Why does garlic turn blueish/green after you bake it in the oven?!
Answers: It turns blue when its sulfur compounds come into contact with copper. Not much copper is needed for this to happen. The water in some areas of the United States contains enough copper to cause this reaction. Copper utensils can also instigate a color change in garlic. If garlic is harvested before maturity or is not allowed to completely dry, it can turn green in the presence of acid, such as from lemon. These color changes, as bizarre as they are, do not harm the garlic. It is still safe to eat.
i'm guess cuz since its a plant maybe all the co2 and stuff like that. I'm not so sure but i'm pretty sure it has to do with that.
Never seen that... I'm thinking you may have copper in your water or the baking dish has copper.
Am not entirely sure, but when garlic cloves are peeled, they will turn green in the oven. When the skin is left on, they don't change colour at all, so maybe try leaving the skin on?
Garlic is easily squeezed out of the skin after it's been roasted.