Shortly before one Christmas, I sent one of my boys down into the basement, where we store our preserves, and asked him to get a jar of sweet-and-sour pumpkin. It took him a while – men rarely find something on the first go. When he finally made it up again our three flights of stairs, he proudly presented me with a jar of something brown and sluggish in it. Hadn’t it borne a label with “sweet-sour pumpkin” on it, I would never have guessed the content. With a lot of guesswork, we figured out that it must have been from the year before we moved apartments, which was six entire years ago. My son had taken a jar from the very back of the shelf, showing me painfully why I needed to do a pantry audit at least once a year and that a clever rotation system prevents food from being spoiled.
Why a Pantry Audit Matters
Forgetting about food we already have doesn’t just cost money—it costs a lot of money. We buy duplicates of items already in our pantry while perfectly good food spoils at the back of the shelf.
This is not only a financial disaster, but it also has a significant impact on the environment: according to the Food and Agriculture Organisation of the United Nations (FAO), people in Germany discard 18 million tonnes of food per year. That’s roughly one-third of our total food consumption of 54.5 million tonnes. To put this in perspective: we throw out 313 kilograms of good food every second!
In terms of agricultural land, 2.6 million hectares of land are cultivated in vain each year, not to mention the greenhouse gas emissions.
A well-audited pantry, on the other hand, saves money and helps the environment while benefiting our health through fresher ingredients. While many foods remain safe past their ‘best by’ dates, fresher ingredients naturally offer better nutrition and flavour.
This doesn’t only apply to store-bought stock, but also to our lovingly made preserves. It’s heartbreaking when all the time and care we put into growing, harvesting and preserving our food simply goes to waste, just because we didn’t know what was sitting forgotten in our pantry.
When to Conduct a Pantry Audit
Optimally, we should conduct a pantry audit once every three months – or so “they” say (whoever “they” are).
I’ve found twice a year works perfectly for my household: once in May before harvest season begins—when I’m using up last year’s preserves to make room for the new season’s bounty—and again in early January after the holiday cooking frenzy.
A clear sign that it’s high time for a pantry audit is when you can’t find things you know you bought, discover duplicate items hiding in the back, or notice expired products.
The key is choosing a schedule that works for YOUR household and sticking to it. Whether it’s quarterly, twice yearly, or seasonally, having set dates means you’ll actually do it rather than putting it off indefinitely.
Preparing for Your Pantry Audit
Before we dive deep into the realm of our pantry, let’s gather a few things:
What you’ll need
Containers of different sizes for storage If you have some already, great. If not, don’t buy them yet—wait until after your audit to see what you actually need! If you do need to buy containers, choose transparent ones with lids so you can see what’s inside at a glance. Also, look if you have some empty large jars with lids left. They are great for storing rice, grains or pasta in them. And when you don’t need them for storage, they can be used for canning.
Labels and markers These are essential for homemade preserves and freezer stock. Nothing more annoying than when the bag of “frozen red peppers” is actually rosehips you chopped for making jam! Yep, talking of experience here.
Inventory tracking tools A notebook works brilliantly for tracking what’s in your pantry. You could dedicate one page per shelf, or create a spreadsheet listing items and quantities. Whenever you use something, add it to your shopping list. There are also inventory apps available, though I haven’t tried them myself.
Cleaning supplies Since we’ll be emptying the shelves anyway, this is the perfect opportunity to clean them properly. Get your all-purpose cleaner and several cleaning rags ready.
Setting Up
Clear some workspace where you can temporarily place items as you empty the pantry. This can be a table, or the kitchen counter, or even the top of your freezer. Keep your containers and supplies within reach.
Now take a deep breath – let’s get started.
Step-by-Step Pantry Audit Process
Step 1: Empty Everything Out
Take everything off the shelves and place items on your workspace. If your pantry is large or your workspace is limited, work in sections—empty one category at a time (for example, all the pasta), then clear one shelf to make room as you continue.
Thoroughly check for any pests or moisture issues and vacuum the entire pantry, especially the corners.
Step 3: Check Expiration Dates
Now, check all your inventory and sort the items per group by expiration date.
Understanding date labels:
‘Best by’ or ‘Best before’: Quality dates, not safety dates. Food is typically still safe to eat after this date, though quality may decline. Use your judgment—if it looks, smells, and tastes fine, it’s usually okay.
‘Use by’: Found on perishable items. Take these more seriously, especially for dairy, meat, or refrigerated goods.
Canned goods: Often safe well beyond printed dates if the can is undamaged (no rust, dents, or bulging).
Food slightly past its ‘best by’ date is usually still fine—use your judgment based on how it looks, smells, and tastes. Items past their ‘use by’ date should be discarded for safety, especially perishables.
If your items have an expired “use by” date, however, they’ll not be safe for consumption any longer, and you should discard them.
When in doubt, trust your senses. If something smells off, looks mouldy, or has changed texture significantly, discard it.
For homemade preserves, always label jars with the preparation date (for example, ‘Tomato Sauce – September 2025’). This helps you track age and avoid surprises like my six-year-old pumpkin incident!
Step 4: Categorise Your Items
When you have all the items on your workspace, group them by category: grains, pasta, canned goods, baking supplies, spices, oils, condiments, snacks and home-preserved items.
This is also a good time to check for duplicates—do you really need four half-empty bags of flour?
Step 5: Take Inventory
It’s time to create your master list. Note down all the items you have and their quantities. That way, you can simultaneously identify gaps (items to add to your shopping list) and surpluses (ingredients you should prioritise using in upcoming meals).
I keep this list on the back of my pantry door, together with a pen on a string, so that I can adjust the quantity of items whenever I take something out.
Step 6: Reorganise Strategically
If your current pantry layout works well, keep it! But if you’re constantly searching for items or things feel chaotic, now’s the time to redesign.
Strategic placement principles
Heavy items low: Flour, canned goods, bottled items
Eye level = prime real estate: Items you use daily (in our pantry, that’s pasta, rice, and everyday spices)
Top shelves: Duplicates, rarely used items, or bulk backstock
Transfer bulk items like flour, rice, sugar, and oats into clear, airtight containers. Label EVERYTHING—and I mean everything with its content! I cannot stress this enough! You think you’ll remember what’s what, but trust me, in three months you won’t be able to tell your all-purpose flour from your bread flour. Also, add the expiration date (if not visible), and if there is none indicated on the package, note down the date you bought it.
Create designated zones for each category and consider labelling the shelves themselves if it helps your household stay organised. If you share your kitchen with others, clear labels on shelves help everyone maintain the system.
Now put all your items, organised by category, back onto the shelves. Place the oldest items at the front and the newer ones at the back.
Understanding the FIFO Rotation System
Have you ever heard of FIFO? It stands for First In, First Out—a simple principle where you use the oldest items in your pantry before the newer ones. Simple as it is, FIFO is incredibly powerful for preventing food spoilage and waste, saving you money while ensuring you’re always eating the freshest ingredients possible.
The key is visual placement: older items at the front of the shelf, newer items behind them. When you reach for something, you’ll automatically grab the oldest item first—it’s that simple.
In the case of homemade preserves, the labelling system I mentioned earlier is invaluable, so you can see at a glance how old a jar is: Apart from the content, add the date of making, for example: “Sauerkraut – September 2025”. These jars are placed behind the jars of Sauerkraut that were made the previous year. (Though let’s be honest: I know that your homemade sourkraut tastes so good, there won’t be any year-old jars anyway!)
Upholding the system
Before each shopping trip, scan your pantry shelves. With the FIFO system, you can quickly see what’s running low or needs restocking – no more buying duplicates of items hiding in the back.
When you return from shopping, resist the temptation to stuff items wherever they fit. Instead, take an extra two minutes to place new items behind older ones in their designated categories. This small habit keeps your FIFO system running smoothly with minimal effort.
What to do if your pantry is tiny
In our last apartment, the pantry was incredibly small. So small, in fact, that we could only install 20 cm-deep shelves (8 inches), which made it impossible to stack our items front-to-back. What I did instead was mark the latest purchases with Post-it stickers. That way, I knew what food to use first, although the items were stacked side by side.
Common FIFO mistakes
Simple as it may seem, FIFO can present some pitfalls. Knowing them beforehand will help you to avoid them in the first place:
Skipping the labels
Once you transfer items into storage containers, it’s tempting to think you’ll remember what’s inside. You won’t. Always label containers with both the contents AND the best-by date. Your future self will thank you when you’re not playing guessing games at dinner time.
Inconsistent rotation
It’s easy to tell yourself you’ll organise purchases “later” when you’re tired from shopping. But later rarely comes, and skipping rotation even once creates chaos. The good news? It typically takes just 2-3 minutes to put new items in their proper spots behind older ones. Make it part of your grocery unloading routine—like putting away the milk—rather than a separate task you’ll do “eventually”.
Ignoring what’s up front
FIFO only works if you actually USE the items you’ve rotated to the front. Make it a habit to scan front-row items when meal planning—these are your ‘use soon’ ingredients. If something’s been sitting up front for weeks, either plan a meal around it or accept it might not be something your family enjoys (and don’t buy it again).
Buying more than you need
Even with perfect rotation, FIFO can’t help if you’re constantly overbuying. Before adding items to your cart, check your pantry first. Just because pasta is on sale doesn’t mean you need five boxes when you already have three at home. Buy what you’ll realistically use before it expires.
Making FIFO a lasting habit
Get the whole household on board
Every member of your household should not only be acquainted with the rules of FIFO but also be dedicated to maintaining it. Even small children understand the simple principle behind the system and can be encouraged to help maintain it. Ideally, every household member takes out the front item of what they want and notes on the grocery list what they’ve taken.
Make it a game for younger children—who can find the item with the earliest date? Reward consistent participation with a special treat. For teens, explain the financial benefits: every item that doesn’t go to waste is money saved for things they care about.
Audit regularly
FIFO isn’t a set-it-and-forget-it system—it needs regular attention to stay effective. The good news? A quick weekly scan of your pantry takes just 5-10 minutes. Pull older items forward, check for anything approaching its expiration date, and note what needs restocking.
This weekly check naturally becomes your grocery planning session: you’ll see exactly what’s running low and what ingredients you need to use up soon.
Connect FIFO to meal planning
The most effective way to maintain your rotation system is to tie it directly to meal planning. Each week when planning your meals, deliberately choose recipes that use ingredients sitting at the front of your pantry. This ensures nothing gets forgotten and naturally keeps your rotation moving.
Adapt to changes
Your pantry isn’t static—it evolves with your family’s tastes, dietary needs, and cooking habits. When you discover new recipes requiring unfamiliar ingredients, don’t just squeeze them in anywhere. Take a moment to decide: Is this a one-time purchase or a new staple? One-time ingredients can go in a designated ‘speciality items’ section, while new staples deserve their own spot in your regular rotation.
The same principle applies to seasonal products and bulk purchases. If you buy 10 kilos of potatoes in autumn, designate a specific storage area and rotate through them systematically. During preserving season, adjust your pantry layout to accommodate the influx of homemade jams, pickles, and sauces—then reorganise again in spring when those shelves empty out.
Time to take action
A well-organised pantry with a solid rotation system isn’t about perfection—it’s about progress. Whether you’re managing a tiny cupboard with Post-it notes or a spacious walk-in pantry with labelled zones, the goal remains the same: use what you have, waste less, and always know what’s hiding on your shelves.
Start small if the whole process feels overwhelming. Maybe this month you just tackle the canned goods, or focus solely on labelling your homemade preserves. Next month, you can expand to another category. The beauty of FIFO is that even partial implementation helps—every item you rotate to the front is one less jar destined to languish for six years like my unfortunate pumpkin.
Remember, your pantry should work for YOU, not the other way around. Adapt these strategies to fit your space, your family, and your lifestyle. Check in regularly, adjust as needed, and be patient with yourself as you build new habits.
Now go take a look at your pantry. What’s lurking in the back? What treasures have you forgotten about? Your pantry audit awaits—and I promise, it’s not as daunting as it seems. Your future self (and your wallet, and the planet) will thank you. Don’t forget to grab your free Pantry Inventory Template here to track everything easily!
Wanna learn more about preserving? These posts are for you:
These January reflections are part of a monthly practice of noticing what each season asks of us.
When I look outside my bedroom window on a typical January morning, I can see the nearby woods, sometimes covered in tiny snow hats. At least, that’s the case this January (so far) as snow has become increasingly rare around here in the alpine upland. A hundred kilometres to the south, snow is a certainty, but not here. That’s why I’m so happy that this year we are covered in white.
View from my bedroom window in January.
Temperatures hover steadily below 0 °C (32 °F), and a slight wind blows from the west. Going outside is a marvel – if you’re appropriately accessorised with a thick scarf, a woolly hat and mittens. The air smells crisp and clean with a hint of wood smoke. On my strolls through the snow-covered woods, there’s almost no sound. Everything seems muffled by the white blanket that buries all the plants, or at least considerably changes their appearance.
The sun rises late this time of the year, and sometimes we don’t see it at all (despite it being day) due to thick fog. On days like these, I light as many candles as I can to make our home cosy and light, despite the dullness outside. When the sun does come out, however, its light is reflected by zillions of snowflakes, making it almost blinding.
When I was a child, life had slowed down on our farm. Dad went to the woods to fell trees if necessary, but on the farm itself, beyond caring for the animals, we mainly did maintenance work. We organised the workshop and kept the machines and tools well-tended.
I love the slow pace of January.
Only a few things need, can and should be done. While others crowd gyms and plan overhauls, I prefer to hibernate as much as I possibly can. This resistance to January’s forced productivity isn’t just personal preference—it runs contrary to how humans historically understood the year.
I learned that it was Julius Caesar who determined the first of January as the start of the year, choosing the date because it was when the new consuls started their work. Later, Pope Gregory XIII reformed the Julian calendar but kept January 1 as the year’s start.
This was largely a political decision rather than a seasonal one. Before that, many cultures started the New Year at the spring equinox on March 20/21.
This makes so much more sense to me!
Nature starts reviving again, so it’s a lot more plausible to “start” anew then, instead of in the deepest winter. No wonder January can feel misaligned with our energy!
While the world rushes with resolutions, nature rests – and we should do the same. Instead of getting myself stressed out, I’d rather sit on my couch with hot cocoa, browsing through seed catalogues, or journaling by the Christmas tree (which we’ll keep until the end of January). No hectic for me, thank you very much. This is my January: dreaming, planning, organising – a quiet preparation for spring.
The Garden’s Deep Sleep
When I stroll through my garden in January, everything is dormant. It’s like watching a child sleeping peacefully, deep in dreams, undisturbed. Snow covers the garden, tucking the earth into winter’s rest.
The branches of the nearby trees and shrubs are bare, showing their form and unique structure clearly against the deep blue January sky. The beds in the vegetable garden are almost empty; only a few hardy leeks brave the cold.
At first glance, it might seem bleak, yet a garden in winter is incredibly beautiful in its bareness.
The necessity of dormancy
This dormancy is necessary for our garden to regain its strength for the upcoming growing season. Just like the child I mentioned earlier, our garden needs its rest after a long year.
Nevertheless, there’s work underneath that we can’t see: the roots of trees, shrubs, and perennials strengthen and store as much energy as possible, invisibly preparing for spring.
The garden as teacher
The garden quietly teaches us something important here: rest isn’t laziness; it’s necessary preparation. Just like nature – and we are part of nature – we live in cycles. There’s a time to work and a time to rest, daily and yearly. Trusting these cycles makes us stronger and more productive in the long run–not despite the rest, but because of it.
The garden asks very little of me right now.
There’s little to do in the garden right now. I clean my tools and repair them as needed. I also sketch out a planting plan for the vegetable garden, dream of new patches and order new seeds – remember the seed catalogues I mentioned earlier.
If you dream of adding a greenhouse, now is the perfect time to research and plan. When I built my greenhouse from scratch, I started planning it in January.
Let’s be honest: January is the darkest month of the year. Indeed, the days get longer again after the winter solstice at the end of December, yet the festive glamour of Christmas is over, and it can all look very bleak. Whenever I catch myself sinking into melancholy, I tell myself that January is meant to be dark and quiet. It’s nature’s permission to hibernate, and I try working with it instead of fighting it.
Winter Self-Care Practices
For body…
Just because it’s cold doesn’t mean we shouldn’t go outside. On the contrary, a walk in the snow gets us enough fresh air and movement to keep us fit and healthy during the cold months. And it’s mesmerising to see how our surroundings look so different when they’re covered in snow. No gym session offers quite the same nourishment.
After the walk, a long, hot bath, ideally with dried herbs from summer, is perfect. The hot water envelops us like a soft embrace and warms us up after our time in the cold.
It’s a small ritual, but it makes a difference.
To nourish my body, I love eating warm food, often made from root vegetables, but also meat with delicious gravy. These rouladen with Spaetzle, for example, are one of my favourite dishes in winter.
I’ve found out that in January, I often need more sleep than in any other month, and I’ve learned to give myself permission to go to bed early and get that extra sleep if I need it.
That, too, feels like winter care.
…Mind…
One of my favourite things in January is reading all the books that I saved for winter. Right now, for example, I’m reading a biography about Franz Schubert, which I’ve had for almost a year now. I couldn’t muster the energy for it during the busy growing season, but now is the perfect time to indulge in Schubert’s life and work.
I also tackle creative projects that I simply don’t have the time for the rest of the year. Knitting a shawl or fingerless gloves is on my list. As I’m not an avid knitter, I need time and muse to concentrate on a knitting pattern. Now is a wonderful time to just give it a go.
As an introvert who needs her alone time to recharge, I take winter as the perfect excuse to say no to as many obligations as I can. I’ve experienced that I’m much more outgoing and sociable in summer, but in winter, I love being at home, either alone or with my boys and not interacting with any other people if I can avoid it. If all else fails, there’s always the weather to blame for not being able to leave the house…
… and Soul
Whenever it’s dim and dusky in January, I light candles. Their natural, flickering light creates an atmosphere of enchantment and cosiness. It lifts my mood and touches my soul. Also, I light up the Christmas tree as long as we have it in our apartment. It has artificial candles, but the light banishes the darkness–and with it any chance of a dark mood.
What has also helped me a lot when my mood plummets is listing five things I’m grateful for. For that purpose, I keep a gratitude journal on my nightstand where I can reach it literally any time, day or night. I’ve found gratitude practice a powerful tool to boost my energy and mood.
I’m not good at meditation (my thoughts always wander elsewhere), but I love just sitting in a quiet environment. In my job, I almost constantly communicate with many different people, which sometimes can be overwhelming. That’s why I treasure some quiet time at home all the more.
Creating Cosy (Gemütlichkeit)
What Hygge is for Scandinavian folk is Gemütlichkeit for Bavarians. Both describe the same longing for warmth and shelter, the art of making your home a sanctuary. It doesn’t take much. Some candles, one or more thick blankets and some tea or hot chocolate can transform a home into a cosy nest.
Gemütlichkeit deepens when nothing needs to be rushed. When you are not obliged to be productive but permit yourself to live slowly, you’ve reached a new level of relaxation.
Pantry Gratitude
May I tell you a secret? Sometimes I go down to the basement just to look at all the jars of homemade preserves. I’m immensely grateful to my former self for having cooked, canned, fermented, and dried all the vegetables, fruits, and herbs that we can now consume. Having tomato sauce with our pasta, sprinkled with dried herbs, then a dessert made of frozen or canned berries, is like opening jars of preserved summer.
It’s also deeply satisfying to cook creatively with what we have and not run to the store and buy “fresh” ingredients from the other end of the world. Cooking from what we already have feels quietly abundant. Traditional winter recipes pave the way for a more sustainable life in harmony with the seasons. For me, re-learning to make do – and finding joy in it – is the best part of preserving.
Right now, I wish that January would never end. The slowness of the month and the cosiness I have created for us feel deeply relaxing. By month’s end, I know I’ll get restless, sensing daylight lengthen, but that’s weeks away. For now, I take my garden’s advice and allow myself to rest, relax, and contemplate my intentions, not resolutions, for the upcoming year.
I hope you, too, can embrace January’s slow energy! If you’re looking for permission to rest – you have it. It’s not a luxury – it’s essential. I’m making my home cosy, flowing with January’s energy, and caring for myself— I hope you’ll do the same.
I wonder if you feel this pull too—this permission to rest when January arrives. However you spend this month, may you find the rhythm that serves you best. Spring will come — but for now, winter is enough.
If you’re interested in more cooking and baking recipes, look here: Recipes – seasonalsimplelife.com Many (but not all) of the recipes there are authentically Bavarian.
Although our gardens are sleeping right now, that doesn’t mean that we gardeners have nothing to do! Garden tasks in January keep dedicated gardeners busy even during winter’s quiet months. Admittedly, it won’t be so many outdoor tasks like weeding and planting, but more indoor chores like maintenance and planning. However, these are not the only garden tasks in January. Below, I’ve listed 12 actionable tasks you should think about.
Note: My garden is in a USDA zone 7b, and these tasks are timed for zones 6-8. If you’re in a warmer or colder region, adjust timing accordingly based on your last frost date.
#1 Planning your garden in January
If you’re new to gardening and just starting, this may seem a bit overwhelming, but don’t worry, I’ve got you covered! Whether you have a large backyard you want to turn into a veggie paradise or just a patio or balcony with a few containers to cultivate in, planning is always the first step. This is also valid if you already have a garden or if you want to expand. Let’s dive in and start planning our dream garden step by step.
Drawing
Grab a piece of square paper and draw the patches you have or want to have. Just don’t get overambitious, but start small, especially as a beginner.
It’s best to start with one or two beds of about 1.2 x 1.2 metres (4 x 4 feet). Leave room for paths and future expansion.
Imagine what you’d want your garden to look like. Do you want a cottage garden with flower borders and herbs? Will you start with raised beds? Do you want to have a greenhouse and/or cold frames? Or is a permaculture garden what you’d like?
Dream big first – then adjust your ideas to your available space, budget, and time. Expansion is always possible later.
Creating your vegetable wishlist
The next step is to make a wish list of all the vegetables you’ll want to grow.
Focus on crops you and your family actually enjoy eating. It’s no use to grow spinach if you loathe it, but you should plant more of those radishes that your children are so fond of.
Add a few new varieties you’d like to experiment with. If you’ve already dipped your toe into gardening, you may want to try out new types of crops; put them on your list.
Adjust choices based on your space and experience level. If you’re a garden greenhorn, start with these easy vegetables for beginners. With more experience, you can try other, more complicated crops.
Ordering seeds in January
When you know which vegetables you want to grow, check the seeds you already have to see if they’re still germinable (see “2. Seed checking)”.
For new seeds, browse seed catalogues (my favourite garden task in January!) and order what you need and want.
January is an ideal time for ordering seeds, as widely popular varieties sell out later in the season.
If you want to learn more about starting a vegetable garden, this beginner’s guide will tell you everything you need to know on that topic.
#2 Check your seeds for germination
Among the most important January garden jobs is checking if your seeds are still able to grow.
If you have seeds left, especially when they are more than two years old, you’ll want to check if they are still capable of germination. Some plants, like parsnips and celery, can be a bit finicky when it comes to germinating.
To find out if they’re still good, put some seeds between moist kitchen paper and observe for a few days if they germinate. If two-thirds or more sprout, the seeds are good to use; if it’s less, order new seeds.
Testing old seeds now prevents disappointment later when trays stay empty.
#3 Create new patches
January is a good time to build new patches. Don’t worry, you won’t have to dig up your garden (which would be especially tedious with frozen ground).
My favourite method of building new patches only requires cardboard and good planting soil or compost.
Gather enough cardboard to cover the ground of your new garden bed.
Peel off any plastic from the cardboard and lay it flat on the ground where you want to have the patch.
Distribute well-rotted compost or planting soil about 10 – 15 cm (4 – 6 inches) on it.
Done! If you want a detailed step-by-step guide on how to make these easy no-dig garden beds, hop over to this article.
#4 Prepare your indoor growing station
Another January garden task is to clean trays, pots, and tools with hot water to remove pathogens and pests before sowing season begins.
Also, sterilise your growing soil by baking it at 150 °C (300 °F) for 30 minutes. This will kill, for example, fungus gnats but also pathogens that can be a real danger for seedlings.
If you don’t have any planting lights already, consider buying some. They’re a real game changer when it comes to indoor sowing, as the natural light usually isn’t sufficient to help develop healthy plants.
#5 Seed-starting
Toward the end of January, you can start sowing slow-growing crops indoors, especially in regions with long growing seasons. Remember: I’m talking about zones 6 – 8 here; if you live in a warmer or colder climate, adjust timing accordingly based on your last frost date.
Some vegetables, for example chillies and peppers, are real sloths when it comes to growth. To give them enough time to become large enough to plant them out eventually, sow them indoors at the end of January. Cabbage, cauliflower, leeks and onions can also be sown indoors at the end of the month. Want to read more about what vegetables you can seed-start in January? This complete guide to seed-starting in January contains a comprehensive list.
#6 Protect your plants
Whenever you’re out in winter, you’ll probably be covered up from head to toe to be protected from the harsh weather. Your plants need the same treatment.
One of our garden tasks in January, then, is covering them with frost protection fleece, which not only protects them from the cold but also from drying winds.
Still got any root crops in the ground? Cover them with an extra layer of mulch to protect them from the freezing weather.
You can also use the branches of your Christmas tree to cover your root crops or herbs, BUT ONLY if it hasn’t been treated with pesticides! We don’t want that in our gardens, do we? Always choose organic trees if you plan to use them in your garden.
#7 Harvesting
If you’ve ever harvested frozen vegetables in winter, you’ll know that, for example, lettuce becomes soft and slimy once it has thawed. The reason for that is that the plant you harvested can’t recover from the frost once its roots are cut off.
Rule of thumb: Never harvest frozen vegetables unless they are protected from frost or temperatures are above freezing.
#8 Watering
This may sound weird, but your plants can suffer from dryness even in winter, especially when it’s sunny and windy. This phenomenon is called frost drought.
When the ground is frozen, your plants can’t take up water, but they still evaporate moisture through their leaves, especially on sunny and/or windy days. Frost drought occurs when frozen soil prevents water uptake, but plants continue losing moisture through their leaves.
To protect your plants from drying out, you have to water them. This is best done in the mornings when temperatures will still rise, and the plants will get a chance to snatch up the water during the day.
#9 Pruning
January is an ideal time to prune:
Fruit trees
raspberries and blackberries
blueberries
currants and gooseberries
The best time to do that is while the plants are still dormant. If you haven’t done so earlier (ahem… yes: guilty), cut out any old growth from your fruit trees and berry shrubs to maintain their productivity in the upcoming season.
#10 Tool inventory and maintenance
Check if you’ve got everything ready for the upcoming season:
Frost protection and nets Do you have enough frost protection fleece? Winter may go on a bit longer, or frost may hit even after some warm days. In that case, you’ll want some spare fleece at hand.
Pest control supplies Stock up on pest protection nets for spring and summer if you don’t want to share your harvest with maggots. Also, if you have as many slugs in your garden as I have, make sure you have enough barriers like snail collars and snail fences to keep them off your vegetables.
By the way: Companion planting, which means planting vegetables together that support and protect each other, also helps to keep pests and diseases at bay. If you want to learn more about some foolproof pairs for your vegetable garden, you can explore proven companion planting combinations in this article.
Tool cleaning and repairs If you haven’t done it already, clean up your garden tools by scraping off the dirt and washing them thoroughly. Afterwards, it’s good to sharpen them, if necessary, and oil them. If something’s broken, repair it.
#11 Build what you need (and want)
The garden is still dormant, so why not head into your workshop and build what you’d like to have?
Whether it be a
trellis
raised beds
a scarecrow or
an insect hotel,
Now is a good time to put your designs into reality.
#12 Support the animals
Our feathery friends will be grateful for food, so hang up bird feeders and fill them with appropriate food for wild birds.
If you have squirrels in your garden, you can also hang a squirrel feeder with balanced squirrel food in one of your trees. Install the feeder far from the house and at least 2 metres (6.5 feet) above the ground.
Leave dead plant stems and fallen leaves on the ground as they offer hedgehogs and insects a great winter home. You can clean it all up later in spring when they’ve woken up from hibernation.
☐ Plan garden layout:- Vegetable Wishlist- Order Seeds- Create and Draw plan
☐ Check seeds for germination
☐ Prepare indoor growing station: ☐ Clean trays, pots and tools with hot water ☐ Sterilise growing soil by baking at 150 °C (300 °F) for 30 minutes ☐ Consider investing in planting lights
Frequently Asked Questions About January Garden Tasks
Can I really start seeds in January?
Yes! Cold-season crops like cabbage and cauliflower can be started indoors at the end of January. Peppers and chillies also need an early start due to their slow growth rate.
What if I live in a different climate zone?
These tasks are timed for USDA zones 6-8. Gardeners in warmer zones (9-11) can start earlier, while colder zones (3-5) should wait 2-4 weeks. Always check your last frost date.
Is it too cold to work in the garden in January?
Many January garden tasks can be done indoors (planning, seed starting, tool maintenance). Outdoor tasks like pruning should be done on milder days when plants are dormant.
Do I need to water my garden in winter?
Yes, plants can suffer from frost drought during sunny, windy winter days. Water in the morning when temperatures are rising so plants can absorb moisture before nightfall.
When should I order seeds for my garden?
January is ideal for seed ordering. Popular varieties often sell out by late winter, so ordering early ensures you get what you want.
A quiet month with a big impact
You see, even if almost nothing’s growing outside right now, there are still some garden tasks in January that we can do. And although the tasks seem different, they can be mostly summed up as: Preparation. Whether it’s planning new patches and crops, maintaining and repairing tools, building new things or seed-starting indoors, these are all steps that lead to the next season’s garden. Have fun and enjoy the (relative) calm. We’ll soon be digging in the soil again!
I’ll make a prediction: once you’ve tried this recipe for orange Christmas cookies, they’ll become your favourites! They’re soft and chewy and taste incredibly citrusy while looking elegant and festive enough to jazz up every cookie plate. And the secret to their incredible orange flavour? It’s actually two secrets: homemade candied orange peel and my homemade non-bitter orange marmalade.
Here’s everything you need to make these show-stopping cookies.
What You Need for Orange Christmas Cookies
Base Cookie Ingredients
Basically, this recipe is a shortcrust, so we need
Butter
It should be right out of the fridge and thus cold. The trick to making it pliable enough to mix the dough is to grate the butter block on a cheese grater. That way, the butter is broken up into small flakes while staying cold.
Flour
All-purpose flour is the flour of choice here.
Almonds
The recipe calls for ground almonds. Whether you use peeled or unpeeled almonds is up to you; the taste is the same, it’s more of an aesthetic decision: with unpeeled almonds, the dough becomes a bit “speckled” while it stays brightly yellow with peeled almonds.
Icing sugar
Granulated sugar doesn’t dissolve well enough in the dough, which is why this recipe calls for powdered (icing) sugar.
Egg
You need one medium-sized egg, if possible from free-range chicken.
Vanilla
The seed of one vanilla pod adds a warm, velvety flavour to the cookies, counterbalancing the tangy orange taste.
Orange Flavour Ingredients
Now for the (obvious) star ingredients for these orange Christmas cookies:
Fresh Oranges
Grate the peel of two oranges for this recipe and mix it into the dough. The fresh essential oils that evaporate from the peel when it’s freshly grated add tanginess to the cookie dough.
Grate the butter into a bowl, add the icing sugar and mix it in a food processor until the butter becomes soft and lighter.
Chop your homemade candied orange peel into tiny pieces.
Cut the vanilla pod lengthwise and scrape out the seeds.
Wash the oranges under hot water, dry them and grate their zest off.
Add the vanilla seeds, candied orange peel and orange zest to the butter and mix it all in.
Weigh the flour and almonds and add them to the butter mix.
Add the egg and knead it all together until you have a homogeneous dough. Work quickly here; you don’t want the dough to become too warm.
Wrap the dough in cling film and let it rest in the fridge for at least 3 hours, better overnight.
Preheat your oven to 160 °C (320°F) top and bottom heat or 140 °C (285°F) fan.
Roll out the dough about 3 mm thick and cut out round cookies with a diameter of about 3 cm.
Line a baking tray with baking paper and put the cookies onto it. Leave some room in between so that they won’t glue together.
Bake the cookies in the preheated oven for 15 – 20 minutes. They should be baked through and golden. Don’t let them brown.
Remove the cookies from the oven and let them cool down completely.
Carefully melt the chocolate and dip half of the cookies halfway into it. If you like, you can decorate the chocolate-dipped cookies with orange zest or candied orange peels.
Spread homemade non-bitter orange marmalade on the undipped cookies and set the chocolate ones on top.
Orange Christmas Cookies
These are the best orange Christmas cookies you'll ever taste! Soft, loaded with orange flavour and elegant.
Grate the butter into a bowl, add the icing sugar and mix it in a food processor until the butter becomes soft and lighter.
Chop your homemade candied orange peel into tiny pieces.
Cut the vanilla pod lengthwise and scrape out the seeds.
Wash the oranges under hot water, dry them and grate their zest off.
Add the vanilla seeds, candied orange peel and orange zest to the butter and mix it all in.
Weigh the flour and almonds and add them to the butter mix.
Add the egg and knead it all together until you have a homogeneous dough. Work fast here, you don't want the dough to become too warm.
Wrap the dough in cling film and let it rest in the fridge for at least 3 hours, better overnight.
Preheat your oven to 160 °C (320°F) top and bottom heat or 140 °C (285°F) fan.
Roll out the dough about 3 mm thick and cut out round cookies with a diameter of about 3 cm.
Line a baking tray with baking paper and put the cookies onto it. Leave some room in between so that they won't glue together.
Bake the cookies in the preheated oven for 15 - 20 minutes. They should be baked through and golden. Don't let them brown.
Remove the cookies from the oven and let them cool down completely.
Carefully melt the chocolate and dip half of the cookies halfway into it. If you like, you can decorate the chocolate-dipped cookies with orange zest or candied orange peels.
Spread homemade non-bitter orange marmalade on the undipped cookies and set the chocolate-decorated ones on top.
FAQs
Can I freeze these cookies?
Yes, but only the plain cookies without marmalade filling and decoration.
Let the cookies cool down completely before putting them into a freezer bag or an airtight container. If you use a container, put some baking paper between layers so that the cookies won’t stick together.
Baked cookies can be stored in the freezer for 3 months. Filled, decorated and stored in a tightly closed cookie box, these orange Christmas cookies will stay tasty for about 2 – 3 weeks. They won’t last that long, however, as they’re too yummy to resist.
If you want to keep them longer, store them plain, that is, without marmalade filling and chocolate decoration in the cookie box and assemble them later.
Can I make the dough ahead of time?
Yes. Wrap the dough in cling film and store it for up to one week in the fridge. Alternatively, you can freeze cookie dough for about 2 months. Before baking, let it defrost at room temperature.
Why does the dough need to rest for 3 hours (or overnight)?
Letting the dough rest in the fridge for at least 3 hours is an essential step in cookie baking and must not be skipped!
During that time, the dough cools down “to the marrow”, and that helps the cookies keep their shape when being baked. If the dough is too warm, the cookies will melt and become some unsightly puddles.
While you’re rolling out one batch of the dough, put the rest of it in the fridge.
Can I use store-bought candied peel/marmalade?
Yes, but the taste will not be as good as with homemade products 😏. If using store-bought, look for high-quality products without artificial flavouring.
Can I substitute the almonds?
If you’re allergic to nuts, leave out the almonds and add flour in the same amount. Note that the texture will be slightly different – the cookies may be a bit more crumbly without the almonds’ natural oils.
Can I skip the chocolate?
You could, but the (dark) chocolate pairs exceptionally well with the tangy orange flavour. As an alternative to the chocolate dip, mix a cup of icing sugar with 1 – 2 tablespoons of orange juice or orange liqueur (for example Grand Marnier) and brush it on the top cookie.
Why is my dough too crumbly/sticky?
Sometimes, the egg is too large or small and thus provides too little or too much moisture for the dough. So, if your dough is too sticky, add a bit of flour or almonds and knead the dough quickly.
If your dough is too sticky after adding flour, it might also be too warm – chill it for 30 minutes before continuing.
If your dough is too crumbly, add 1 – 2 tablespoons of (soft) butter. Again, let the dough rest in the fridge before rolling it out.
How thick should I spread the marmalade?
Put a small dollop of marmalade, about the size of a pea, in the middle of the cookie and stick the chocolate-dipped cookie on top of it. When you press them gently together, the marmalade will spread to the edges without spilling and making a mess.
Perfect Orange Christmas Cookies Every Time
These orange Christmas cookies have a way of disappearing quickly from cookie plates – their bright citrus flavour and soft texture make them irresistible. Whether you’re baking for a holiday gathering or simply treating yourself to something special, I hope they bring a little extra joy to your season. Happy baking!
Looking for practical zero-waste uses for orange peels? Here are 13 creative and eco-friendly ways to use orange peels in the kitchen, for cleaning, and even for skincare. Instead of tossing those peels in the trash, transform them into useful products that save money and reduce waste. Using organic peels, you can make everything from candied treats to homemade vinegar cleaners.
How I discovered different uses for orange peel
As you know – at least if you’ve read my About Me Page – I work at a school. There, we have a contract with a local grocery distributor who delivers organic fruit or vegetables once a week for the pupils in primary school. Depending on the produce and size, some moms come over and chop the fruit (or veggies) into smaller pieces so that nothing gets wasted.
Last week, we got oranges, and I rubbed my hands with glee. When the moms came to prepare the oranges, I asked them to put the peels aside for me and in the end, I got 2 large bags full. My office smelled like an orange farm! I was astonished, though, that they had never heard of the different uses for orange peel, and so I decided this topic was worth a blog post.
Important: Always use organic oranges for edible recipes. Conventional oranges are treated with chemicals that concentrate in the peel.
How to use orange peels in the kitchen
#1 Candied orange peel
For decades, I had loathed candied orange peel because I was only familiar with the store-bought version. It didn’t look or taste anything like orange at all, and even today I’m not sure if there is anything remotely orange in it (except, perhaps, some artificial orange colour). Whenever I made Christmas cookies, gingerbread, or other traditional baked Christmas goods that required candied orange peel, I either left it out completely or mixed it with fresh orange juice to form a paste, so I could incorporate some of the flavours. Yet, I was never satisfied until I tried some at a local market in Italy. It was heaven! Juicy and chewy and bursting with flavour. Back home, I researched recipes for making candied orange peel by myself, and you’ll be happy to know that it isn’t difficult at all!
Angela Braun
Candied orange peel
An easy recipe for the most yummy and flavourful candied orange peel!
If you want to dry them afterwards and use them as snacks, leave them like that. If you want to use them in cakes or cookies, cut them up into tiny squares.
Now, put them into a pot and fill up with water so that the peels are covered. Bring to the boil and let it boil for about 10 minutes. Pour the peels into a sieve and let them drain. Repeat the whole process twice and rinse the peels. This pre-cooking removes the bitter taste from the peels.
Cooking
Put 0.5 l water into the pot and add 1 kg sugar or multiply the amounts if you have lots of peel. Just stick to the ratio of one part water to two parts sugar.
Bring this mixture to the boil while constantly stirring until the sugar is dissolved. When the syrup is boiling add the orange peels and let it simmer for about 30 minutes until the peels are well cooked.
Now, you either take the peels out onto a wire rack and let them dry for 12 – 24 hours until they are almost dry and still a bit sticky.
Storage Option I
Put some sugar into a bowl, add the peels in portions and mix them through until the peels are well-covered in sugar. In the fridge, they will last for up to one week.
Storage Option II
The other option is to put the cooked orange peel cubes into a glass jar and add some of the orange syrup so that the peels are covered in it. Close the jars with lids and once cooled down put them into the fridge. They’ll last for up to one year.
#2: Orange syrup
Bonus tip from the candied peel recipe:
Don’t throw away the syrup from the candied orange peels. It’ll make an amazing flavour addition to water, cocktails, soda and more. You can even add it to some apple vinegar, pour about 20 cl in a glass and fill it up with sparkling water. This makes a wonderfully refreshing, non-alcoholic drink for summer.
Looking for more syrup recipes? Have a look at those:
For this recipe, you must remove the white part of the peel (the "pith"): If the orange is already peeled with the pith still on the peels, put the peels upside down on a wooden board and, with a sharp knife, scrape the pith off the orange peel.Or, if the orange is still intact, thinly cut off the peel from the fruit, leaving the pith on the orange.
Either way, cut the peels into pieces, mix them with sugar and put them into a blender. Mix until the sugar and peel are powdery.
Distribute the moist mixture on a baking tray and let it dry in the oven at low heat until it’s completely dry.
Let the orange sugar cool down and, if necessary, break it up.
Store the orange sugar in a tight container. Essentially, it’ll last indefinitely, but it’s best consumed within a year of its creation. With time, it'll lose flavour.
Notes
Use your homemade orange sugar in cakes or desserts, mix it in hot cocoa or just drizzle it over pancakes.
Either cut the peel off the orange thinly so that you leave the pith (the "white stuff" underneath the peel) on the fruit. Or, if you just have the peels, put them upside down onto a wooden board and, with a sharp knife, scrape the pith off the peels.
Put the peels on a baking tray and let them dry in the oven at low heat. Alternatively, dry them in a dehydrator.
Test if the peels are completely dry by breaking them in half. If they're still bendy, put them back in the oven. If they break with a snap, they're ready.
Let the dried peels cool down. Put them into a blender and grind them until they've become a powder.
Store the orange powder in a closed jar at a cool, dry and dark place.
Notes
Use orange powder wherever you need a bit of orange flavour, i.e. in cakes, salad dressings or savoury dishes.
Either cut the peel very thinly off the orange so that the pith (the "white stuff" underneath the peel) stays on the fruit. Or, remove the pith by putting the peel upside down on a wooden board, and, with a sharp knife, scraping it off the peel.
Cut the peels into very small pieces.
Wash the thyme and rosemary and dry them thoroughly.
Put the salt, the orange peels, thyme and rosemary in layers into a glass jar and close it with the lid. After two weeks, the salt has taken on the flavours. You can either let it be as it is (this will make for a beautiful gift) or put the mixture in a blender and mix it until it's powdery.
Notes
Use orange salt in soups, gravies, tartes and dressings or sprinkle it over oven-baked vegetables.
#6: Infused orange oil
To make infused orange oil, remove the white part (“pith”) of the orange peels and put them into a glass bottle until it’s about half full. Fill the bottle up with very good olive oil and let it sit for two weeks. Afterwards, remove the peels. You now have some great orange-flavoured oil that you can use for salad dressings, pasta sauces or even on your pizza.
#7: Orange-flavoured honey
Cut the peel off one orange very thinly so that the pith stays on the fruit, or scrape off the pith from the peels.
Put the peels into a glass jar.
Add 250 grams of honey – either the real thing or one of your homemade herb kinds of honey, like this dandelion honey – and let it sit for 5 – 7 days.
The honey will get liquid during that time, but that’s fine.
Remove the peels and use your orange-flavoured honey in your tea or, instead of sugar, in pastry like this German yeast bun or “Martinsgänse”.
Either cut the peel very thinly off the orange so that the pith stays on the fruit. Or put the peels upside down on a wooden board, and, with a sharp knife, scrape the pith off.
Put the orange peels in a glass bottle so that it's about one-third full.
Fill the bottle up with clear alcohol. I prefer vodka because its taste is neutral.
Let the mixture sit for at least two weeks in a dark place. I usually put the bottle into my pantry.
There's no need to remove the peels. Just pour out as much extract as you need and, if necessary, fill the bottle up with vodka (or whatever you used) to keep the peels under the liquid.
Cut the peel very thinly off of the orange so that the pith (the "white stuff" underneath the peel) stays on the fruit. Or put the peels upside down on a wooden board and scrape the pith off with a sharp knife.
Cut the peels into tiny pieces.
If you want to add herbs, wash them and dry them thoroughly, then cut them into tiny pieces.
Stir the butter to soften it, and then add the tiny orange peels, some salt and (optionally) herbs. Alternatively, you can use homemade orange powder (see blog for recipe) instead of the fresh peels or homemade orange salt.
Mix it all well and form the butter into a roll. Wrap the roll in cling film or aluminium foil and put it into the fridge until it's firm. This takes at least 30 minutes.
Notes
Enjoy homemade orange butter on some homemade bread or with grilled meat. Store the butter in the fridge where it will keep fresh for about one week. You can also freeze the orange butter so that you’ll have it available when the BBQ season starts. It'll store well for about 6 months.
#10: Ice cubes
This is a simple one: remove the white part (pith) of the orange peels, cut them into small strips and put them into ice cube forms. Fill up the forms with water and put them into the freezer. I love these orange ice cubes for all kinds of drinks as they don’t water them down but give them a subtle orange flavour.
DIY Orange Peel Cleaners
Not for consumption!
#11: Orange peel cleaner
I love cleaning with this orange peel vinegar cleaner. Not only does it remove stains well, but it also smells really good – not at all like vinegar.
To make your own orange peel cleaner, put some orange peels (no need to remove the pith for this one) into a large jar until it’s about three-quarters full.
Fill the jar up with white vinegar or vinegar essence and let it sit for two weeks. Remove the peels and fill the cleaner in a spray bottle. If you used vinegar essence to make the citrus cleaner, you must dilute it. Fill about two-thirds of the bottle with it, and fill it up with water. Fill the bottle up with water.
You can use this cleaner against water stains in the bathroom or for cleaning your kitchen or pantry surfaces. In short, almost everywhere you can use vinegar for cleaning. Just avoid using it on porous stone surfaces, as the vinegar can etch
Orange peels for homemade body care products
#12: Orange body scrub
Orange Body Scrub
This is a fast, cheap and easy way to make a healthy body scrub with totally natural ingredients that will do your body nothing but good!
Thinly cut the peels from the orange so that the pith stays on the fruit. Or put the peels upside down on a wooden board and, with a sharp knife, scrape off the pith.
Cut the peels into tiny pieces.
Mix the peels with the coconut oil, sugar and orange juice until everything is well combined.
Put the homemade orange body scrub into a glass and store it in the fridge for up to one week.
Notes
This also makes for a wonderful last-minute DIY gift!
Which oranges are best for making orange peel recipes?
Always go for organic and untreated oranges. That’s the single most important factor (especially for food or skin-related recipes).
Then, look out for oranges with a relatively thick and aromatic peel. A peel that’s not too thin helps when candying, infusing, drying or zesting: it gives more “substance” and oils.
Also, the bitterness and sweetness in the peel should be well-balanced. Some oranges have bitter pith, which can make peels unpleasant if not properly prepared; a less bitter variety helps.
Can you eat orange peels?
Yes, absolutely! As long as the oranges are organic, you can eat the peels. They’ve got a very intense flavour, and you can either eat them raw (straight from the fruit) or preserved like candied orange peel, orange sugar, etc.
Can I freeze orange peels?
Yes. Actually, I often freeze orange or lemon peels when I don’t have time to use them right away. When you want to use them, just take them out of the freezer and let them thaw before processing them.
How do you dry orange peels quickly?
Remove the pith from the peels or thinly cut the peel off. The smaller the peels, the quicker they’ll dry. If you’re in a hurry, cut the peel into tiny strips before dehydrating them in a dehydrator or the oven.
How long does homemade orange extract last?
Forever. Seriously, the alcohol keeps the extract fine indefinitely as long as the peels are under the liquid. However, when you take out some of the extract and fill the bottle up with vodka several times, you may want to consider removing the peels and adding fresh ones.
Stop Throwing Away Orange Peels!
Just like those moms at my school who were amazed by these ideas, I hope you’re now excited to transform your orange peels from trash to treasure.
From now on, you’ll never look at an orange peel the same way.
Whether you’re whipping up candied treats for the holidays, mixing natural cleaners for your home, or creating luxurious body scrubs, these peels are pure gold.
The best part? You’re saving money, avoiding chemicals, and keeping waste out of landfills – all while making your home smell amazing. So next time you eat an orange, save those peels. Your future self will thank you.
What’s your favourite way to use orange peels? Share your tips in the comments – I’d love to hear from you!
