Citrus Peel

Choose lemons, oranges or limes that are firm to the touch.

Thinly pare the rind from the fruits, rub with pieces of orris root.
NOTE: Push a whole clove through each piece of peel before drying.

Place peel on a on a cake cooling rack which has been put onto a cookie sheet for better drying ciculation. Dry in a low over (200 degrees F) until crisp.

Dried pieces can be added to your potpourri either whole or crushed. Can be used to make our Citrus Zing and Lemon Mint Sachet potpourri recipes.

SUGGESTION: A food dehydrator can be used to speed up the process.

BONUS: The peeled fruit and some of the rind can be used in a making into a marmalade.

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Fall Recipes - more on preserving and harvesting

Essential Oils - essential oils for aroma, craft projects

Spices - fresh spices to buy

Potpourri - making your own, dry & moist method

Potpourri Fixatives - available fixatives for your pot pourri mixes

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