Transylvanian cuisine is still characterized by traditional use of fresh herbs. Fruits grown in gardens are used to make fruit soups and sauces, jams and syrups. Wild berries, like blueberries, are processed into brandy, jam, and tea. Cumin and other herbs and spices become soup, brandy, tea, but it is used to flavor cheese and salt cakes, as well.The inevitable Russian tarragon, one of the regions characteristic herb, is used in soups, sauces and there in certain areas it is also used to give a twist of flavor to the traditional apple pie. Good food is characterized by the fact that it has several flavors at once: sweet-sour, salty-bitter. The use of herbs and fruits still characterizes our kitchen today, mainly because these are grown in local gardens and fields. On Tuesdays, there is a weekly fair in Székelyudvarhely, where vegetables, fruits and dairy products are sold, mainly produced and delivered by local farmers. Here a colorful, cozy picture greets the visitor, the customer almost every time of the year. Around Easter time the meat of lamb and goat are roasted on open fire. Winter is the season for pig slaughter. Making seasonal meat dishes makes Transylvanian cuisine (including Székelyudvarhely’) unique and special. The regional gastronomy has its own specific taste and flavor for each season.