We made salmon and roasted peppers last night and topped both items with garlic. The garlic looked normal while chopping it and before we put the food in the oven. When it came out, the garlic was green! It looked moldy and rotten, and VERY unappealing. We were afraid to eat it so we scraped it off of everything. Do you know why this happened?
I did a little reading and found that acid may have been the cause. But do you know if you can still eat this garlic? Or do you think it was old?