Have you ever noticed that my compost bucket contains onion skins or lemon halves and oftentimes both? (Eggshells too, but that’s another post.) Why?
Most days I make hot lemon water as a “tonic” before my morning cup of tea. It’s very simple. Add the juice and half of a lemon (or a quarter if it’s quite large) into a 12-ounce mug lemon. Add about two tablespoons (or to taste) unfiltered apple cider vinegar plus about a tablespoon of raw honey. I often add a few thin slices of fresh peeled ginger and/or fresh peeled turmeric root. If I’m battling a cold I use all those ingredients and also add in about a quarter teaspoon of cayenne pepper. It’s definitely an acquired taste, but addictive once you’re used to it.
And the onions? They are the one ingredient I always have in my pantry and the majority of my recipes include one. In fact, when I’m creating a savory recipe I typically start with or add an onion at some point. I still laugh when I think how opposite my sister and I are in this regard. She said she always looked for another recipe if the one she was reading started with “chop an onion …”
But why would lemons and onions be a perfect pair you ask?
Well, you know that chopping onions on a cutting board leaves the board and the knife with a distinctive pungent smell. Even after washing with hot soapy water that smell can still linger, BUT if you scrub the cutting board with a piece of lemon, the citrus neutralizes the smell. You can then wash as usual and the oniony smell is gone. Rub it on your fingers to remove that distinctive onion aroma too.
Then toss the peels and the skins on your compost pile as usual.