Garlic is known for its distinctive flavor. Depending on the variety, it can range from robust and intense to sweetly spicy. The spicy bulb is extremely versatile. It can be eaten raw, pickled, cooked, braised, fried and baked. Garlic is essential for fatty, heavy dishes such as roast pork or mutton. The bulb can be easily processed into pickles and rich sauces and rounds off tomato dishes, spring soups, quark with herbs, and baked potatoes. Garlic is also a must for Mediterranean cuisine specialities and gives vegetable antipasti, for example, a delicate flavor of the south.