Citrus lends an exotic fragrance to potpourri.

How to Dehydrate Citrus for Potpourri

by Melissa King

Potpourri has a warm, inviting fragrance that suits almost any room in your home. Unlike scented products that might contain chemicals -- such as candles and sprays -- you can make potpourri with only natural ingredients. Some of the most appealing ingredients for potpourri include citrus slices from fruits, like orange, lemon, lime or grapefruit. Before adding citrus to a batch of potpourri, first slice and dry the fruit.

Wash the citrus fruits thoroughly with clean, cool water.

Cut the fruits into thin slices about 1/4-inch thick or less. If you slice the fruits too thickly, they will take longer to dry.

Lay the citrus slices in a single layer on a baking rack.

Dry the slices at 175 to 200 degrees Fahrenheit for four to six hours. Check the fruit periodically to ensure it's not turning brown. Dried citrus fruits should retain their bright color.

Remove the fruit from the oven and allow it to cool before using it in potpourri.

Items you will need

  • Knife
  • Baking sheet


  • You can also dry citrus in a dehydrator. Dry it on the lowest heat setting or according to your dehydrator's instruction manual.
  • To dry citrus outdoors, lay the slices on a tray and set them outside in the sun. The slices should dry within three to six days.
  • Try cutting citrus peels into shapes, such as hearts or stars, to add visual appeal to your potpourri. Flatten a citrus peel and press into it with a cookie cutter to get the desired shape. Alternatively, use scissors or kitchen shears to cut peels into more detailed shapes.
  • Cloves, cinnamon, allspice, star anise and pine go well with citrus in potpourri.

About the Author

Melissa King began writing in 2001. She spent three years writing for her local newspaper, "The Colt," writing editorials, news stories, product reviews and entertainment pieces. She is also the owner and operator of Howbert Freelance Writing. King holds an Associate of Arts in communications from Tarrant County College.

Photo Credits

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