Geranium |
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| Common Name | Geranium |
| Scientific Name | Pelargonium species |
| Scented geraniums of the genus Pelargonium, also called Stork's Bill, were first brought to England from the Cape of Good Hope around 1632. By the late 1700s, Dutch and English navigators had imported countless varieties for enthusiastic gardeners. Shortly after 1795, the French discovered that oil from some varieties of rose-scented geraniums could be used as a less expensive substitute for attar of roses in perfume making. To this day, rose geraniums are grown in large amounts for this purpose-approximately 1 pound of leaves produces 1 gram of oil. Not much has been written about the medicinal qualities of the pelargoniums, whose name means "stork's bill" and derives from their elongated seed cases. Most have astringent properties. One herbal says they are valuable in treating dysentery and stomach and intestinal ulcers. | |
| Plant | Very tender perennial. The basic scented geranium is the rose geranium, a large plant with deeply cut gray-green leaves, lavender flowers, and a rose-like fragrance. Others of the more than eighty varieties of pelargonium have their own distinctive leaf shape, scent, and blossoms. |
| Height | Varies according to variety and where grown. In temperate climates they can reach 5 feet. |
| Soil | Well-drained, loose soil. |
| Exposure | Sun or partial sun. |
| Propagation | By cuttings cut straight across the stem and placed in clean, sharp sand. Water sparingly until good green growth shows. Plant outdoors in late spring or early summer when danger of frost has passed. Also can be grown from seed. |
| Care | .. |
| Part used for Tea | Leaves. |
| Taste | Depends on variety within the family, each of which has its own taste and scent. Favourites are apricot, strawberry, apple, rose, peach, lime, lemon, orange, nutmeg, almond, licorice, and coconut. |
| How to Brew | BY INFUSION: Fresh leaves have more flavour, but most varieties dry well, too. Use 1 teaspoon of dried leaves, or 3 teaspoons of crushed, fresh leaves, in 1 cup of boiling water. Steep to taste, and enjoy. |
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