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Freeze Gooseberries: This Way You Can Keep the Fruit Longer

Freezing gooseberries is a good solution if you’ve harvested too many to eat them all fresh. Here you can find out what you should pay attention to.

Freezing gooseberries works very well if you pay attention to a few things. The green, smooth gooseberries are particularly suitable for freezing. The berries don’t have to be quite ripe yet, because that way you reduce the risk of them bursting later.

Unlike other fruits, you don’t have to freeze gooseberries immediately after picking them – you can store them for a few days beforehand.

Freezing gooseberries: the preparation

Wash and trim gooseberries

Wash the gooseberries in the sink or a bucket, then remove their flowers and stems. The water should only be lukewarm or even cold.

Blanch gooseberries

To prepare, you should also blanch the gooseberries. To do this, put them in a pot of boiling water for about two minutes and then take them out again. Then pour cold water over them.

Sugar or not?

Optionally, you can sugar the gooseberries before freezing. This is not a must, but sugar makes the berries even more durable. Simply sprinkle the berries with a little sugar or boil it in some water and then pour the liquid over the berries.

Recommendation: shock-freeze gooseberries

Fruit often freezes together in the freezer and you can no longer remove it in portions. To prevent this, you should flash freeze the gooseberries before freezing:

Place them individually next to each other on a baking sheet or large plate.
Then store them in the freezer for two hours.
Important: The gooseberries should not touch each other and the freezer compartment should be set to the highest level for a short time.

The actual freezing

The last step follows: Freezing.

Take the shock-frozen gooseberries out of your freezer after two hours and store them in containers.
Make sure not to use plastic bags, but rather more environmentally friendly variants. Old jam jars or stainless steel cans, for example, are well suited. You can find out what other options are available here: Freezing food without plastic: 5 tips.
Store the jars in the freezer or freezer compartment.
The berries can now be kept for eight months. You can even store them in the freezer for up to a year.

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Cooking Tips

Eat White Cabbage Raw: This Makes It Easier to Digest

You can eat white cabbage raw, but you need good digestion. Here we show you how to prepare coleslaw and other dishes with raw white cabbage that are as stomach-friendly as possible.

White cabbage is known to be rather difficult to digest. For many people, it triggers flatulence, abdominal pain or other complaints after consumption. This is especially true if you eat white cabbage raw instead of boiling, frying, or scalloping it first.

The main reason raw cabbage is such a digestive challenge is its high fiber content. Fiber is healthy and important for a balanced diet. However, when they are broken down in the colon, they also release gases that can cause gas and bloating, especially if you eat large amounts of high-fiber foods.

Many cabbage dishes are prepared warm anyway – but uncooked cabbage can also be served in classic coleslaw or as part of mixed salads. If you are sensitive to eating white cabbage raw, you still don’t have to do without it entirely: With the right spices and a few other tricks, you can make the cabbage easier to digest.

Eat white cabbage raw: These spices help with digestion

Caraway is particularly well-known as a digestive spice in German cuisine. Cumin tea is a common home remedy for bloating and stomach upset. In hearty dishes, whole or ground cumin not only serves the taste, but also makes it easier to digest. Its hearty aroma generally goes well with white cabbage, but is not necessarily something for everyone. In this case, other spices can also have a function comparable to that of caraway, for example:

coriander
cumin
cardamom
anise
fennel seeds
Ginger

Not all of these spices are suitable for all white cabbage dishes. Many of these, like coriander or ginger, go particularly well with an Asian-inspired coleslaw. Most of the spices mentioned have a fairly strong taste of their own. It’s best to use them sparingly at first and taste the cabbage from time to time to make sure you don’t over-season it.

Tip: If you don’t want to use the spices directly in the food, a caraway or fennel tea with the meal can also help you digest the raw white cabbage better.

Eating white cabbage raw: More tips against digestive problems

Basically, the more raw white cabbage you eat and the coarser it is cut, the greater the risk of digestive problems. Therefore, if you are generally sensitive to cabbage, you should stick to smaller portions and eat slowly. That way you don’t overwhelm your digestive system and you can slowly get used to it. When preparing your own coleslaw, it is best to make sure that you cut the cabbage into strips that are as thin as possible. Alternatively, you can also grate it.

You can also try freezing the cabbage before preparing it. Once frozen cabbage is said to be better tolerated and cause less flatulence.

Another option is to blanch the cabbage before processing it into coleslaw, for example. So you don’t have to eat the white cabbage raw, but it still remains al dente and doesn’t collapse. At the same time, blanching makes it easier to digest.

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Food

Vegan Lard with Onions: This is How It Works

You can easily make vegan lard with onions yourself. We use kidney beans as a healthy base. We show you a delicious recipe for vegan lard.

Lard is an animal fat that is commonly used in cooking and frying. Butter lard or onion lard is also very popular as a spread. Since lard consists entirely of fat, it is considered very unhealthy. It also contains a lot of saturated fatty acids, which, according to the German Nutrition Society, can have a bad effect on the cardiovascular system and promote lipid metabolism disorders. Therefore, more and more people are turning to vegetarian or vegan lard.

Vegan lard with onions is mostly made from vegetable fats like margarine. We avoid using too much fat in our recipe. Our onion lard is prepared with white beans. These are very healthy as they are rich in protein and fiber. They provide important proteins, especially for a vegetarian and vegan diet. We show you a vegan recipe for delicious onion lard.

Vegan lard: the recipe

Ingredients:

2 onions
2 tablespoons rapeseed oil
2 pieces of bay leaves
2 pieces of cloves
0.5 teaspoon
400 g kidney beans (one can)
40 ml water
1 tsp soy sauce
1 pinch(s) of salt
1 pinch(s) of pepper
0.5 tsp marjoram

Directions:

Peel the onions and chop them finely. Heat the rapeseed oil in a pan and fry the onions in it.
Add the bay leaves, cloves and allspice. Let everything simmer for another five minutes. Then remove the pan from the stove.
Drain the white beans and put them in a measuring cup with the water and soy sauce.
Using an immersion blender, mash the beans until they have a mushy consistency.
Pick the cloves and bay leaves from the pan. Stir the onions into the bean paste.
Depending on the desired consistency, you can further puree the lard with the onions. If you prefer coarser pieces, this step isn’t necessary.
Season the lard with salt, pepper, and marjoram to taste. Pour the finished onion lard into a mason jar.

Vegan lard: tips for preparation

The vegan onion lard is ready in just 15 minutes. You can prepare it ahead of time and store it in the fridge. The lard can be kept for several days in this way. With the following preparation tips, the lard is not only delicious, but also sustainable:

When shopping, pay attention to the organic quality. The Demeter seal, the Bioland seal and the Naturland seal are particularly recommended, as they represent strict guidelines.
Buy preferably regional and seasonal ingredients. In this way you can support local providers, avoid long transport routes and reduce CO2 emissions. White beans originally come from tropical areas. However, Europe is now one of the main growing regions. Since they grow all year round, you can prepare the onion lard for every season. Onions are in season in Germany from June to October. But you can buy them all year round from German storage. You can find out when which fruit and vegetables are seasonal in Germany in our seasonal calendar.
You can refine and vary the vegan lard with different ingredients. For example, chickpeas or kidney beans are an alternative to white beans. Garlic, chilli or cumin also give the lard a whole new taste.
The vegan onion lard is delicious and versatile. You can use it to fry for stir-fries or stews. It also tastes delicious as a dip or as a spread. Sometimes lard is also used in baking recipes.

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Food

Making Honey Liquid Again: This is How You Get Rid of Hard Crystals

Re-liquefying honey is easy and saves food waste – because you don’t have to throw away crystallized honey. Here you can find out how.

Honey is a popular sweetener for drinks and food. Handling is easiest when it is liquid. However, all natural honeys crystallize over time and become hard. The honey can then no longer be dosed and used so easily.

But you don’t have to give up crystallized honey immediately: you can avoid food waste by re-liquefying honey that has become hard. This is easy to do with a hot water bath. After that, you can continue to use it as before.

Things to know about crystallized honey

Fresh honey is always liquid. Chemically, honey is a solution of water and sugar and contains important enzymes and nutrients.

However, some types of sugar are not entirely soluble in water. When a certain concentration of sugar content is reached, crystals form. The more crystals that form, the harder the honey becomes.

Glucose forms crystals particularly quickly. Honey types with a high glucose content therefore harden more quickly, including rapeseed honey, for example. Honey types with a higher fructose content, on the other hand, form crystals less quickly. Honeys containing fructose include forest honey or chestnut honey. But no matter what kind it is: It is not difficult to make crystallized honey liquid again.

Crystalized honey is not harmful

Even types of honey with a low glucose content crystallize after a while. But that’s not bad. On the contrary: if your honey crystallizes, this is a sign of real quality and a natural origin.

Although crystallized honey is not harmful, the crystals can become uncomfortable when consumed. It is therefore best to store the honey at room temperature. Glucose forms crystals more quickly in the refrigerator and honey solidifies sooner.

Also, stir the honey regularly. Stirring will break up the sugar crystals and keep the honey liquid longer. Should crystals nevertheless form, a simple water bath is sufficient to make the honey liquid again.

Making honey liquid again: Here’s how

Crystallized honey usually becomes softer again just by stirring it extensively. You can use a water bath to make solid honey completely liquid again.

Here’s how you do it:

Heat some water in a small saucepan. This should not exceed a temperature of 40 degrees Celsius, otherwise the enzymes and nutrients contained in the honey will break down.
Place the honey jar in the warm water bath.
Leave the jar in the water bath until the honey has become liquid again. Stir constantly to speed up the process.
Important: Since the nutrients in honey are sensitive to heat, the honey should not be exposed to high heat for too long. Therefore, try to avoid crystallization by stirring constantly.

When buying honey, always make sure that it comes from fair and bee-friendly production. This helps the bees and protects the environment. Therefore, buy honey from local beekeepers and if possible in organic quality.

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Food

Freeze Cauliflower: This Way You Can Keep the Vegetables Longer

If you have a surplus harvest or simply want to prepare cauliflower out of season, you can freeze it and preserve it that way. We’ll show you how.

Cauliflower is in season in Germany from June to October. Then you can harvest the vegetables in your garden or buy them at the market. But you shouldn’t freeze it raw – otherwise it will probably become soft after thawing. We will show you how to proceed as gently as possible and how to preserve the important nutrients in the vegetables.

Before freezing: chop the cauliflower

  • Wash the cauliflower and remove any leaves.
  • Cut the cauliflower into pieces. Depending on the intended use, you can decide how big the pieces should be. We recommend cutting the cauliflower into bite-sized pieces.

Freezing cauliflower: this is how it works

To preserve the nutrients in cauliflower, you need to blanch it before freezing.
Bring water to a boil in a saucepan.
Meanwhile, have a bowl of ice water ready.
When the water boils, add a squeeze of lemon juice. This prevents the cauliflower from turning brown.
Place the cauliflower in the boiling water for about three minutes.
Then take the cauliflower out of the hot water with a slotted spoon and place it in the ice water.
Remove the cauliflower from the ice water and gently pat dry with a towel.


Place the cauliflower in freezer-safe containers and place them in the fridge. It’s important to portion the cauliflower or it will freeze together. This makes it difficult to separate and portion.
The cauliflower will keep for several months. When you prepare the cauliflower, add it to the cooking water from frozen. If you thaw it beforehand, it will quickly become mushy.

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Food

Saffron: This is What You Need to Know About the Luxury Spice

Saffron is a luxury spice – but why? Find out more about it here – and also how saffron is produced and used in the kitchen.

Saffron: cultivation and extraction

Saffron is obtained from the crocus species “Krokus sativus”. The crocuses are grown in huge fields, mainly in Iran, but also in Spain.

The flowers only bloom two days a year. The crocus blossoms are picked by hand within two weeks in October or November.
To avoid strong sunlight, the flowers are harvested in the morning on the first day of their flowering period.
Workers pluck the three orange-red pistils from the flower by hand. It is important that only the pistil threads are plucked out.
The more of the light yellow pen gets to the threads, the worse the quality. There are no machines for this work either.
The saffron threads are then dried so that they have a lower water content. The “Spanish saffron” is not dried, but toasted. This is how it gets its aroma.
To store the saffron threads, pack them in airtight cans.

That is why saffron is the most expensive spice in the world

It takes up to 200,000 crocus blossoms to produce one kilo of saffron. These grow on approx. 1000 square meters of cultivation area. In addition, the harvest is carried out entirely by hand without the use of machines. This makes the spice the most expensive in the world. The more intermediaries who want to earn money from selling the saffron, the more expensive it becomes.

We recommend that you buy fair trade saffron. Because you try to do without middlemen so that the farmers receive a fair wage. The “Conflictfood” initiative offers directly traded saffron from Afghanistan. The long transport routes also cause prices to rise. In principle, the longer the transport routes for food, the more harmful greenhouse gases are emitted by ships and airplanes.

Buying saffron: quality criteria and fakes

What is expensive is also worth counterfeiting. Therefore, caution is advised when purchasing. Sometimes chilli threads, dried safflower leaves, safflower blossoms (bastard saffron), marigold petals and sandalwood fibers are mixed in or sold as saffron. Ground saffron is the easiest to counterfeit. Scammers add turmeric, a yellowing agent, paprika powder, or powder from the plants mentioned above. Even stretching with nitrate has already occurred.

The quality criteria are defined internationally with the ISO/TS 3632-1 standard. The chemical and physical properties are regulated by the ISO/TS 3632-2 standard. These standards prescribe a certain level of crocin (the red dye) and safranal (essential oil of saffron) to be present in the threads. With the standard and the values, you can check the quality of the saffron on the packaging:

The crocin value is over 190 in the highest quality. The Spanish saffron is then titled “Coupe” or Category I.
In the worst category IV, the Spanish saffron “Sierra” contains a crocin value between 80-110.
Avoid buying saffron in opaque packaging. The packaging does not tell you whether the threads are deep red and whether there are a few yellow pieces of styli.

Saffron in food

Saffron is very intense, which is why even the smallest amounts ensure an intense taste. With too much saffron, dishes quickly taste bitter. Basically, saffron should not be boiled for long and should only be added to the almost finished meal. Saffron is used for example:

for coloring rice,
for refining cakes and other pastries,
in spanish paella,
for pumpkin soup,
in fish dishes,
in sauces, for example tomato sauce.

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Cooking Tips

Mushrooms as a Meat Substitute: Which Varieties and How They are Suitable for This

Mushrooms are well suited as a meat substitute – both because of their nutritional values and because of their consistency. We will explain to you which varieties are particularly suitable and how to prepare the mushrooms as a vegan meat substitute.

In addition to tofu, seitan, lupine, tempeh and co, you can also use mushrooms as a meat substitute – and thus avoid animal products. We give you tips on how to use mushrooms properly in vegan cuisine.

Mushrooms as a meat substitute: These varieties are suitable

Mushrooms may initially seem a bit more exotic as a meat substitute than is the case with tofu, for example. Both the al dente consistency and the nutritional values speak in favor of using them as an alternative to meat. Among the various types of mushrooms, mushrooms, oyster and herb mushrooms, portobello and shiitake are particularly suitable as meat substitutes.

After all, they have large amounts of protein and only a few fats. They are also low in calories because mushrooms are two-thirds water. They also contain important minerals, such as magnesium or calcium, and lots of vitamins B, C and D.

Keep in mind, however, that despite being high in protein, mushrooms do not contain the same amount of protein as meat. In combination with legumes, you can add even more plant-based protein to your diet.

How to cook mushrooms as a meat substitute

Thoroughly clean your mushrooms with a brush or damp tea towel before cooking them. You can then steam, stew, roast or boil the mushrooms for a mushroom pan, for example. It is also possible to pickle them in oil and vinegar or eat them raw in a salad, for example as a mushroom salad. It is best to wait until the end to season your mushroom dish so that the mushrooms do not become tough.

You can use the individual types of mushrooms in different ways as a meat substitute: If you cut them lengthways, king oyster mushrooms and portobellos are good substitutes for schnitzels or burger patties or for the grill. Oyster mushrooms are also a vegan variant of the classic schnitzel because you can bread and fry this type of mushroom well. Mushrooms can be used to make mushroom patties or mushroom goulash, for example, and you can use shiitake mushrooms as a meat substitute for soups or stews.

Things to know about buying and storing mushrooms

Mushrooms as a meat substitute have another advantage: They are in season almost all year round. You can find other season times in our Utopia season calendar. In late summer and autumn you can go mushroom picking in the forest yourself. Alternatively, it is best to buy your mushrooms regionally – for example at the weekly market or in the organic market around the corner. Mushrooms, for example, are grown all year round.

When buying, make sure that the mushrooms do not show any mold, bruises or an unpleasant smell. The organic seal also guarantees you that they are free of chemical-synthetic pesticides.

Store your mushrooms in cool temperatures if possible. They will keep in the vegetable drawer of your fridge for up to three days. Wrap them in a paper bag or tea towel. It is important that some air gets to the mushrooms. But be careful: if you keep them together with other foods, they may take on their smell. To make them last longer, you should freeze your mushrooms, preferably in screw-top jars in the freezer.

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Food

Freezing and Defrosting Apples: You Have to Pay Attention to This

Freezing apples is a good way to make your harvest last longer. However, there are a few things to keep in mind so that the apples still taste good after defrosting.

Freezing apples – what should I watch out for?

Freezing is one way of preserving food. But when it comes to apples, this method has its limits. The reason: Apples have a high water content and the apple loses its taste when it freezes due to the large amount of water. In addition, the cold destroys the cell structure and the apple loses its consistency. But if you want to bake or cook with the apples, you can freeze them without hesitation. We show a good method with which the apples can be easily processed later.

Freeze apples – but without plastic

If you want to freeze apples and thaw them again, use stainless steel cans or old jam and preserving jars, for example. It is important that the containers can be sealed airtight (more on the subject here: Freezing without plastic).

Note: We recommend that you use apples of the best organic quality from the region or from your own garden. Orchards are also a good way to get apples from the region. In this way you avoid long transport routes, which cause high CO2 emissions. In addition, the apples then contain no residues from chemical sprays. This is good for your health, as well as for bees and other insects.

Freeze apples in small portions

It is best to freeze apples the way you want to use them later. For baking and cooking you usually need apple slices. If you prefer larger pieces, quarter the apples. However, you cannot freeze it as a whole, as it takes too long to freeze through.

The best way to process the apple pieces is to blanch them briefly before freezing:

Cut the apples into small wedges.
Place the apple slices in a saucepan of boiling water and add 1 tablespoon of lemon juice.
Cook the apple slices for four to five minutes.
Take the apple slices out of the water with a sieve and rinse them with cold water.
Now you can put the apple slices in a container, seal it airtight and put it in the freezer. You should use them within six months.

Thaw and use apples

To ensure that the apples do not lose their taste, you should defrost them gently:

The fridge is best for this. Let them thaw there for about 4 hours and then another 2 hours at room temperature. Because they only develop their full aroma from around 16 degrees.
If you plan to use the apples for pie toppings or to make compotes, you don’t need to thaw them. You can use them directly.
You can preserve apples by freezing them. But home-made applesauce or boiling apples is more energy-efficient and delicious. If you store apples properly, you can enjoy them well into the winter without freezing or preserving them.

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Food

Freeganism: This is Behind the Vegan Diet

There are many different diets, and freeganism is one of them. You can find out what this rather new type of diet is all about here.

There is no official definition of freeganism, but the different definitions are all pretty similar. Below you will learn more about what freeganism is, the motivation behind it and whether it is legal.

This is freeganism

Freeganism isn’t just a diet, it’s a lifestyle. The origins of it can be found in New York. The name is made up of the English word “free”, which means “free” or “free of charge”, and the word vegan. Translated, it means something like eating vegan food for free or living vegan.

But that is not the main idea of ​​freeganism. People who eat or live freegan usually do so out of a political stance, because they don’t want to be part of the throwaway, affluent capitalist society. They are thus trying to denounce capitalism, the exploitation of humans and animals, overconsumption and food waste.

That’s how you live freegan

So freegans feed themselves exclusively on free food that is no longer normally sold in the supermarket. To achieve this, many freegans go “containers”. However, this is forbidden in Germany – if you are caught, you can be reported for trespassing and theft. But there are also legal alternatives that you can use to eat freegan:

On the one hand, you can use the Foodsharing platform, whose goal is to save overproduced and leftover food.
You could also check with local supermarkets to see if you can have expired or discarded groceries. Maybe one or the other grocery store in your area is already a member of the “Too good to go” app.
If you decide not only to eat freegan, but to live freeganism holistically, the following tips will help:

Use platforms like Ebay classifieds for free clothes and other free things.
Attend clothing swap parties.
Ask family, acquaintances and friends for things that they no longer need or can lend you.

What you should consider if you want to become a freegan

If you want to try freeganism for yourself, here are a few things to think about beforehand:

Consider whether you want to go to containers or whether you would rather use legal alternatives. You can find out more about this here: Instead of containers: 4 ways you can legally save food.
You should also consider in which areas of your life you would like to become freegan. Do you only start with nutrition or do you want to pay attention to your clothing and other everyday items?
Realize this: you never know what groceries and other things you will find or get. So be flexible and consider whether you have options for preserving or preserving food in different ways. More information can be found here: Preserving food: 3 simple methods.
The foods you get can affect how balanced your diet is. It may mean that you need to buy additional foods to ensure a balanced diet.
From the last two points mentioned, what is perhaps the most important: Before you become a freeganer:in, you should think about how you can eat a basically balanced vegan diet and what you should consider and possibly supplement. Vitamin B12 is recommended for vegans, for example as a dietary supplement.

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Food

Don’t Throw Away Orange Peels: This is How You Can Reuse Them

Oranges smell wonderful and taste delicious. But the orange peels are too good to be thrown away. We’ll tell you how to continue using them.

Oranges are one of the most popular types of fruit, and not just in the cold season when you’re sitting comfortably indoors. No wonder, because they are delicious and contain a lot of vitamin C. But very few people think about the ecological balance of the delicious citrus fruit. For their production alone, 560 liters of water are used per kilogram of oranges in Mediterranean regions. If the citrus fruits come from further away, it is often even more liters. The oranges that you can buy from us mostly come from Spain or Italy. A lot of CO2 is emitted on the long transport routes.

Therefore, you should pay attention to the following when buying:

Only buy organic oranges and make sure they are grown fairly. Many pickers in conventional farms are only paid a pittance.
Pay attention to the country of origin. Opt for fruits that have been grown in Europe rather than those from South America.
Although oranges can be bought all year round, their main season is from November to March, as they are harvested in autumn. So it is better to buy oranges in these months than in summer.
Keep the oranges in a cool, ventilated place and consume them within a few days. Otherwise they can easily spoil.
Since the ecological balance of oranges is rather poor, you should use the citrus fruit completely – including its peel.

Basically, you can use the bowl in different forms:

Fresh: Use the zest immediately after peeling the orange
dried: Place the orange peels on the heater or let them dry at room temperature on a kitchen towel for several days. Once the peels are dry, you can store them for a long time.
If you want to use the orange peel in the kitchen, you should definitely buy unsprayed organic fruit.
By the way: You can also use all of these tips on tangerine peels.

You can find out how you can use orange peel in the following sections.

This is how you continue to use orange peels in the household

Remove limescale: You can use fresh, undried orange peels to combat limescale stains in the bathroom or kitchen, as the peels contain citric acid. You can rub off affected fittings with the inside of fresh orange peel, which will make them look almost like new again.
Neutralize odors: You can use fresh orange peel to remove odors, for example if plastic bowls or lunch boxes smell unpleasant. Rub them with the peels and then wash them out thoroughly.
Against stench in the oven: Orange peels even help against stench in the oven: simply heat them briefly in the oven. Thanks to the essential oils it contains, the bad smell will soon be a thing of the past.
Orange peel instead of fabric softener: You can also use untreated orange peel as an alternative to fabric softener. Simply put the shells in a cotton bag and put them in the wash. They help soften the water. In addition, everything smells wonderfully of oranges afterwards.
Orange peels instead of rinse aid: The same works as a rinse aid substitute for the dishwasher: simply put the fresh orange peels in the cutlery tray.
Orange peels against moths: Dried orange peels help against moths. Just put or hang a few in your closet.
Homemade all-purpose cleaner: You can easily make your own all-purpose cleaner from fresh orange peel and vinegar.

Orange peel: A versatile ingredient in body care

Help with blemishes: With the essential oils from orange peel you can fight age spots and pimples. Rub the white inside of a fresh orange peel over the affected area. If you repeat this a few times, the affected skin should recover.
Bad breath remedies: Chewing on untreated orange peel can help against bad breath. However, you should not do this too often, as the acid it contains can damage your tooth enamel. You should then give yourself some time before brushing your teeth the next time.
Shiny hair: You can also make hair conditioner from orange peels. Put the orange peels in a bowl and cover them with apple cider vinegar. Let the whole thing steep for about two days. Then pour off the orange peel and fill up the vinegar solution with water. It should be about three times as much water as apple cider vinegar. After washing your hair, pour the conditioner over your head without rinsing it out afterwards. The acidic rinse removes residue from your hair and gives it new shine.

Orange peels bring delicious flavors to the kitchen

Orange tea: You can quickly and easily make your own tea from orange peel. To do this, pour hot water on them when they are fresh or dry. The tea should steep for about ten minutes. The peel of an orange is enough for a pot of tea.
Citrus aroma for baking: With dried lemon, tangerine or orange peel you can give your home-baked pastries a fruity note. Plane off part of the peel and let it dry well. After that, you can store the pieces in a jar. Make sure the can is dry and airtight.
Vitamin C powder: Using a blender or food processor, crush dried tangerine or orange peel until pulverized. You can sprinkle the vitamin C powder obtained in this way over your muesli or eat a spoonful every now and then to strengthen your immune system.

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