Geraniums

Pelargonium species

COMMON NAMES

• Geraniums
• Pelargonium
• Stork's Bill
• Sweet-scented Geranium

Scented geraniums come in a wide range of shapes, sizes, scents, and colors. Depending on species or cultivar, these fragrant perennials, which are cultivated as annuals in northern gardens, can smell like apple and cinnamon, roses, mint, camphor, lemons, nutmeg, pineapples, limes, oranges, or coconut. Native mainly to South Africa, scented geraniums grow from about 0.3 to 1 m (1 to 3 feet) tall.
Leaves vary greatly in shape, size, and texture, depending on the species or cultivar. Some are deeply cut like oak leaves, others are finely cut like ferns. Still others are crinkled or curled like parsley. Scented geranium leaves can be dainty or robust, sticky or furry. Some are light green, some are dark green, some are grayish-green, and all have their own distinctive flavor and scent.
Scented geraniums produce flowers in open clusters. The flowers, which are not as showy as those of standard garden geraniums, range from pale pink or white through lavender and cerise. The lower 3 petals of the flowers are smaller than the upper 2 petals, which are often attractively streaked with a deeper color.
May be grown in pots and containers, both outside and indoors.
Both flowers and leaves may be eaten.

USES

In traditional folk medicine, scented geranium was used to treat ulcers, headaches, and earaches. In some parts of Latin America, bathing in scented geranium water is said to help relieve skin irritations. In their native South Africa, Pelargonium species were used to treat diarrhea, dysentery, and syphilis.
Scented geranium oils are used commercially in perfumes, cosmetics, and soap.

Culinary uses

Toss fresh flowers in green salads for a colorful, fragrant effect.
Put a fresh scented geranium leaf in the bottom of the pan to enhance the flavor of angel food cake, butter cake, or sponge cake.
To make a flavoring liquid from the leaves, infuse fresh or dried leaves in milk or water. Strain the liquid and use to flavor sauces, custards, jellies, sweet breads, ice creams and sherbets, jams, syrups, butter, and vinegar.
Freeze sprigs of lemon or mint scented geranium in ice cubes and add to summer punches and iced tea.
Brew a refreshing cup of tea by steeping 15 ml (3 teaspoons) of crushed fresh leaves or 5 ml (1 teaspoon) of dried leaves in 250 ml (1 cup) of boiling water. Lemon, rose, apricot, peach, orange, nutmeg, and coconut scented geraniums all make excellent herbal tea.

Craft uses

Use freshly cut scented geranium flowers to make a fragrant table centerpiece.
Include the aromatic dried leaves and flowers in potpourris and sachets.

HABITAT AND CULTIVATION

Scented geraniums thrive in well-rotted, well-drained compost and fertile soils.
Although scented geraniums grow and flower best under cool conditions and full sun, they can endure some drought, and indeed are likely to be damaged by heavy rains.
Most scented geraniums can be grown from seed, which can take anywhere from several weeks to several months to germinate. Sow seeds in a shallow flat, and keep on a heated mat. Do not let the temperature dip below 13°C (55°F). Transplant seedlings into small pots.
Alternatively, and preferably, propagate from stem cuttings. Take cuttings in early fall, after the plants have flowered and before the threat of frost. Using a sharp knife, cut a stem just below a node, that is, where the leaf grows from the stem. Cuttings should be about 8 to 13 cm (3 to 5 inches) long. Remove all but 3 leaves. Dip the cut end in root-stimulating hormone, then insert the cutting in a mixture of sand and peat to root. After watering, place cuttings in the shade for a few days, then gradually expose them to sunlight. Thereafter, keep the cuttings on the dry side. Pot the cuttings when the roots are about 2 cm (3/4 inch) long.
Space garden plants 30 cm (12 inches) apart.
Transplant potted cuttings to larger pots to keep pace with the plants' growth.
Susceptible to root rot, bacterial wilt, and botrytis, and to infestations of whiteflies.
Scented geraniums do not tolerate frost and must be wintered indoors in northern climates.
Indoor plants need at least 4 hours of direct sunlight or 14 to 18 hours of artificial light daily. As the plants like to be fairly cool, place the pots close to a sunny but cool window. Water sparingly, allowing the soil to become barely dry between waterings. (Don't let the soil dry out completely, as the lower leaves will yellow and falloff.) Apply a half-strength houseplant fertilizer every 2 weeks during the flowering season, and monthly thereafter.
To prevent indoor plants from growing too large and taking too much room, keep the roots slightly pot-bound. Prune the stem tips regularly to encourage branching. Infestations of whiteflies can weaken indoor plants, but they usually recover once taken outside again in the spring.

SIDE EFFECTS AND CAUTIONS

Some people may experience skin irritations from handling scented geraniums.

COLLECTION AND HARVESTING

Pick leaves for fresh use at any time after the plants are about 15 cm (6 inches) tall.
Harvest leaves for drying before plants flower.
Cut flower clusters for fresh use or for drying when most, but not all, of the blossoms have opened.
Spread leaves and flowers on a cookie tray to dry in an airy, shaded location. Store dried flowers and crumbled leaves in an airtight container.

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