Geraniums
Pelargonium species
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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