Thursday, August 9, 2012

Import Blog Scented Geraniums

Blog EntryOct 25, '07 11:11 AM
for everyone
Entry for October 25, 2007-scented geraniums for herb thursdays
I was at a loss as to what herb to choose this week, so I asked my friend Jo if she had any requests. She suggested scented geraniums.-I love these. I used to grow them years ago in the 70s when I lived in North Carolina for awhile. Never thought of them being an herb-but they are listed as such.
This first site I found has great information. click on each link and it will give you more infor. This is a retail site too, have never purchased from them, but sharing their info. with you all.

Scented Geranium Selections

As you can see with this Apricot Scented Geranium, Scented Geraniums are not only easy to grow and heavenly fragrant but also lovely to look at.
21 Varieties
to choose from

Fingerbowl Lemon

Attar of Rose
Nutmeg Chocolate Mint
Peacock Citrosa Peppermint Ginger Skeleton Rose Lemon Rober's Lemon Rose Lemon Balm True Capitatum Mrs. Taylor Skeleton Rose Mint Scented RoseVillage Hill Oak Lime
Scented Geraniums in three inch pots are little promises waiting to explode into big, beautiful, fragrant plants. They are fast growing and can be enjoyed as annuals in Zones 7 and under. Or, they can be grown in containers on the patio and brought in over winter. Each spring container grown plants need to be root pruned and given fresh soil and, if possible, a larger container.
In Zones 8 and up, most are perennials. In Zone 8, they die back to the ground but return (most years) in the spring. Smaller leaved varieties do best, in Zone 8, if their dead stems are left until the plant has grown up around them in the spring. Often these stems are not dead but dormant and will produce new leaves in the spring. Larger leaved varieties may have their dead stems removed in winter or spring.
In Zones 9 and up, where these lovelies are evergreen, fall pruning of long and lanky stems to a fairly short length will produce a tidier, more attractive looking shrub in the spring.
Scenteds (as they are often referred to) like it warm, sunny and dry, Planted in the ground, most Scented Geraniums get quite large; but they can be pruned if they start to overshadow another plant. Be sure to bring your fragrant floral cuttings in and arrange them with other fresh flowers. They will last about a week in a vase. Wherever you put them, make it close to you. You will want to brush against them often. Plant patches of them in all your garden beds so that when you prune your other plants you will become engulfed in their fragrance.
Did you know...
That scented geraniums are native to South Africa?
That they cool themselves by releasing oil from glands on the backs of their leaves?
That the Victorians thought they were Geraniums?
That they aren't Geraniums but Pelargoniums?

That their cousin the Martha Washington Geranium is reputed to smell like dead fish? and that it also is not a Geranium, but a Pelargonium?
That just by laying some washed and dried leaves on an inch of sugar, covering with an inch of sugar, and leaving for a week, you can have scented sugar to use in teas and baked goods?
That dried leaves can be added to potpourri and sachets and, if left whole, will keep their fragrance for a long time?
That oil distilled from Rose Geraniums is often used in the perfume industry in place of the expensive Attar of Rose oil?
here is their addy
thought this would give you a start on how many choices there are for the scented geraniums
I liked this article too from here

Herb of the Year 2006: A Salute to Scented Geraniums

Perhaps I went overboard but once I heard the Scented Geranium was the Herb of the Year, I ordered eight! Each one has a different leaf type and a scent all its own. The flower may not be much to look at but it is an enchanting plant all the same.

Peach Scented Geranium (Pelargonium)

Herb of the Year 2006: A Salute to Scented Geraniums
by Sandra Bowens
Just about everything I have ever read about scented geraniums makes some reference to a memory of grandmother's garden and the fragrant plant that takes the author back to childhood. I have no such memory. I am, however, enchanted by the scented geranium. I take great delight in the fact that the frilly little leaves of a houseplant can emit the aroma of nutmeg or coconut or apples. Or rose or lemon or the forest. Rather than sprays of lavish flowers produced by the familiar true geranium, scented geraniums, Pelargonium spp., add a thrill to the garden with their aromatic foliage. Most varieties do flower. Although the blooms are often referred to as "insignificant" in garden books, they do add a dash of color to the plant or on the plate.
One garden book I have from 1974 listed 41 different scented geraniums to consider. A recent count on the Papa Geno's website revealed 141 different varieties. When I became interested in them a few years ago, they were difficult to find. Now that they have been elected the Herb of the Year for 2006 you see them in most well-stocked nurseries.
With such an abundance of variety, retail plants (and book references) are often grouped by scent types such as citrus, rose, spice or perfume. The names are usually descriptive, either of the aroma or the leaf type. Some plants will grow quite large while others remain small and delicate. They may grow upright or trailing, leaves may be rounded, or oak-like or variegated. The array of choices is truly dazzling.
A Geranium by Any Name May Not be a GeraniumThe fact that there are three types of geraniums serves to confuse the uninitiated as well as create miscommunications and even debate among those in the know. Within the botanical family known as Geraniaceae we have the ever-popular geranium that is grown seasonally for its big puffball flowers. Lesser known is the hardy, or cranesbill, geranium. A true perennial, the flowers are much smaller although plentiful and the plant may sometimes be found in the wild. Lastly, our scented geranium, actually a pelargonium, that is cultivated for the whimsical aromas they engender.

Europeans have been cultivating scented geraniums since the fifteenth century when sailors brought the plants from their native South Africa. Scented geraniums captivated Thomas Jefferson who brought an assortment with him for the White House garden. The height of their popularity came during the 1800's when French chemists discovered rose scented geranium oil could be distilled and used in place of the more expensive attar of roses in perfume production. The essential oils are still used today in the perfume industry. Scented geraniums are a gardener's dream. They thrive on heat and infrequent watering. They grow best in pots that are almost too small. Fertilizers will lessen their aroma so you need not worry about regular feeding. The plant's biggest enemy is frost. Most scented geraniums are grown as annuals although they are classified as a tender perennial. Savvy gardeners use this knowledge as an opportunity to take cuttings and bring the herb garden inside for the winter. "In fact," says Jerry Traunfeld in his Herbfarm Cookbook, "I find scented geraniums to be the easiest of all herbs to grow indoors." Bringing the entire plant indoors during the cold season often results in leggy, unattractive plants. Stem cuttings, however, can be rooted in water and then planted in soil to start a whole new plant. This is a common method for propagation of scented geraniums as they are slow to germinate from seed. In cooking, scented geraniums are used as a flavoring agent because the tough leaves are unpleasant to eat. Cut the leaves from the plant where they emerge from the stem. You can preserve them by making flavored sugar: alternate layers of leaves with granulated sugar and set aside for two or three weeks. Perhaps the most popular use is to arrange larger leaves in a cake pan before pouring in the batter. As the cake bakes, the leaves perfume and flavor it but before serving they can be peeled off the top leaving a decorative imprint. Jellies are another common use for scented geraniums in the kitchen. Outside the kitchen, think of the leaves for sachets and potpourris or create old-fashioned fingerbowls. Add them to your bathwater for a bit of aromatherapy. You don't have to cut the leaves to enjoy them. Scented geraniums are a decorative extra in window boxes or patio plantings. Consider placing a few around your front door where visitors will brush against them. Or introduce them to your grandkids so that they will have fond memories of you and the lovely scent in their later years. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ More great information here here is an excerpt: Scented geraniums are not known for their flowers. Gardeners cherish them for the fragrant leaves, which are most often used in potpourris and sachets. Alone, or with brightly colored blossoms from other flowers, a geranium mixture needs no fixative or added oil. Keep a scented geranium in a sunny window of the kitchen, bath or babyƕs room where it will serve as a natural room deodorizer. Not only do they bring delight to our noses, scented geraniums also tickle our taste buds. Steep one tablespoon of dried leaves in one cup of hot water, alone or in combination with mint, lavender or lemon balm, for five minutes. Add lemon juice or honey if desired. This tea has been said to relieve stomach distress and to act as a mild tranquilizer. Geranium vinegar or wine adds sparkle to salads and appetizers. Steep five or six fresh leaves (or one tablespoon of dried leaves) in tepid vinegar or light wine for two weeks. Strain and use the liquid for salad dressings, sauces or gelatins. This same vinegar has other valuable uses. Add two tablespoons to one cup of warm water to make an herbal hair rinse. Pour through your hair after shampooing to cut soap film and add a delightful sheen and provocative aroma. It is also effective as a headache remedy. Dip a cloth in a solution of four tablespoons to a cup of water. Wring out the cloth and lie down with it on your forehead for a few minutes. This was very popular with Victorian ladies who suffered from "vapors." Modern medicine might scoff at this simple cure, but what is better for stress and tension than rest in pleasant circumstances? Fresh geranium leaves lend an exotic flavor to cakes, sugars and butters. Lay a few leaves, especially the rose or lemon scented varieties, in the bottom of a cake pan before pouring in white or yellow cake batter. Bake as usual, invert on a cake rack and carefully remove the leaves. Frost with geranium-butter icing or dust with geranium sugar. To prepare butter, wrap rose geranium leaves around a small ball of butter or margarine. Let it stand for 24 hours and then remove leaves. To prepare sugar, layer sugar and very dry geranium leaves in a bowl for one week. Remove the leaves and enjoy your organically-flavored sweetener. The leaves may be harvested any time before frost. Tie them in bundles and hang them to dry in an airy dark room. They can also be dried in a dehydrator, microwave or even an oven with a pilot light. They do not keep their color very well when dried, but the fragrance is strong even a year later. Use them to make sachets or scent bags.
More information
and here too
below is an excerpt;
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 some 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. Steep a few leaves in tea. Make rose geranium jelly by steeping rose geranium leaves in apple juice for about 20 minutes, straining them, and then following a recipe for making apple jelly. Look for other recipes at herb growers everywhere and experiment with this fascinating Herb of the Year for 2006. this is a gorgeous full color document with information

summer berries with sweet geranium leaves





10 servings
100 gramRaspberries
100 gramLoganberries
100 gramRedcurrants
100 gramBlackcurrants
100 gramStrawberries
100 gramBlueberries
75 gramWild strawberries; (optional)
400 millilitreSugar
450 millilitreWater
6 largeSweet geranium leaves; up to 8
Sweet geranium leaves
SYRUP DECORATION Put all the freshly picked berries into a serving bowl. Put the sugar, cold water and sweet geranium leaves into a stainless-steel saucepan and bring slowly to the boil, stirring until the sugar dissolves. Boil for just 2 minutes. Then pour the boiling syrup over the fruit and leave to macerate for several hours. Remove the geranium leaves. Serve chilled, with softly whipped cream, vanilla ice cream or on its own. Decorate with a few fresh sweet geranium leaves. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network Converted by MM_Buster v2.0l.
Similar recipes:

found here

also from same site


1 Servings
4 cupRed wine vinegar
1 cupRose geranium leaves,
Washed and patted dry
2 cupRaspberries
¼ cupRaspberries for final
1 (or 2) fresh geranium leaves
For final bottling
Heat the vinegar and geranium leaves in a nonreactive saucepan until hot but not boiling. Place the raspberries in a widemouthed quart (or larger) jar and crush lightly with a wooden spoon. Pour in the hot vinegar and geranium leaves. Cover the jar with plastic wrap and secure with string or a rubber band. Season for at least 2 weeks in a cool, dimly lit place, swirling contents occasionally. Strain the vinegar through a sieve lined with 2 layers of dampened cheesecloth into a sterilized bottle. Drop in the fresh raspberries and fresh geranium leaf. Cap or cork the bottle. Makes 1 quart.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ this is a beautiful site with recipes lots of links to recipes and crafts
from Martha Stewart
Martha Stewart Living
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Scented Geranium Pound Cake

A traditional pound cake has a pound each of butter, sugar, flour, and eggs. Weigh all ingredients, especially egg yolks and whites, to get an accurate amount, as eggs vary in size. Since pound cake always tastes best the next day, wrap it tightly in plastic wrap and let it sit at room temperature overnight before serving.


Makes two 9-by-4 1/2-by-2 3/4-inch cakes
  • 12 to 16 unsprayed scented geranium leaves, wiped clean
  • 1 pound (4 sticks) unsalted butter, room temperature
  • 1 pound sugar
  • 1 pound all-purpose flour
  • 2 teaspoons baking powder
  • 1 pound large eggs, separated
  • 2 teaspoons pure vanilla extract
  • 1/2 cup heavy cream
  • Vegetable-oil cooking spray


  1. Preheat the oven to 325degrees with rack in center. Spray two 9-by-4 1/2-by-2 3/4-inch loaf pans with cooking spray; line with parchment. Arrange geranium leaves, with tops facing down, along bottom and around sides of pan. Set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Sift together flour and baking powder. With the mixer set on low, add yolks one at a time to butter-and-sugar mixture, alternating with flour mixture.
  3. With the mixer set on medium speed, beat in vanilla, then cream. Batter will be thick. Transfer batter to a large mixing bowl. Set aside.
  4. Place egg whites in a medium nonreactive bowl and, with an electric hand mixer, whip egg whites to stiff peaks. Using a rubber spatula, stir about one-quarter of the egg whites into batter to lighten. Fold in remaining whites.
  5. Carefully spoon batter into prepared pans. (Additional leaves may be arranged on top of batter if desired.) Run a knife blade through batter a few times to remove air bubbles. Bake until a cake tester comes out clean, 80 to 90 minutes. Let cool on wire rack, 1 to 1 1/2 hours, then remove from pans.

from here

The scented geraniums come in such a variety of flavors and scents that you could designate an entire greenhouse to them. If you love apricot, they have it. If mint is your preference, taste chocolate mint and peppermint. Lemon, lime, apple, ginger and nutmeg are scented geranium flavors, too. With all of these flavors, scented geraniums led themselves to recipes quite well.


Difficulty: Moderate

Things You'll Need



Step One

Cut leaves finely to use in jellies. 2 cups of clean fresh scented geranium leaves (rose, mint, or fruit), 5 cups sugar, 1 quart of apple juice and fruit pectin make a delicious jelly. Mix leaves and apple juice and simmer in a pan for 10 minutes. Remove the leaves. Add fruit pectin and bring to a full rolling boil. Add the sugar and boil for 1 minute. Pour into jars.

Step Two

Create scented sugars. Put a 1-inch layer down of sugar in a container. Cover with a layer of scented geranium leaves, your choice of flavors, and then top with another 1 inch layer of sugar. Leave for a week to create scented sugar for tea and baking.

Step Three

Make scented geranium flavored lemonade with 1/2 cup sugar, 6 cups water, 8 scented geranium leaves and 1/2 to 3/4 cup freshly squeezed lemon juice. Bring 2 cups of water, the sugar and geranium leaves to a boil, remove from heat and cover. Allow this mixture to steep about 30 minutes or more. Add the rest of the water and lemon juice to taste. Serve over ice.

Step Four

Line a cake pan with scented geranium leaves--with their tops facing down--before pouring in the batter. Cook as usual. When the cake is done, peel off the leaves from the top. The leaves will leave their wonderful flavors infused in the cake and a beautiful imprint on the top.

Step Five

Brighten up beverages with scented geraniums and their flowers. Clip a few small leaves and put them into an ice cube tray full of water. Place the flowers on top. You can also place other edible flowers on the ice, like pansies. Freeze and serve in cold beverages.

Step Six

Try a scented geranium sorbet. Mix 2 cups sugar, 5 cups water, ¾ cup chopped lime- and lemon-scented geranium leaves in a saucepan and bring to a boil, stirring occasionally. Reduce to simmer until the mixture thickens (about 15 minutes). Freeze. Periodically stir while it is freezing to break up ice crystals. The more you stir and refreeze this mixture, the smoother the final results.
and a little more information and a recipe from here
All In Good Taste / May 2006

A Spoonful of Geraniums

In their native habitat of the Cape of Good Hope, scented geraniums (pelargoniums) are perennial, but in most of the US, they are treated as annuals or tender perennials. The back of the leaf releases the distinctive scent for which each geranium is named. There are more than 150 named varieties.
Pelargoniums are grown for their scent, not their flowers. Native to South Africa, they were first introduced into Europe in the early 1600s. By the late 1800s there were over 150 varieties described in American catalogs. Some can reach a height of four feet and the scents range from rose, pine, mint, fruity (including apple, apricot and strawberry) and spicy.
Their foliage may be flavorful as well as fragrant. Though not all scented geraniums have tastes that complement cooking, recipes often call for rose, lemon, or mint. Most often, the flavors are infused into the dish and the leaves are removed and discarded before serving, although fresh leaves can be used as a decorative garnish.
Bursting with the scents of citrus, rose, spice or mint, the fragrant plants are easily grown inside and were a favorite of the Victorians. Scented geraniums lend themselves well to culinary uses, such as herbal-scented sugars and are typically used in sweet dishes. Rose varieties add a delicate but stimulating flavor to sugar for baked goods or to sweeten teas.
To make geranium sugar, stack clean, dry leaves in a canister between one inch layers of sugar. Place the canister in a warm spot for one to four weeks, depending on how much infusion is desired, and then sift out the leaves. Some cooks recommend first bruising the leaves to impart more flavor. The sugar can be substituted for all or part of plain sugar in recipes for white cakes or icings. Remove the leaves when the sugar has the level of scent desired. Store the sugar in a cool, dry place. (Save the leaves and add them to a cup of tea.)
To make scented sugars quickly, add a few leaves to about two-thirds of a cup of granulated sugar. Use a blender to finely chop the leaves into the sugar and it’s ready to use! This method works best with the most strongly scented plants.
Try sprinkling the scented sugars over fresh fruit, hot or cold cereals, and desserts. They can turn common beverages, such as tea or coffee, into uncommon treats.
Small rose-or lemon scented leaves can also be candied by dipping them in egg white and coating them with sugar to create impressive cake decorations. Dry them on a rack before using. Or, arrange the leaves in the bottom of a lined or buttered baking pan and pour cake batter over them.
Apple and crab-apple jellies flavored with rose scented geraniums make a delightful filling for sponge cake or angel food cake layers.
Other uses include fruit punches, wine cups, ice cream and sorbets. Lemon and rose scented geraniums are perfectly used in sweet vinegar recipes. They combine especially well with lemon verbena, lemon basil and mints. Scented geraniums are also a fragrant choice for potpourri, paper making and body care products.

Lemon-Rose Sugar Cookies

3 1/4 cups all-purpose flour
1 cup regular white sugar
1/2 cup lemon-rose scented geranium sugar
2/3 cup butter
2 eggs
2 1/2 teaspoons double-acting baking powder
2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 egg white, beaten with 1 tablespoon water
More lemon-rose scented geranium sugar to sprinkle on top
Place all ingredients (except egg white and sugar for topping) into large bowl. Beat batter at medium speed until mixture is well mixed but crumbly. Shape dough into ball, place in a glass or metal bowl and cover with plastic or wrap with waxed paper. Chill in refrigerator for three hours. When dough is chilled, preheat oven to 400 degrees and lightly grease cookie sheets.
Roll half of the dough onto a lightly floured surface, keeping the rest refrigerated. Roll out dough thinly for crisp cookies; roll out dough 1/8- to 1/4-inch thick for soft cookies.
Cut into desired shapes and place cookies a half-inch apart on cookie sheets. Glaze by brushing tops with the beaten egg white and water mixture, and sprinkle with lemon-rose scented geranium sugar.
Bake at 400 degrees for 6-8 minutes, or until cookies are light brown. Cool on rack. Yields 5 dozen cookies. PL



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