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Delicious recipes using a variety of pelargonium scented leaves.




Scented leaf pelargonium recipes

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.

Ingredients


75g (3 oz) self raising flour (or plain flour with 1 tablespoon baking powder)

100g (4 oz) caster sugar

100g margarine

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


Ingredients


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

1 egg

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.


Pelargonium citronellum, Rosemary & thyme  scones

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.

Ingredients


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.

Pelargonium graveolens, Marjoram, bacon &  Potato scones

Ingredients


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

1 egg

A large mixing bowl, refrigerate for about 2 hours



Greek style meatballs with  Pelargonium citronellum, Spearmint & graviera cheese

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

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