I'd heard of it, but this is the first time I've seen it. I made basic
garlic bread yesterday, just fresh minced garlic mixed with softened
unsalted butter and then spread on the bread. Looked perfectly normal
when it came out of the oven and I was eating it the first time for
lunch. When I pulled the remainder out of the refrigerator in the
evening for dinner to reheat it the garlic bits had turned day-glow
green. Still tastes fine. Anyone have the details on what causes this?