Garlic is savory or sweet or both? Or it depends on what is done with it - if you roast and add honey for a spread it's sweet, and if you sautee with salt and olives for a tapenade it's savory? Adding an ingredient - salt, honey, sugar, etc. - is one thing, the mode of preparation - roasting, sauteing, frying, poaching, dehydration, etc. - another thing. And if we say the savory or sweet is within and either ingredients or preparation or a combination brings out the sweet or savory is there any real distinction here?