After mozzarella, in fact, it seems that even garlic can turn blue. It sounds like a joke, but it really happened in the Molise town of Termoli. To make the unusual discovery a resident family, who had bought the product in a local discount store. The garlic, about 15 minutes after being cut, has become a disturbing bluish color, just like the infamous mozzarella of some time ago, also passing through shades of green.
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Even garlic becomes blu. The spicy-flavored bulb, whose buds had recently been accused in the Eschirichia coli affair, jumps back to the headlines, and not for its healing properties, nor for its anti-flu properties.
After the mozzarella, in fact, it seems that even thegarlic can turn blue. It sounds like a joke, but it really happened in the Molise town of Termoli. To make the unusual discovery a resident family, who had bought the product in a discount locale. The garlic, about 15 minutes after it was cut, became a disturbing bluish color, just like the infamous mozzarella of some time ago, also passing through shades of green.
A metamorphosis that the buying family did not like at all, who decided to report the incident to the carabinieri. From the first investigations it was not found no contraindications in the preservation of garlic, which had been kept in the fridge away from high temperatures. Only unusual aspect, a more intense smell than normal, which remained in the hands for a long time (let alone in the mouth, one might say!).
“We got scared when we noticed it. Until now we used what we grew, then two days ago I saw the pack of garlic in the fridge at home. I used some cloves cooked, so I didn't notice their color, but the other night I took a couple of cloves and cut them to dress vegetables and ... ", says the Termolese family who found themselves on the table. strange clove of garlic.
The Carabinieri of the Campobasso Anti-Sophistication Unit immediately took the product for routine checks.
Will this be a new counterfeit case? Of a new bacterium? Is it the fault of GMOs or poor conservation? Questions that remain unanswered for now, since the results of the analyzes will not arrive for ten days.
What is certain is that in recent times we don't really know what we bring to our tables! In the uncertainty, however, perhaps it would be better to do it yourself: if you have a garden, a terrace or a balcony available, here's how to grow garlic in 6 simple steps.
Roberta Ragni
