Garlic must go through low temperature to turn green, and garlic must go through "low temperature". But in order not to freeze to death, the dormant garlic will wake up, in which alliin and alliinase react to produce blue pigment, which will turn into yellow pigment because of its instability.

After curing for 20 days, there are just two kinds of pigments, and the superposition of the two colors presents the unique bright green color of Laba garlic, which has certain antioxidant effect and can be safely eaten.

Extended data:

Laba garlic can relieve boredom and help digestion. Allicin in garlic can scavenge free radicals and inhibit the proliferation of tumor cells, especially gastric cancer cells. However, garlic in Laba still contains allicin, which can retain most of the selenium in garlic (an essential trace element for preventing cancer and cardiovascular and cerebrovascular diseases).

The spicy feeling of Laba garlic is weakened a lot, and it has a sour and sweet taste. As a seasoning with jiaozi, it tastes super good. And you can also eat one or two petals when eating stew, which can relieve boredom and help digestion.

Although Laba garlic is sweet and sour, it still stimulates the gastrointestinal tract to some extent, and people with poor gastrointestinal tract must limit it.

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