Garlic is an amazing flavor enhancer. It gives dishes a deep earthy flavor and has a lot of health benefits as well. Unfortunately, to avoid the time it takes to peel and the smell that can last hours on your finger tips, many opt for jars of minced garlic or garlic powder - both of which can have other additives (and who needs more additives in their lives?).

Slow Cooker Kitchen is here to help. These tricks of the trade will have you peeling garlic in seconds, cooking it perfectly and walking out of the kitchen smelling like the not-so-stinking variety of roses. 

Having fresh garlic starts with the store. When picking which bulb to buy, look for plump, firm bulbs. Dryer looking bulbs with loose skin are more likely to be old, according to Chatelaine. If, however, you do find that your cloves have started to sprout, don't worry. Simply remove the stem prior to cooking. 

Most home chefs have already figured out the "crush and peel" method, where you flatten the cloves with a knife then peel away the skin. But what if your recipe calls for whole cloves or for more than one or two cloves? This video by SAVEUR Magazine demonstrates a method for peeling garlic in 10 seconds. 

You can also save any unused peeled cloves in vinegar, or in a clear plastic container in the refrigerator for up to 3 weeks according to Live Strong. They can also be frozen for several months, notes Recipe Tips. 

You may be tempted to always mince in order to avoid a large piece of garlic in a bite, but the more you cut up the raw clove, the stronger the flavor will be. Live Strong suggests thicker slices for milder flavors and mincing or crushing to bring out the natural ingredients that give garlic its familiar taste. 

Need to quickly mince up a couple of cloves? Try using a fork. Simply use the tines to press the garlic as many times as needed. This method can also be used to make garlic paste. 

Garlic isn't just a powerhouse of flavor, it is also packed with health benefits, according to World's Healthiest Foods. In addition to its many vitamins and minerals, garlic has many sulfur-containing compounds that not only give garlic its smell, but also offer a myriad of health benefits including blood pressure maintenance. By letting your garlic sit for 10-15 minutes after cutting, you trigger the natural enzymes in the garlic to form more of these compounds, notes Eating Well. 

Overcooked garlic will leave a bitter acidic flavor instead of the rich deep flavor you are hoping for. Live Strong suggests cooking the garlic on a low temperature, before the oil begins to smoke. Stir constantly to keep minced garlic from burning. Recipe Tips also suggests cooking other ingredients first and adding the garlic in later on to avoid over cooking. When using garlic in a slow cooker, temperature matters. A longer lower temperature will lead to a deeper sweeter flavor, according to The Kitcn. If you are planning a garlic-heavy dish, plan to cook it on the low setting. 

Even those who love tons of fresh garlic in their food would cringe at a lingering smell of garlic on their fingers. About Food has a few easy ways to get rid of that smell. You can rub your hands on anything stainless steel such as a steel sink, kitchen faucet or utensil. If you find this doesn't get enough of the smell out from under your nails, you can also try washing your hands with salt or baking soda. 

If you want just a hint of garlic flavor, try this trick from Live Strong: Take a cut clove and rub the inside of the serving bowl before adding the food. This technique is great for salads and rice when a touch of depth is wanted and adding garlic directly to the dish would be overwhelming. 

Have you ever found an old forgotten bulb that has already started to sprout? Don't throw it out. You can plant it in a small pot. When the shoots grow, cut and use them like chives for a mild garlic flavor.

We hope you enjoyed these tips for getting the most out of garlic. Be sure to SHARE them with your friends, and let us know if there are any other cooking mysteries you would like us to solve. 

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