SCENTED GERANIUMS

(Pelargonium spp)

Brush by one of these 2006 "Herb of the Year" plants along a pathway or rub a leaf on a windowsill plant and you will realize why they are grown for the fragrance of their leaves. Scented geraniums, which aren’t geraniums at all but Pelargoniums, are available in over 230 scents including rose, woodsy, mint, fruit, spice and specialty. Some of the most popular varieties include Attar of Rose, Fair Ellen, Peppermint, Apple, Nutmeg, and Citronella. Their unusual foliage varies from frilly, fernlike, or velvety soft to crisp and round and although not as showy as common geraniums, their flowers come in a variety of shapes, sizes and colors including white, yellow, pink, salmon, lavender and red. Unlike geraniums, the five flower petals are arranged with two larger upper and three lower petals and although charming only blooming sporadically throughout the year. The foliage is heavily scented on hot days, because they release oil from glands on the backs of their leaves in order to cool themselves.

Scented geraniums have a long history of use, although more for decorative purposes than for culinary use. Originally from South Africa, they made their way to Europe and the American colonies and were used as houseplants, astringents for wounds, fragrant sachets and aromatic teas. Growing scented geraniums in heated greenhouses became a popular pastime of the Victorians in England until 1914 when fuel to heat greenhouses was banned due to the war. They loved to use them in special bouquets called tussie mussies to represent a variety of sentiments in the language of flowers depending upon their scent. They also used them for potpourris, ointments, teas, cakes, jams & jellies - even wine.

Scented geraniums are a delight in the house or the yard and make excellent container specimens including topiary standards and herbal bonsai since they like their roots to be crowded. They are classified as tender perennials in our area (Zone 5), but in the garden they can grow quite large in a season, reaching three to four feet in height and width. Most prefer full sun, some will tolerate part shade, however the mints require a shady location. Liberal pruning will encourage dense growth and they also benefit from an occasional feeding, just don’t over feed or it will lessen their fragrance. Also, be careful not to over water - water only when the soil is dry. They may be propagated by taking cutting about six inches long, removing the lower sets of leaves and sticking in a glass of water or a well draining soil less potting mixture that is kept damp. They are rarely cultivated from seed.

The edible flowers and leaves may be harvested as needed and pressed or dried for specific uses. The flowers can be added to salads or hors d' ouvres, used as garnishes, added to potpourri or used to add interest to handmade paper. The leaves add their unique flavor to biscuits and sugar, make a light-flavored tea, may be used as an astringent for facials or baths, as well as added to finger bowls for a refreshing treat. The blooms and small leaves can also be candied.

GARDEN TIPS
Cultivated in pots, scented geraniums
can be moved in and out doors
as the weather permits.

They should go out after the threat of frost
and in when night temperatures
drop to 45 degrees

SCENTED GERANIUM RECIPES

TEATIME ROSE GERANIUM BISCUITS
12 fresh rose geranium leaves (Attar of Rose or Old Fashioned Rose)
2Tbs butter
2Tbs brown sugar
1 pkg buttermilk biscuits
          Wash, dry & mince tender leaf portions.  Place melted butter and sugar in 8" baking pan and place in oven until it begins to bubble, then remove and sprinkle leaves over mixture.  Separate biscuits and place on top.  Bake at 400 degrees for 10 mins. or until lightly browned.  Invert onto serving platter.  Serve warm.

CHOCOLATE ROSE GERANIUM POUND CAKE
6 rose geranium leaves
3 1/2c flour
1/2c cocoa
1/2tsp salt
2c butter, softened
1 2/3c sugar
8 egg yolks
1/2c half & half
2tsp vanilla
8 egg whites
1c sugar
          Butter & flour 10” tube pan. Line bottom with geranium leaves.  Beat butter until creamy then gradually add 1 2/3c sugar until light and fluffy. Set aside.  Beat egg yolks on high until thick and lemon-colored, about 5 mins. Gradually add to creamed mixture. Add a mixture of flour cocoa and salt alternately with cream, beating until smooth. Beat in vanilla and set aside.  Beat egg whites until soft peaks form then gradually add 1c sugar, beating until stiff peaks form. Fold into batter then pour into pan, spreading evenly.  Bake at 325 for 1 ¼-1 ½ hours until skewer comes out clean. Cool 10 mins. Then remove from pan and carefully remove leaves.
To serve: Melt 4oz white chocolate in double boiler, drizzle over cake and garnish with fresh rose-geranium leaves.

". . . I have given you all things even as the green herbs.”
Genesis 9:3