Chen Pi: Drying Tangerine Peels for Winter Digestion and Lung Health

I think I speak for most of us who grew up in ingredient households when I say that I feel a small sense of guilt when I throw away perfectly good food. When it comes to citrus fruit it feels almost sacrilegious, because we usually eat the fruit and toss the peel. Yet the peel is one of the most aromatic, flavorful, and medicinal parts of the whole plant. I have always loved finding ways to use the extra pieces of things because there is so much nourishment there and it makes me feel like a decent human being that doesn't let things go to waste.

This week someone from my Women’s Business Networking group brought us gorgeous organic tangerines from the local co-op. I, being the nerd that I am, asked everyone to save their peels so I could take them home and dehydrate them and write up a new blog on the magic of being domestic, homesteady and just a tiny bit extra.

When I cook, I try to save my citrus peels for future use. I keep a small bag tucked away in my freezer, and after a few weeks or months I will have enough to do a full batch of dehydration. Or to use as needed when the mood strikes. Dried citrus peels can be used in multiple ways: in medicinal teas, homemade candied peels, baked goods, broths, or even simmered in a stove-top potpourri for a clean home fragrance (I use them more for this than anything else).

Not All Citrus Are Created Equal- But They Are All Equally Awesome

All citrus peels support digestion, but each type has its own personality, aroma, and herbal

function. As a side note: all citrus fruits are uplifting to the mind and spirit. So huff some of that if you want to blast open your brain and put yourself in a happy, life's not so bad after-all, kinda mood.

Lemon Peel (Ning Meng Pi)

Lemon peel is bright, aromatic, and cleansing. It has a stronger sour quality compared to other citrus peels, and its energetic action strongly lifts and clears. Lemon peel is used for:

• Supporting digestion when there is heaviness after rich foods

• Mild nausea

• Clearing phlegm and refreshing the lungs

• Lightening the mood when there is mental fog

Lemon peel adds a clean, sharp fragrance to teas and baked goods and works well in homemade cleaning blends or simmer pots.

Lime Peel (Qing Ning Pi)

Lime peel has a deeper, more complex aroma than lemon, with a slightly bitter edge. In Chinese medicine it is known for its strong ability to move Qi, especially when there is emotional tension stuck in the chest or stomach. Lime peel is used for:

• Bloating and fullness tied to stress

• Rib side tightness

• Digestive stagnation that feels heavy or pressing

• Mild nausea with heat

Its fragrance holds up well in teas, marinades, and broths, and it adds a warm citrus complexity to both savory and sweet dishes.

Orange Peel (Citrus sinensis)

Orange peel is thicker, more bitter, and more downward moving. Not used traditionally in Chinese medicine. It is commonly used for:

• Bloating

• Slow digestion

• Mild phlegm

It brings deeper bitterness to teas and baked goods and holds up well to long simmering.

Mandarin Peel (Ju Pi)

Mandarin peel is thinner and brighter, with a sharper aroma that moves Qi strongly. It is used for:

• Stress related digestive tension

• Rib side discomfort

• Irritability with fullness

Even small amounts bring a noticeable lift.

Tangerine Peel (Chen Pi)

This is the classic peel Chen Pi. It is warm, aromatic, slightly sweet, and slightly bitter. It is used for:

• Digestive sluggishness

• Fullness or nausea after heavy foods

• Damp congestion and sticky mucus

• Cold lung issues

Chen Pi becomes more fragrant and more medicinal as it ages and is used for digestion and lung health in particular.

Why Chen Pi Supports Winter Health & Digestion

Winter slows digestion, encourages dampness, and makes the lungs more vulnerable to phlegm. Chen Pi helps restore balance by:

• Warming and stimulating digestive function

• Moving stagnant Qi

• Drying dampness

• Reducing phlegm

• Easing fullness, belching, and nausea

• Supporting clear breathing

It is gentle, accessible, and helpful for most people and wonderful to use during cold, long Winter months.

How to Dry Your Own Tangerine Peels (Chen Pi)

You can use either a dehydrator or an oven.

1. Prepare the Peels

1. Wash the citrus thoroughly.

2. Remove the peel in wide strips.

3. Trim excess pith if needed.

4. Cut pieces evenly for consistent drying.

You can thaw frozen peels before drying; they work well.

2. Dehydrator Method

1. Spread peels in a single layer.

2. Set dehydrator to 95 to 115°F.

3. Dry for 6 to 12 hours.

4. Peels are ready when they snap easily.

3. Oven Method

1. Set oven to the lowest temperature available.

2. Line a baking sheet with parchment.

3. Spread peels evenly.

4. Keep the oven door slightly open to release moisture.

5. Bake for 1.5 to 3 hours, checking periodically.Peels should be crisp, not rubbery.

Storage Tips

To keep your dried peels potent and aromatic:

• Store fully dried peels in a glass jar with a tight lid.

• Keep in a cool, dark cabinet.

• Label with the month and year.

• Shake the jar after the first week to check for hidden moisture.

• Aging improves aroma and effectiveness.

Properly dried Chen Pi can last for several years.

How to Use Your Homemade Chen Pi

A perfect cup of tea.

Simple Post Meal Tea

Steep: One or two pieces of dried tangerine peel in boiling water. Add ginger, cinnamon, or honey if desired. Sip after meals or when digestion feels heavy.

Add to Broth or Congee

A small piece added to simmering broth brings warmth, depth, and digestive support.

Baking and Candying

Use dried peel in baked goods or candy the peels for a winter treat.

Stovetop Potpourri

Toss frozen, fresh or dried citrus peels in a medium pot on the stove. Add a few other aromatics like a cinnamon stick, cloves & apples and simmer on low for a few hours. Add more water as needed. This makes the house smell homey and decadent.