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This plant bears a lovely scented perfume of rose within its soft ovate crinkled leaves which is simply beautiful when added to food & beverages such as cakes, chocolates, desserts, puddings, jellies & to flavour tea. The delicate flowers when candied can also be placed on cakes for decorations.
Fresh leaves can be added to cakes to create a subtle flavour of rose, great for elegant & luxurious wedding, anniversary or birthday cakes.
By placing the leaves at the base of the baking tin, then remove after baking.
Pelargonium tomentosum leaves are traditional added to a chocolate sponge cake & rice pudding and also Pelargonium Crispum leaves for a lemon sponge.
P. graveolens & P. odoratissumum are another scented leaf alterative that can be added to cakes, food & beverages and combined with other herbs and spices.
Fresh leaves can be placed inside towels to keep its freshness while keeping away moths.
Flowers can be candied and used to decorate cakes when coated with egg white & sugar and are edible.
Leaves can add flavour to
various tea varieties,
& ice cubes
These beautifully scented leaf pelargoniums were admired so much by the Victorians (1837-1901) that they added them to almost anything, from fragrant bouquets, potpourri, scented pillows, finger bowls to cakes, pastry and jelly.
With the new invention of ice chests or basic refrigerators, ice cream and sorbets were all the rage, often flavoured with herbs or scented geranium leaves.
At extravagant dinner parties of the wealthy, the whole table would be richly adorned with flowers, fruits and cakes decorated with edible candied flowers. Sorbets were often eaten before poultry or game to settle the stomach.
Finger bowls with scented leaves were placed on the table during meals to keep their hands clean during each course.
Herbs were handpicked from their gardens and used as a disinfectant in the kitchen & to release a refreshing scent, also added to perfume and skin-care.
During the summer scented geraniums (Pelargoniums) were planted at ground level close to a pathway so that the strong scent would brush against their clothing or skirts and release a heavenly fragrance.
The scented pelargoniums are truly a lovely species, greatly admired throughout the centuries for their medicinal properties, elegant flowers and fancy leaf shapes.
Their highly scented perfume of rose, lemon, apple, mint & balsam can uplift the senses & is simply beautiful when added to a variety of food & beverages such as cakes, desserts,bread, ice cream, pastry,puddings,jam, sugar,ice-cubes,salads,custard, soup, pate, tea, cocktails,fruit-drinks, lemonade,vinegar,wine and much more.
Fresh scented leaves can be added to
Pelargonium graveolens has a rose mint aroma on its soft velvety triangular leaves. A lovely scented leaf variety of old classical charm, well known since the 17th century for its use in food & beverages such as tea, potpourri, cakes, sugar, syrup, jelly, rosewater, vinegar and its use in the production of rose geranium essential oil.
Add flavour to Pastry-
Lay down ready made Pastry over some Pelargonium odoratissmum leaves to absorb the scent, then remove before baking.
Other scented leaf varieties can also be used, depending on your desired taste.
Essential oil is obtained from the leaves of various pelargoniums by steam distillation.
& can be added to soap candles, perfume, skin care & aromatherapy.
Fresh leaves can be added to
& as a food preservative
Flowers and leaves can be added to flower bouquets.
& dried leaves can be used for scented pillows & potpourri.
This impressive variety has apple scented soft velvety heart shaped leaves which can be added in food & beverages when crushed such as tea, jelly, ice cream, soup and pastry. Essential oil from the leaves is also used in aromatherapy & skin care.The name ‘odoratissmum’ is derived from the Latin meaning sweet scented.
Pelargonium tomentosum has large soft & velvety peppermint scented leaves and white flowers with purple markings. Fresh leaves can also be used in food & beverages and is traditional added to a chocolate sponge cake during baking to create a minty flavour. Essential oil is obtained from the leaves and has a strong peppermint fragrance.
This plant has lemon scented fan shaped leaves with crisped margins to which fresh leaves can be added to a lemon geranium cake as well as in tea, ice cubes, sugar, syrup & various drinks. Essential oil is obtained from the leaves during steam distillation.
Other scented leaf varieties used in food & beverages include
P. quercifolium-balsam oak leaf
P. citronellum- lemon scented
Not suitable for food - P. grossularioides
These tempting & delicious cupcakes are just heavenly to snack on during your coffee or tea break. The natural flavours of chocolate, rose leaf pelargonium and lavender create a delicate rose,minty floral taste along with the sweetened lemon icing.
75g (3 oz) self raising flour (or plain flour with 1 tablespoon baking powder)
100g (4 oz) caster sugar
2 eggs, beaten
3-4 sprigs of lavender flowers, flowers taken off stalk
3-4 leaves of pelargonium capitatum, cut into small pieces
3 tablespoons of cocoa powder (mixed in with the eggs)
A pinch of cinnamon
Topping ( optional)lemon icing or another favour of your choice
One lemon, 100 g icing sugar
225 g (8 oz) self raising flour (or plain flour with 1 tablespoon baking powder)
5 ml (1 tsp) baking powder
50 g margarine or butter cut into small pieces
A little milk
3-4 sprigs of rosemary, leaves finely chopped
2-3 sprigs of thyme, leaves taken off stalk
1-2 leaves of pelargonium citronellum, cut into small pieces
A peel of half a lemon finely chopped or grated
Topping honey and or walnuts or jam.
These scrumptious and flavoursome scones are delicious drizzled with honey and walnuts or simply a spreading of jam, the herbs rosemary and thyme create a piney and minty favour along with the balsam & lemony taste of the citronellum leaves, a lovely addition to your coffee or tea break.
100 g (4oz) plain flour
Half a kilo (17 oz) of mashed potatoes
Half a tomato, skin removed and finely chopped
1 sprig of marjoram, leaves taken off the stalk.
3-4 leaves of pelargonium graveolens, cut into small pieces
2 strips of bacon, lightly grilled or fried then roughly chopped
Salt and pepper to taste
A large mixing bowl, rolling pin and circular cutter.
These savoury potato scones are simply delicious to eat while using up your left over mash potato for breakfast, tea or with eggs. The woody citrus floral taste of marjoram,delicate rose/mint pelargonium graveolens scented leaves and bacon & tomato creates a tasty nourishing snack.
Half a kilo (17 oz) of minced meat
100 g fine bread crumbs
2 grated onions
7-8 leaves of pelargonium citronellum, finely chopped
2 tsp crushed garlic cloves
Salt and pepper to taste
I teaspoon pf nutmeg
1 ½ tablespoons of fresh or dried spearmint, finely chopped
50 g of grated Graviera cheese or Swiss Grugere
A sprinkle of wine vinegar
2 tablespoons olive oil
A large mixing bowl, refrigerate for about 2 hours
These pungent & flavoursome meatballs filled with spearmint, pelargonium citronellum leaves and nutmeg make a delightful meal especially when added to tomato sauce and spaghetti. The sweet spicy taste of peppermint, delicate lemony flavour of pelargonium citronellum and the nutmeg, garlic & onions creates a tasty nourishing meal that enlivens the taste buds
Delicious recipes using a variety of pelargonium scented leaves.
|Pelargonium growing information|
|video- 38 pelargonium species|
|Scented leaves & its uses|
|Free scented pelargonium poster|
|National gardens Athens|
|Terms and conditions|
|Scented Pelargonium species|
|Other plant varieties|
|pelargonium seed collections|
|Seed catalogue 2019 download|
|Pelargonium graveolens L' He'r|