Garlic turning green? When I try to make garlic bread or, in general, something where the garlic is not in a liquid, it sometimes turns green while cooking! It's worth noting that the taste doesn't seem to really be "off", but the color certainly isn't appetizing. Without doing a ton of experiments myself, does anyone happen to know what causes this?

What I'm doing for garlic bread is as simple as slicing the bread, buttering it, putting crushed garlic on it, and baking. Is there something I'm doing wrong, or perhaps something I should be doing to prevent it?
As far as I'm aware there are a few possible reasons for this to occur.


Young garlic can turn green when the presence of an acid, in this case the butter.
As a possible chemical reaction between the garlic and certain types of cooking utensil, such as cast iron or copper.
It will sometimes change colour if it has prolonged exposure to bright sunlight.


The most important worry can be dismissed, it's not harmful :)