There are many wonderful things you can do with orange peels with its distinctive aroma, sweet scent, and tangy flavour profile. It is believed to have its origins in China, and in fact, has been used in Traditional Chinese Medicine for centuries. Moreover, the peel of the orange has more enzymes, flavonoids and photo-nutrients than in the juicy fruit itself! The essence is indeed in the peel!
I zest them for Kombucha and Jun. I also zest and dry them to sprinkle on sweet and savoury dishes. The pith is bitter, although filled with nutrients. The pith is the white spongy layer between the peel and the fruit. If you have ever placed any citris fruit in water for a lengthy period, you may have experience the bitter taste.
I can write a book based just on orange peel, but for now, here are some other uses which include:
- infused in vinegar for cleaning
- candied orange peel
- orange peel scrub
- placing a piece of the peel in Milk Kefir for a 2nd ferment
- simmering the peel on top of the wood stove infused in water as air fresheners
- adding to tea blends
- in chutneys and curries
- in poultry or beef dishes
- in desserts
- brewing a tisane out of them after peeling them in a long strip and rolling them into flower shapes. These rosettes can be dried and stored away till you take fancy to a cuppa tea!
Rachel conducts gardening, culinary and fermenting workshops/retreats at her home on 100 acres in Northern Ontario, Canada, where she lives in creative harmony with nature. Rachel’s mission is to ensure the wisdom of our ancestors is preserved for future generations.
Images ©2002-2023 Rachel Thoo