Here's how to do it step by step

Organic quality is a must

Conventionally grown fruit has a lot of pesticide and other agricultural chemicals on its skin. If only the inside of the orange is eaten, that may still be acceptable. They have no place on bowls that are used in the kitchen.

Pieces, zests or grated?

Before drying, the bowl can be brought to the desired size or be rasped.

• small pieces of cup look decorative in tea
• grated shells are ready for baking pleasure
• Long orange zest are ideal for a scented potpourri

The three ways to a successful drying

There are three possible alternatives for drying orange peel:

• Air drying
• Drying in the oven
• Drying in the automatic dehydrator

Orange peel can also be dried in the microwave. Since this type of drying is not particularly gentle with the delicate orange aroma, it should only be an exceptional case.

Air drying

Spread the bowls out on a wooden board and place it in a warm but dry place. Turn the shells every now and then. After a few days they will be completely dry.

Drying in the oven

Larger pieces can be dried faster in an oven.

1. Heat the oven to 50 ° C.
2. Line a baking sheet with parchment paper.
3. Distribute the orange peel evenly on top.
4. Place the tray in the middle of the oven for 2-3 hours.
5. Leave the door open a little to allow moisture to escape.

Drying in the automatic dehydrator

The washed, dried and chopped up peel is distributed evenly in the dehydrator. There it dries out at 50 ° C for about 2-3 hours. If you can crumble the peel with your fingers, it has reached the optimum level of dryness.

Shelf life and storage

Dry orange peel will retain its aroma for at least two months in a tightly fitting can.