Wondering what to do with your etrog after Succot? Learn why you should NEVER eat it! Make a beautiful clove etrog instead – perfect besamim for havdalah and a great homemade gift.
What is an etrog?
The etrog, also called citron or cedrat, is the fruit of the Citrus medica tree. It is an ancient species, thought to be one of the original four citrus fruits from which all modern citrus – including oranges, lemons, grapefruits etc – have developed through hybridisation.
The citron fruit is highly perfumed, oval in shape, and with bumpy yellowish-green skin. It has very little flesh inside but consists mostly of fragrant white pith. The pith, also called albedo, can be cooked in sugar syrup to make candied citron peel and other sweets.
The four species – “lulav and etrog”
Together with palm (lulav), willow (aravot) and myrtle (hadassim) branches, the etrog makes up the arba minim or ‘four species’ associated with the festival of Succot. The bundle of plants is said to represent different human attributes that come together to properly worship G-d.
Although there are four plants, they are often referred to simply as the “lulav and etrog”, as the willow and myrtle are typically attached to the palm branch using small baskets made from strips of palm leaf. You can see this in the painting below.
During the festival special blessings are said over the four species, and they are shaken in all directions to indicate divine omnipresence.
A high price
Most of the etrogim that are used for Succot are grown specifically for ritual use. Buyers place great emphasis on the appearance of the fruit. Beautiful, symmetrical and blemish-free specimens can fetch hundreds of pounds (or dollars)!
However, because these fruits are classed as decorative botanicals rather than as food, they are often heavily treated with pesticides.
One etrog farmer reported that they are sprayed with chemicals twice daily to preserve their appearance and prevent damage from pests or fungi. As a result, they contain high levels of pesticide residue.
Can you eat an etrog?
Traditionally, after the festival many people would make their etrog into sweets or desserts, rather than simply dispose of it. Jam, marmalade and etrog-flavoured vodka are the most common recipes. However there are more elaborate dishes including etrog meringue pie, cake or even a risotto.
However, unless you’re certain that your etrog isn’t chock-full of pesticides, I would certainly avoid consuming it.
Eating etrog is a dangerous practice
The practice of making etrog-flavoured vodka is particularly dangerous. This is because the alcohol acts as a solvent for all the agricultural chemicals that may be lurking in the fruit. Etrog jam, another favourite, uses the fragrant peel, which is where many oil-soluble pesticides will be concentrated.
What to do instead?
Personally, I don’t intend to eat my etrog. But it does seem a shame to simply throw it away after Succot.
Alternative uses for etrogim
For the last several years we have made a clove etrog after Succot – a gorgeous fragrant pomander to use as besamim at havdalah for the rest of the year. It is very simple to do and smells absolutely wonderful! All you need is a skewer, toothpick, or darning needle, an etrog, and some cloves.
Making a Clove Etrog
The rind of the fruit can be quite tough, so it is necessary to make holes for the cloves, rather than just poking them straight in. I use a skewer for this job, but a darning needle or toothpick will also work.
I usually do a row of 5 or 6 holes at a time. Once I’ve have made the holes, I simply insert a clove into each one. Then, make another row of holes, and add more cloves. Simple!
Once you’ve got the hang of it, just keep going until the whole fruit is covered in cloves. Ta da! – you have a clove etrog. You can see just how it’s done in the video on this page. Be sure to turn the sound on to hear my commentary and instructions!
Once you’ve added all your cloves, leave the fruit in a warm well-ventilated place for a few days to dry out. I usually balance my clove etrog on top of a warm radiator. This photo shows how much it will shrink as it dries!
How to make a clove Etrog – step-by-step
- Make holes in the etrog rind
The rind of the fruit can be quite tough, so it is necessary to make holes for the cloves to go into. Use a skewer, darning needle or toothpick to make a row of 5 or 6 holes in the rind of your etrog.
- Insert the cloves
Once you have made the holes, insert the pointed end of a clove into each one. Push the cloves well in so just the ‘head’ of the clove is on the surface.
- Rinse and repeat!
Continue to poke holes and insert cloves until the entire etrog is covered.
- Dry your etrog
Once the fruit is covered in cloves, leave it in a warm, well ventilated place for a few days to dry out. As the rind dehydrates and shrinks, you may find it necessary to push the cloves further into the fruit.
- Enjoy your clove etrog
You can use your finished clove etrog as besamim for Havdalah, or just enjoy its gorgeous scent as a room fragrance for your home.
Although you don’t have to finish making your clove etrog in one sitting, you can’t leave it for too long once you’ve started. A few years ago I got halfway and then put the semi-finished item aside. When I came back to it a few days later, the un-cloved end had started to go mushy and rotten. Sadly, the whole fruit had to be thrown away.
Natural preservation
Cloves contain a fragrant oil which penetrates into the fruit and preserves it. Clove oil has natural antibiotic and anti-fungal properties. It will therefore prevent your etrog from spoiling, in addition to smelling great!
You can use the clove etrog as besamim at havdalah. Alternatively you can hang it in your wardrobe to keep pests away and your clothes smelling delicious. I’ve also heard that citrus + cloves = natural mosquito repellent.
Creative ideas
If you’re particularly creative you can arrange the cloves in a pattern over the etrog’s surface. You could also add a loop of ribbon to hang it up. And while you’ve got the cloves and skewer out, you could also make clove oranges and lemons.
These look beautiful, especially when they are arranged together. A bowlful of clove citrus fruits will give your home a wonderful autumnal aroma, as well as looking gorgeous.
If your friends don’t plan to do anything with their etrogim after Succot, you might be able to score a whole bowlful! Just think how gloriously aromatic your home will smell.
Other non-edible ways to use your etrog after Succot
If you don’t fancy making a clove etrog, or if you have more than one citron to use up, here are some more non-food ideas that you might consider:
- Tablet magazine describes how to make a scented etrog oil. It can be added to the bath or used as a room fragrance.
- Bible Belt Balabusta explains how to dry the peel to make besamim bags for havdalah, and how to plant the seeds to cultivate your own etrog trees! She also has ideas for recycling/reusing the etrog boxes.
- Once your etrog has dried out, you can hollow it out to make a box for besamim or other small items. Find the instructions here.
- Although the website shivimpanim.org is sadly no longer available, you can access this article that describes making a “Mr Etrog Head” for small children via the Wayback Machine.
Still want to eat an etrog?
If you’d like to have a go at cooking with etrog after Succot is over, it is possible to buy some that have been grown for culinary use. These may not be citron varieties that are halachically OK to use for the Succot ritual. However, they are fit for human consumption! In the UK, you can buy fresh and frozen citron fruit from myexoticfruit.com
In Israel, why not take a trip to Uzi Eli and try one of his delicious etrog smoothies?
It’s also possible to buy prepared candied citron peel online. Please note – I am not certain of the kashrut of this product but it is suitable for vegetarians and vegans.
Succot food
Did you know that it’s traditional to eat stuffed foods on Succot? You might like to try some vegan stuffed courgettes (zucchini) with pine nuts, cheesy butternut squash stuffed pasta shells, or a swirly babka, stuffed with rich cinnamon filling.
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Even though I’m encouraging you not to cook or eat your etrog, I’m linking this post up with #CookBlogShare!
Jenny Walters
What a fascinating post and packed full of information. I love the idea of making a clove etrog. Just sitting mindfully making something useful is just lovely in itself. Thank you for sharing them with #CookBlogShare
Helen
Thanks Jenny. It is a very soothing, relaxing process, you’re right!
Choclette
Oh this takes me back. I used to make clove oranges as presents when I was a kid. They used to last for ages. Loved reading this post and learning about etrog. I do, of course, know about citron as they’re the favoured fruit for making candied peel. But I’m a bit worried now, given that you say how much they’re sprayed. Will have to look out for organic peel.
Helen
Hi Choclette. No need to worry – it’s only the ones grown for ritual use that get heavily sprayed, as the ritual part doesn’t involve being eaten. The ones that are grown for consumption are subject to the rules concerning pesticides in food, so shouldn’t be any worse for you than any other citrus.
Take care and all the best, Helen x.
Yusuf
What an informative post! Would love to give that fragrant clove etrog a try! I can just imagine how amazing it smells.
Helen
Thanks Yusuf – I really does smell amazing!
Elizabeth
This is such an educational post! I never knew this fruit existed before, let alone its history and cultural significance.
Helen
Thanks Elizabeth. It’s not very widely known, although candied citron is often included in mixed peel used for baking.
Melissa Altman-Traub
This is a great idea. I had no idea etrogs are sprayed with pesticides so much! Chag Sameach!
Helen
Thanks Melissa. Not all of them – just the ones that are sold for Succot. If you buy cheaper (!) and less ‘perfect’ looking ones, they’re usually OK to eat. Chag Sameach 🙂
Janice
Such a lovely idea, I bet it smells gorgeous.
Helen
Thanks Janice – yes, it does!
Maricruz Avalos Flores
What a interesting post, thanks for all info and I am glad you didn’t have to throw away your etrog and found a use for it 🙂
Helen
Thanks Maricruz. I’m glad you found the information interesting.
Lucy
I am very interested to learn about etrogs which I have never heard of before. I think they’d make a great autumn or winter decoration and would be brilliant for scenting clothes in your wardrobe.
Helen
Thanks Lucy. They are quite beautiful as you say, and the aroma is wonderful!
Georgina @ Culinary Travels
I have learnt so much reading this post. And, yes, I really do want to try eating Etrog.
Helen
Thanks Georgina! At least you know where to get a ‘safe’ one now.
Chloe Edges
Wow I have learnt about 8000 things just reading this one post. I didn’t have any idea these fruits even existed. Super interesting, thanks!
Helen
Thanks Chloe! So glad you found it interesting 🙂