Scented Geranium, Herb of the Year

The 2006 Herb of the Year is not your grandmother’s red-blooming garden geranium, although they belong to the same plant family, Geraniaceae. Most of the 250-280 varieties of Pelargoniums (including the various scented ones) came originally from the Southern Hemisphere, mainly South Africa where they are half-hardy perennials and grow shrub-like.

In the mid-nineteenth century the French discovered that the essential oil extracted from rose geraniums could be used as a substitute for the rare and very expensive oil of roses for perfume making. Soon, large amounts of rose geraniums were grown in southern France and North Africa for oil production. Their popularity
reached its height in the Victorian Era, when no bouquet or basket of flowers was complete unless it contained several varieties of scented geraniums. At this time, an infusion of rose geraniums was dabbed on the arms and neck “before leaving the house.”

Pelargoniums are tender perennials, hardy only in zones 9-10. They can be grown in the ground or in pots; in either case, they must come indoors before outdoor temperatures go below 45 degrees. Outdoors they thrive in full sun, except for the peppermint varieties, which will grow in the sun but are happier in shade or semi-shade. The flowers of all pelargoniums tend to be small, but the textures and colors of the leaves are a beautiful addition to any garden; they can be planted in borders, as ground covers, in rock gardens, or in mass plantings. Planted in the ground, the same plants will grow so large that they can be difficult to bring in before the frost. In this case, take cuttings in late summer to grow smaller plants for bringing indoors for winter. To take a cutting from a healthy stem, cut just below a node, strip off most of the leaves. The use of rooting
hormones is not necessary, but if they contain a fungicide,
they may be helpful when used at their mildest strength. Cuttings will root in a variety of well-drained media, but not in water (unlike your grandmother’s red geraniums); sterile sand, perlite, or a commercial starting mix are satisfactory. Don’t place the new cuttings in direct sun or use bottom heat for the first 24 hours (after which bottom heat of 68-76 degrees helps speed root formation). Keep moist but not wet. The smallerleaved, short-stemmed varieties such as ‘Apple’,
‘Coconut, etc. are best propagated by seed in a sterile medium.

If you are new to cooking with scented geraniums, a good way to begin is to make a white cake mix placing 5 rose geranium leaves (dark top sides down) in the greased and floured pans. When layers are baked and cooled, carefully remove leaves; frost the cake, garnishing with rose geranium leaves and flowers. Chocolate cake mix works well with peppermint geranium leaves. From there, you can begin adding finely chopped geranium leaves (center vein removed) to cookie or other baking mixes.

Other ideas for using scented geranium leaves include: this recipe from Art Tucker for a delicious tea. Add 3-5 rose geranium leaves to 2 tea bags, 6 whole cloves, one cinnamon stick, 6 C water and brew 3-10 minutes. To make rose geranium jelly, steep rose geranium leaves in apple juice for about 20 minutes, strain, then follow a standard apple jelly recipe. Rose geranium leaf-infused water (1½ C chopped rose geranium leaves simmered in 2 C water for 10 mins., then steeped 30-60 mins.) can be used in place of rose water in cooking.
Freeze rose or lemon geranium leaves into ice rings or ice cubes to add flavor and beauty to party punches. When baking stuffed apples, add a rose geranium leaf to each. For a delicious fruit cup, add finely chopped peppermint geranium leaves and let stand.

For more information on growing or using pelargoniums, come to Willow Pond Farm. As we have done for many years, we will plant a scented geranium garden (after the danger of frost is over) so you can see them for yourself.