[supervegman]

I havea stack of lemon skins after making some curd...can i use these around my wintert lettuces to stop slugs?

[savbo]

i've tried this and it doesn't seem to deter them, but they like to shelter under the skins and then you can dispose of the wee b****rs

[bigben]

I think Savbo has got it. The lemons dont do anything to deter the slugs they just provide some shelter for them which allows you to catch them next time you visit. Laying a plank alongside a row of veg can do the same thing. Turn over the plank next time you visit and squish the slugs hiding on the underneath.

I have heard that lemons might discourage cats but have never tried it.

[Lindeggs]

... or you could make marmalade.  YUM!

[Christo]

Or......You could make a few litres of Limoncello! I've had mine brewing for a few weeks now!. Delicious.   

[noshed]

If they're a bit old, just put them on the compost heap

[operabunny]

Limoncello - yum! How do you make yours, Christo?

[richyrich7]

You could clean your elbows with a few. That's a couple less lol
Clean your tap heads too

[savbo]

pop them on the heads of toy dolls and hey presto! thrifty gnomes
 

[Christo]

Limoncello - yum! How do you make yours, Christo?

It's surprisingly easy;
Skin from nine lemons (no pith from underneath, just the yellow shavings)
1.5 litres of inexepensive vodka,
Leave to soak together in a kilner jar for a week.
Add sugar syrup (750ml water, 600grams sugar (I know, it's a lot isn;t it.    ))
Leave for a month...
Delicious.... 

[Foghorn-Leghorn]

Limoncello - yum! How do you make yours, Christo?

It's surprisingly easy;
Skin from nine lemons (no pith from underneath, just the yellow shavings)
1.5 litres of inexepensive vodka,
Leave to soak together in a kilner jar for a week.
Add sugar syrup (750ml water, 600grams sugar (I know, it's a lot isn;t it.    ))
Leave for a month...
Delicious.... 

Oooh, I LOVE Limoncello.  I may just have to try this.  It will go nicely with the blackberry brandy and sloe gin I made this time 

[tosca100]

You can make a shredless marmalade type jelly from skins. Rough recipe.500g citrus peel or wizened fruit (whatever you've got), 500g apple peelings and cores (or wizened apples and pears from your fruit bowl), 1.5 litre water. Chop peel and/or fruit roughly, bring to the boil with the water, simmer till really soft. Strain overnight and measure into the pan. Heat and add 450g of bog standard sugar to each 600ml juice, stir till dissolved, boil hard without stirring for approx 10 mins till setting point is reached. Stir to disperse bubbles and bottle as usual.

Yum.