The most common varieties of garlic contain 10 cloves (or segments) with white skin. As a rule, the smaller the clove the stronger the taste! Garlic can be eaten raw or cooked. Raw garlic gives a strong pungent flavour, while cooking gives a more mellow flavour. Garlic burns easily , so take care when frying or sauteing. It can be used in vegetable and meat dishes, soups, dips, stir fries, braises and stews, or add whole unpeeled cloves into a roasting pan with meat or vegetables.