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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.
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.
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!
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kiva! hyvä! iloinen! pikkumaatila
get stung! beehives
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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).
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.
Our inability to change everything should not stop us from changing what we can.
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![]()
find religion! church
kiva! hyvä! iloinen! pikkumaatila
get stung! beehives
be hospitable! host-a-hive
be antisocial! facespace
find religion! church
kiva! hyvä! iloinen! pikkumaatila
get stung! beehives
be hospitable! host-a-hive
be antisocial! facespace
Shawn Harper wrote:Dried lemon peels is an ingredient in many herbal teas...
Check out Redhawk's soil series: https://permies.com/wiki/redhawk-soil
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?
Famous for "greening the desert" and several permaculture DVDs including his latest: Urban Permaculture
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
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!
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!
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.
Xisca - pics! Dry subtropical Mediterranean - My project
However loud I tell it, this is never a truth, only my experience...
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...
deb cobern wrote:The white part of citrus is called "pith".
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).
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...
1. my projects
Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner
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.
Blazing trails in disabled homesteading
Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner
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.
Blazing trails in disabled homesteading
JayGee
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Free Seed Starting ebook!
https://permies.com/t/274152/Orta-Guide-Seed-Starting-Free
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