Garlic is savory or sweet or both? Or it depends on what is done with the garlic - 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 cooking - 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?