A terroir-ific beer using herbs from the back forty (sweetfern and mugwort) and locally grown base malt from Appalachian Malting in Portage, PA.
sweet orange peel
Citrus sinensis. Brewers argue about which is better, the peel of the sweet or the bitter orange, and whether the dried peel is worth using compared to the much fresher citrus character of the zested peel. (Valencia, blood, or navel oranges are all fine for this.) I guess what I would say is that the dried stuff is OK if you just want it as a minor, background note.