No, green garlic is not necessarily bad. The green color in garlic is often due to sprouting or oxidation, neither of which makes the garlic unsafe to eat. While the green sprout might have a slightly bitter taste, the garlic itself remains safe for consumption.
Understanding Green Garlic
Several factors can cause garlic to turn green:
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Sprouting: As garlic ages, it may begin to sprout. This sprouting creates a green shoot in the center of the clove. Bon Appétit and EatingWell confirm that sprouted garlic is safe to eat, although the flavor might be slightly less ideal. You can easily remove the sprout if you find the bitterness off-putting. Reddit also discusses this, suggesting removal of the sprout for a better taste.
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Oxidation: Garlic can also turn green due to oxidation, especially if exposed to air. This is a chemical reaction and does not indicate spoilage. Better Homes & Gardens and a Reddit thread explicitly state that green (or even blue) discoloration from oxidation is safe.
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Age: While not always directly correlated with green color, age can influence both sprouting and oxidation. Older garlic is more prone to both. Food52 mentions that the green heart can be a sign of older garlic, but this does not automatically mean it's unsafe.
Is it safe to eat?
Yes, in most cases, green garlic is perfectly safe to consume. The exceptions are if the garlic shows signs of mold or other signs of spoilage.
- Remove the sprout: For raw applications, removing the green sprout might enhance flavor and reduce any bitterness. David Lebovitz suggests removing the germ when using garlic raw. Quora also recommends this.
- Cooking eliminates bitterness: When cooking, the green sprout is less noticeable, and any bitterness is generally reduced or eliminated.
