Aged garlic is more prone to turning to green color. This is because, in old garlic, the enzyme breakdown is faster leading to a faster reaction to sulfur that eventually leads garlic to turn green. Garlic that has been blanched or semi-cooked at simmering low temperatures is more likely to turn color. This is because the enzymes and chemicals are being exposed during this process. Hence, they can react and change color. Grated garlic and minced garlic are more likely to turn color.
Because they are cut or opened, the enzymes are left exposed. In addition, the enzymes are more likely to break down in these forms as they are more exposed to air. Fresh garlic has a white to yellow colored flesh once the papery skin is removed. Green or blue garlic is not its natural color.
If Garlic is Cured and Stored properly it would not lose its natural color. Though the color may surprise you and some may find it to be horrible. However, it will not kill you or make you ill! We will admit such colors can be off-putting. Though colored garlic is not bad, it does mean you should use it up fast as you may soon need to discard it.
What gives? Turns out that the reactions that create this blue pigment are related to the reactions that create the familiar pungent aroma of garlic and onions. The chemical precursors of these compounds start out safely locked away within individual cells in the plant, but as you cut or grate them, they get exposed to each other, where they end up reacting, with the aid of anzymes.
According to this New York Times article from Harold McGee , under certain conditions, the chemical precursors will "react with each other and with common amino acids to make pyrroeles, clusters of carbon-nitrogen rings.
The molecules are perfectly safe to eat. So why does some garlic turn green and others not? It has to do with the garlic's age. Older garlic will build up larger quantities of chemical precursors than fresher garlic, thus both the region in which you buy your garlic and the specific markets in which you are purchasing it can affect how likely it is to form these blue-green compounds.
Since the colored compounds are created from the same chemical precursors as aromatic compounds, your perception that garlic that turns green has a stronger flavor than garlic that stays white is spot on.
Indeed, level of greenness is almost a direct litmus test for how strong your garlic will taste. McGee notes that in some parts of the world, the color is specifically accentuated by cooking the garlic in acid low pH environments are more conducive to the reaction occurring. So how can you prevent the greenness and resulting strong flavor from occurring if you prefer your garlic milder?
Don't add acid at the beginning. Older garlic apparently colors more often. In fact, in China, where a pickled garlic called Laba is prized for its green and blue color, garlic is aged for several months to increase the coloration. LaBorde also suggests blanching: "Try putting them in hot water for a short period of time, which might slow down or inactivate the enzymes. The good news is, the color doesn't affect the taste or safety of the garlic.
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