What to do with Lemon Peels?

I have access to a load of lemon peel for when I make my organic lemon juices and cleanses. Is there anything that can be done with these that could fit under the heading of Permaculture? Realize that these have been put through a 2 ton press and are not pretty anymore. I made candied peels one time, but that's just silly amounts of sugar. Currently I have a 55 gallon barrel that is composting. If they can compost just sitting in a barrel (it's an experiment). I sometimes dig a hole and bury a bucket full. Any other ideas or experiences you could share with me?

Higher pressure should get you lemon oil. It would need to be distilled. Makes a fine degreaser, flavor oil, aromatic oil.
Spent rinds to the compost.

sort of along the same lines as Ken's suggestion: aromatic bitters. that would require silly amounts of alcohol instead of sugar, but it's an option. gentian root would also be a good addition.

you could also preserve the rinds in salt and lemon juice. whole lemons are more often preserved this way, but the rind is just as good as he rest of the fruit afterward.

Ken Peavey wrote:Higher pressure should get you lemon oil. It would need to be distilled. Makes a fine degreaser, flavor oil, aromatic oil.
Spent rinds to the compost.

Higher pressure as in a pressure cooker? These have already been under 2 tons of pressure. It brings some of the oils out in the juice making it phenomenally great tasting lemonade! This is the Norwalk juicer that is used in the Gerson Therapy, BTW.

tel jetson wrote:sort of along the same lines as Ken's suggestion: aromatic bitters. that would require silly amounts of alcohol instead of sugar, but it's an option. gentian root would also be a good addition.

you could also preserve the rinds in salt and lemon juice. whole lemons are more often preserved this way, but the rind is just as good as he rest of the fruit afterward.

Holy Shiitake! Now, you've got me going down a different path. Bitters sound interesting. I've never heard of Gentian root before, but now I know there's a variety that's native to North America, traditionally used just like the European variety G. Lutea and grows in my area of North Florida. Very medicinal plant! Do you have a recipe for the salt and lemon juice preservation method that you use? I actually press all of the juice out of these, but I could put some back if it doesn't take too much of it.

Thanks for the info!

Ashes from citrus rinds is second only to banana as far as potash content.

Citrus rind ashes contain about 27% potash (K).

Alex Ojeda wrote:Do you have a recipe for the salt and lemon juice preservation method that you use? I actually press all of the juice out of these, but I could put some back if it doesn't take too much of it.

Thanks for the info!

I don't have a recipe. my method is to cut four thin slices from each lemon and pack the resulting spaces with salt. then I pack the lemons tightly into a jar, add enough lemon juice to cover them, and then some more salt. seal the jar up and wait for a month, though two is better in my experience. I like to use salt that has the full complement of seawater minerals in it, but that's just a personal preference.

recipes should be easy to find, though. search for "preserved lemons." you'll just have to fudge it a little bit to account for having to add the juice back. shouldn't be difficult. maybe mix the salt and juice up separately, then pack as many rinds into a jar or crock as you can and add enough salty juice to cover. if the rinds are packed tight, it shouldn't take too much juice to cover them.

preserved lemons are very tasty and pretty versatile. easy, too.

John Polk wrote:Ashes from citrus rinds is second only to banana as far as potash content.

Citrus rind ashes contain about 27% potash (K).

Now THAT'S good to know. Thanks!

tel jetson wrote:

Alex Ojeda wrote:Do you have a recipe for the salt and lemon juice preservation method that you use? I actually press all of the juice out of these, but I could put some back if it doesn't take too much of it.

Thanks for the info!

I don't have a recipe. my method is to cut four thin slices from each lemon and pack the resulting spaces with salt. then I pack the lemons tightly into a jar, add enough lemon juice to cover them, and then some more salt. seal the jar up and wait for a month, though two is better in my experience. I like to use salt that has the full complement of seawater minerals in it, but that's just a personal preference.

recipes should be easy to find, though. search for "preserved lemons." you'll just have to fudge it a little bit to account for having to add the juice back. shouldn't be difficult. maybe mix the salt and juice up separately, then pack as many rinds into a jar or crock as you can and add enough salty juice to cover. if the rinds are packed tight, it shouldn't take too much juice to cover them.

preserved lemons are very tasty and pretty versatile. easy, too.

Hey Tel,

Is that four slices of the lemon before it's pressed? As in a juicy fruit? Yeah, I'd use sea salt too. I like the idea that the salt is actually contributing to my health

Lemoncello

Alex Ojeda wrote:
Hey Tel,

Is that four slices of the lemon before it's pressed? As in a juicy fruit? Yeah, I'd use sea salt too. I like the idea that the salt is actually contributing to my health

yes. if you're just looking to use up your rinds, you would probably skip that step.

when I preserve lemons, the lemons don't really get juiced, just packed into a jar. I end up juicing one or two extra lemons to cover the lemons in the jar with liquid. that's for a pint or quart jar.

if you're making lemonade, and it sounds like you are, a few drops of bitters really takes that sweet edge off. it's nice.

Dried lemon peels is an ingredient in many herbal teas...

Shawn Harper wrote:Dried lemon peels is an ingredient in many herbal teas...

I like the idea of drying them for use in cooking. This works. Maybe by drying them I'll also be able to reduce their volume. There's an aweful lot of them.

In many instances, worms have avoided citrus in compost, so you might not want to put it in your compost pile.

I would make marmalade, or chutney, or something like that.

John S
PDX OR

Alex Ojeda wrote:I have access to a load of lemon peel for when I make my organic lemon juices and cleanses. Is there anything that can be done with these that could fit under the heading of Permaculture? Realize that these have been put through a 2 ton press and are not pretty anymore. I made candied peels one time, but that's just silly amounts of sugar. Currently I have a 55 gallon barrel that is composting. If they can compost just sitting in a barrel (it's an experiment). I sometimes dig a hole and bury a bucket full. Any other ideas or experiences you could share with me?

Marinate the peels in vodka for at least four days. Discard peels and sweeten resulting infusion with simple syrup (equal parts water and sugar, boiled) to taste. Voila, limoncello!

If you are a teatotaller you can forgo the vodka, and marinate the lemon peels in vinegar for a month before discarding the peels. The vinegar, infused with the lemon peel oil, is a good general purpose household cleaner.

It may be urban legend but I have heard that citrus peels don't compost well.

Hi Alex
there are special EM (effective micro-organisms) type additions that are needed to get them to decompose.

BUT the great thing to do is dry them right out and burn them and the ash is VERY VERY high in potassium, this should by stored dry and not left in the rain because it leaches very easily.

The ash makes an excellent organic fertilizer, additive to compost and worm farms.

There are often interesting uses of this ash in traditional cultures usually involved in pregnancy and child birth.

Cheers Geoff Lawton

Check out www.permaculture.org.au/permies

I make a citrus cleaner with any kind of citrus peels so this might be an option for you:

Fill Quart mason jar with orange, lemon, or lime peels.

Fill to with-in 1/2 inch of top with white vinegar.

Put lid on and shake then place in a dark place for two weeks, shaking from time to time.

Strain into a spray bottle and use as you would any spray cleaner. Works great and your house will smell awesome!

Geoff Lawton wrote:Hi Alex
there are special EM (effective micro-organisms) type additions that are needed to get them to decompose.

BUT the great thing to do is dry them right out and burn them and the ash is VERY VERY high in potassium, this should by stored dry and not left in the rain because it leaches very easily.

The ash makes an excellent organic fertilizer, additive to compost and worm farms.

There are often interesting uses of this ash in traditional cultures usually involved in pregnancy and child birth.

Cheers Geoff Lawton

Check out www.permaculture.org.au/permies

Whoah! Geoff! What an awesome thing to have you out here on the boards! Love your work man, and thanks for the info!

deb cobern wrote:I make a citrus cleaner with any kind of citrus peels so this might be an option for you:

Fill Quart mason jar with orange, lemon, or lime peels.

Fill to with-in 1/2 inch of top with white vinegar.

Put lid on and shake then place in a dark place for two weeks, shaking from time to time.

Strain into a spray bottle and use as you would any spray cleaner. Works great and your house will smell awesome!

This is awesome! Thanks for the recipe. We already clean with vinegar, but I can't stand the smell of vinegar. I've been trying to get used to it and it's not sooo bad, but it's still yucky!

Alex Ojeda wrote:

deb cobern wrote:I make a citrus cleaner with any kind of citrus peels so this might be an option for you:

Fill Quart mason jar with orange, lemon, or lime peels.

Fill to with-in 1/2 inch of top with white vinegar.

Put lid on and shake then place in a dark place for two weeks, shaking from time to time.

Strain into a spray bottle and use as you would any spray cleaner. Works great and your house will smell awesome!

This is awesome! Thanks for the recipe. We already clean with vinegar, but I can't stand the smell of vinegar. I've been trying to get used to it and it's not sooo bad, but it's still yucky!

What I meant to say is that I'd like to see if the citrus makes this better!

tel jetson wrote:sort of along the same lines as Ken's suggestion: aromatic bitters. that would require silly amounts of alcohol instead of sugar, but it's an option. gentian root would also be a good addition.

you could also preserve the rinds in salt and lemon juice. whole lemons are more often preserved this way, but the rind is just as good as he rest of the fruit afterward.

Another option is to put them up in honey. Works well with sliced peel, would be worth a go with the pressed peel. Citrus peels are high in flavanoids and honey is a good way to take them.

They make pectin from citrus peels from the Florida juice companies.

I use some whole lemons for salad seasoning, instead of only juice.
I have noticed a special good taste,
and a special consistency if there is a lot of the white stuff! (pectine?)
I do it in electric blender, and then add olive oil, avocado...
and raw nettles for a green sauce!

Really, lemon peel has improved my recipe, that was with only juice at the beginning.
this green sauce with wild edibles is also a great dip...

The white part of citrus is called "pith".

Xisca Nicolas wrote:I use some whole lemons for salad seasoning, instead of only juice.
I have noticed a special good taste,
and a special consistency if there is a lot of the white stuff! (pectine?)
I do it in electric blender, and then add olive oil, avocado...
and raw nettles for a green sauce!

Really, lemon peel has improved my recipe, that was with only juice at the beginning.
this green sauce with wild edibles is also a great dip...

VERY INTERESTING. Do you have a specific recipe or is it a "to taste" kind of thing?

deb cobern wrote:The white part of citrus is called "pith".

Thanks Deb. I always wondered about that.

John Polk wrote:Ashes from citrus rinds is second only to banana as far as potash content.

Citrus rind ashes contain about 27% potash (K).

Thanks John, I just saw this. I got the same answer from Geoff below. You got it first!

Xisca Nicolas wrote:I use some whole lemons for salad seasoning, instead of only juice.
I have noticed a special good taste,
and a special consistency if there is a lot of the white stuff! (pectine?)
I do it in electric blender, and then add olive oil, avocado...
and raw nettles for a green sauce!

Really, lemon peel has improved my recipe, that was with only juice at the beginning.
this green sauce with wild edibles is also a great dip...

Xisca,

I agree about lemon oils. When I started pressing lemonade, the oils have made the lemonade an amazing drink. People drink it their eyes get wide and they melt all over the place. It really takes a nice drink and makes it spectacular!

OK, as a recap. Here's what we have so far:

Extract the lemon oil using high pressure and distillation to make a degreaser, flavor oil/aromatic oil.

Aromatic Bitters with Gentian Root

Preserve the peels in salt and lemon juice. When done the peel is as edible as the rest of the fruit. Cut four thin slices from each lemon and pack with sea salt. Add enough lemon juice to cover and then some more salt. Seal the jar and wait a month (two is better).

Dried and then burnt peel makes great potash (27% K). Store dry to avoid leaching. Add to the compost or worm bin.

Traditional cultures use this potash to help with pregnancy and child birth.

Dried peel is an ingredient in herbal teas and cooking recipes.

Make Marmalade or chutney

Marinate the peels in vodka for at least four days. Discard peels and sweeten resulting infusion with simple syrup (equal parts water and sugar, boiled) to taste.

or

Fill Quart mason jar with orange, lemon, or lime peels. Fill to with-in 1/2 inch of top with white vinegar. Put lid on and shake then place in a dark place for two weeks, shaking from time to time. Strain into a spray bottle and use as you would any spray cleaner. Works great and your house will smell awesome!

Put the peels in honey to extract the flavanoids.

Make pectin from the peels

Make salad dressing out of whole lemons. Use an electric blender and put lemon, olive oil, avocado and other ingredients and blend. Add raw nettles for a green sauce.

The white part is called the "pith"

OK, I've found one on a hunch. It seems if you dry the peel, it becomes a great fire starter. I'm guessing for aromatic properties and it doesn't hurt that the oils are flammable. Has anyone tried this?

Also, I like drying things in a paper bag rather than a dehydrator. Is there anything I should know that makes this a bad idea?

You can dry these lemon peels and then crumble for use in a sachet or potpourri. It will surely help freshen up the air.

You could dice the heck out of 'em and then sit them in a sealed jar, steeping in vinegar. When you're done in a few weeks, you'll have lemony all-purpose cleaner.

Make limoncello. Peel of ten lemons to One bottle of vodka, let steep for 2-4 weeks. Strain out peel. Add 3 cups simple syrup. Serve ice cold.

Also, half lemons after the juice is squeezed out - sprinkle salt on the cut side and use it as a scrubby for the bathtub or kitchen sink.

I have been adding citrus peels to my 'wormholes' for 4 years now and my sandlot yard is converting nicely into soil that things actually grow in.  Here is a video that I recently saw about using citrus as compost.

Also, my FAVORITE thing to do with citrus, as someone mentioned above, is Limoncello. I had a really nice batch of it from lemons that I picked while in Florida.  But it's gone now.  Time to make more!!

Restoring the Amazon with citrus peels

You could make Candied Lemon Peels

Cut lemons into slices about 1/4 inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips.

Bring water and lemon peel to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times. Drain and set peels aside.
   
Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft, or allow them to dry. Toss dry candied peels in additional sugar and store airtight at room temperature.




Preserved Lemons

Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily.  This will keep in  the refrigerator for up to 4 months.




Winter Simmer Pot

Boil water in a large pot. Add orange peel, apple peel, lemon peel, cinnamon sticks, vanilla extract, star anise, and pine sprig to the pot, reduce heat to low, and simmer. Check water levels every 30 minutes, adding water as necessary, to keep mixture simmering 8 hours to all day.

Anne Miller wrote:Winter Simmer Pot

Boil water in a large pot. Add orange peel, apple peel, lemon peel, cinnamon sticks, vanilla extract, star anise, and pine sprig to the pot, reduce heat to low, and simmer. Check water levels every 30 minutes, adding water as necessary, to keep mixture simmering 8 hours to all day.

Anne, great suggestions all around!  About the "winter simmer pot," I'm guessing the purpose of this is to humidify the air...?  You didn't actually explain the purpose.  If so, then I think your version is a great idea, since it will also perfume the air at the same time!

Yes, it is like having potpourri simmering to add a wonderful aroma to your kitchen.  Plus it will add humidity to the air in winter.

Anne Miller wrote:Winter Simmer Pot

Boil water in a large pot. Add orange peel, apple peel, lemon peel, cinnamon sticks, vanilla extract, star anise, and pine sprig to the pot, reduce heat to low, and simmer. Check water levels every 30 minutes, adding water as necessary, to keep mixture simmering 8 hours to all day.

I can imagine one of these sitting all day atop a wood stove : )  Perhaps not quite so much an RMH, as they are so much more of an intermittent direct heat.

Every year my grandmother made sugared orange peel "candy", along with a wire coat hanger, rounded into a wreath style, and added wrapped candies to that for us at Christmas.
Have any of you tried these citrus sugared peels? YUK!!! A Japanese girl who worked for me loved them, but then she grew up with them.

My mother was smart about it though! She made us eat every bit of the orange peel "candy" BEFORE she set out the candy wreath!     :-)

I say "YUK" even thinking about those awful candies!