Citrus Peel – It’s Eco-Friendly
You may be tempted to toss lemon and other citrus peels in your composting bin, where their nutrients will help other plants to grow.
But – you might want to reconsider and dry them out instead. Here’s why:
• As they rot, like other organic material, citrus peels release methane gas – drying is the more environmentally viable option;
• The peel contains a greater concentration of nutrients and phytochemicals than either the juice or pulp;
• Dried peel can be used in a number of ways.
In both cases, you’ll need a baking sheet lined with parchment paper, and peels chopped into strips or whatever shape you prefer. Set them out in a single layer on the parchment paper. Method #1: If you have a space where it gets a lot of sun and won’t be disturbed, you can place it there for three or four days. Method #2: put the baking sheet in the oven at 200 F for about 30 minutes. The peels will curl when they’re dried. You can sugar or salt them, dip them in chocolate – and store them covered for about 30 days.
Instant Flavor Boost
- It may seem odd to talk about using the same material for recipes to eat as well as clean, but that’s the beauty of lemons. You can sprinkle dried lemon or citrus peel into any dish from sauces and soups to desserts and marinades. Lemon is a natural flavor enhancer, so it can even be a salt replacement.
- Pro Tip: With no citric acid (unlike the juice or pulp), peel is the perfect way to add lemon and other citrus flavors to milk-based products like ice cream or cheesecake.
- Use the dried peel of 1-2 lemons per quart of white vinegar, keeping the sealed bottle out of the sun for at least two weeks. Shake every few days. Use diluted with water in a ratio of 1:1.
- Add it to oatmeal, yogurt, olive oil and other skin loving natural ingredients to help cleanse and moisturize the natural way.
Citrus peels are an eco-friendly, nutrient-packed and versatile ingredient.