specifically "elephant garlic" which to me tastes too much like raw onion than best garlic taste. There really is no good way to peel that skin off and mince it up, then to do with with sharp knife in hand. Slightly roasted garlic in hot butter or oil is even more delicious. I could easily eat a whole cup (measurement) of garlic with even a small piece of meat. Garlic really does lower blood pressure, and it thins your blood somewhat. I know some folks seriously can NOT eat garlic, because within an hour after a meal, their blood pressure is so low they feel about to pass out.

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