I made a bunch of dried citrus garland and ornaments this year, and if you’re looking for low-budget high-impact gift ideas for the holiday season, I cannot recommend this enough. I have had nearly all of my aunts reach out to ask me for these already.
All you do is take oranges (and grapefruit, in my case, but you could use any citrus fruit, lemon and limes included. You could also do slices of apple or other fruits, but they don’t dry as pretty) and cut them into slim, even slices. Blot the slices as dry as you can get them with paper towel, then lay them flat on drying racks, if you have them, or cookie sheets if you don’t. The cookie sheets will take longer, but will probably produce flatter slices at the end. If you want to, you can take cloves and push them into the slices before you dry them; the oranges should contract around them and hold them in place.
Put these into the oven at 200-220 degrees F (93 C), and bake for at least 4 hours. Check them hourly; it may take up to 7 hours, depending on the thickness of your slices and oven air circulation. Take them out when they no longer feel wet or sticky to the touch.
A 5 lb bag of navel oranges was enough to garland most of this tree. All you need for that is a thick needle and some string (DMC embroidery floss works well, and is less than a dollar a skein at walmart and other chain stores). You just tie off the first orange, and then use the needle to go in and out each slice near the edges. If you’re making ornaments, check your local dollar store for bits of ribbon, jingle bells, beads or whatever else seems good to you. A hot glue gun is helpful but not necessary; all the ornaments here are just tied together.
I have plenty of herbs drying in my cupboard, so I also used some sprigs of rosemary and lavender, plus cinnamon sticks, cloves, and allspice. Rosemary is easy to find as live plants in the grocery section, and you can trim some off without killing the plant (and then you have i n f i n i t e r o s e m a r y). Get creative!
These smell fantastic, and should last multiple seasons if they’re dried allll the way and stored in airtight containers. (I chucked some of the odd bits into my mulling spices, which is lovely.) They’re a very old method of decorating and look beautiful even when they’re not perfect. If you’ve made these before, I’d love to see what you made!