Lately I find myself swimming in citrus, with the deals that I got a the farmer’s market, and the 20 pounds of free grapefruit I got at the grocery store. I made lemon wheels, salad dressing, canned strawberry lemonade concentrate, 11 quarts of canned citrus, and the list goes on. I was left with giant trays of citrus peels, too pretty looking and sweet smelling to throw away. It seemed like such a waste. There are so many things you can do with citrus peels, but I have been up to my eyeballs in produce deals, canning, freezing and drying. My poor dehydrator would wave a flag if it could. I decided to take the easy way out – – make potpourri.
I wondered what could make these citrus peels a little special, and more than just pardoned fodder for the garbage. I’ve dried oranges with cinnamon before, but I wanted something all spring-like. Thyme has lemony undertones, so I tossed the peels with thyme I had harvested and dried from my garden. I spread the peels on baking sheets and let them dry. I was concerned about them molding, so I stuck them in the oven on warm for a little bit to dry them out some, since my dehydrator has been full. After the peels were dry, I tossed them with a few drops of lavender essential oil, and wantonly garnished the arrangement with fresh thyme sprigs from the garden. Perfect. Now I have three bowls of lovely smelling, rustic looking potpourri sitting around the house.