The crucial botanical distinction: Pelargonium vs. Geranium
To answer what part of geranium is edible, one must first clarify a common botanical misconception. The plants most people grow as houseplants or in window boxes, with their broad, fragrant leaves and brightly colored flowers, belong to the genus Pelargonium. These are the so-called "scented geraniums" that originated in South Africa and have been used culinarily for centuries.
True Geraniums, or "hardy cranesbills," are different plants entirely. They are typically perennial, often with less aromatic foliage, and are not generally considered culinary herbs. While some species are technically non-toxic, they are not used for flavor like their scented Pelargonium counterparts. Knowing the difference is the most important step before consuming any part of the plant.
The edible parts of scented Pelargoniums
The leaves and flowers are the two primary parts of a scented Pelargonium that are safe for culinary use. However, it is essential to remember that this applies only to the scented varieties of Pelargonium, not true Geraniums or other ornamental geranium types.
How to use edible leaves
Scented Pelargonium leaves are known for their distinct aromas and are typically used as a flavoring agent rather than being eaten directly. The oils that carry the flavor are released when the leaves are bruised or heated.
- Infusing liquids: Leaves can be steeped in hot water to create herbal teas. They can also be used to infuse sugars, syrups, and vinegars.
- Baked goods: For baking, place a few fresh, washed leaves at the bottom of a cake or bread pan before adding the batter. The leaves infuse the finished product with a delicate scent. They should be removed before serving.
- Desserts: Chop the leaves finely and add sparingly to things like custards, sorbets, and jams for a unique flavor.
Using edible flowers
Scented Pelargonium flowers are milder in flavor than the leaves and are prized for their aesthetic appeal as well as their taste.
- Garnishes: The petals make a beautiful and edible garnish for cakes, desserts, and salads.
- Infusing drinks: Freeze the petals in ice cubes to add a colorful and flavorful touch to iced teas or cocktails.
- Crystallizing: Candied or crystallized petals are an elegant decoration for baked goods.
Culinary uses for scented Pelargoniums
The variety of scented Pelargoniums means you can experiment with many different flavors in your kitchen. Here are some examples based on the scent profile:
- Rose-scented (Pelargonium graveolens): Imparts a sophisticated, floral aroma suitable for sweet applications like cakes, jams, jellies, and teas.
- Lemon-scented (Pelargonium crispum): Offers a citrusy, zesty flavor that pairs well with salads, sorbets, and seafood.
- Mint-scented (Pelargonium tomentosum): Adds a fresh, minty note that is perfect for homemade lemonades or iced teas.
- Nutmeg-scented (Pelargonium × fragrans): A warm, spicy flavor that can be used to infuse sugars for baking.
Safety precautions before consumption
While scented Pelargoniums are safe for humans, there are important safety measures to consider:
- Toxicity to pets: Be aware that Pelargoniums are toxic to dogs, cats, and other pets due to the compounds geraniol and linalool. Ingestion can cause vomiting, diarrhea, and lethargy. Always keep these plants out of reach of animals.
- Skin sensitivity: The essential oils in Pelargoniums can cause mild skin irritation or contact dermatitis in some sensitive individuals. It is wise to perform a patch test on your skin before handling a large amount of the plant.
- Proper identification: Never assume a plant is edible just because it looks like a scented Pelargonium. Always buy from a reputable source and use a positive identification guide.
- Essential oil safety: High concentrations of Pelargonium essential oil should not be ingested directly. They are meant for aromatherapy or topical use and can have toxic effects if taken internally. A water-based tea is safe, but concentrated oil is not.
Scented Pelargonium variety comparison
This table outlines some popular varieties of scented Pelargoniums and their suggested culinary uses.
| Variety (Common Name) | Scent Profile | Culinary Uses |
|---|---|---|
| P. graveolens (Rose Geranium) | Rose-like, floral | Cakes, jams, jellies, sugars, tea |
| P. crispum (Lemon Geranium) | Lemon, citrus | Salads, sorbets, syrups, fish dishes |
| P. tomentosum (Peppermint Geranium) | Peppermint, fresh | Lemonade, iced tea, garnish |
| P. x fragrans (Nutmeg Geranium) | Nutmeg, warm spice | Infused sugar for baking, tea |
| P. 'Attar of Roses' (Attar of Roses) | Intense rose scent | Infusions, baking, tisanes |
Conclusion
Understanding what part of geranium is edible is a matter of accurate botanical identification. The pleasant, aromatic leaves and flowers of scented Pelargoniums are a versatile addition to the culinary herb garden, offering a variety of flavors from rose to lemon. They can be safely used to flavor baked goods, jams, and teas, as long as proper preparation is followed. However, caution is paramount. It is crucial to use only positively identified scented Pelargoniums and to keep them away from pets, as they are toxic to animals. By following these guidelines, you can enjoy the delicious flavors of these unique herbs with confidence.
How to get started with edible geraniums
- Cultivate your own scented Pelargoniums: Many varieties can be grown in pots or gardens in full to partial sun. They are easy to grow but need to be brought indoors in cooler climates.
- Flavoring a sponge cake: Place a few rose-scented Pelargonium leaves on the bottom of a greased cake tin before pouring in the batter. The cake will be subtly infused with a floral aroma.
- Making flavored sugar: To make rose or nutmeg-scented sugar, layer clean, dry leaves with granulated sugar in an airtight jar. Leave it for a week or more to infuse, then sift out the leaves.
Creative culinary applications
- Scented syrups: Create simple syrups by simmering scented Pelargonium leaves with sugar and water. Use this syrup for flavoring cocktails, sorbets, or drizzling over pancakes.
- Herbal tea blends: Experiment with creating your own herbal tisane by combining different scented Pelargonium leaves. Add a sprig of mint or lemon verbena for extra complexity.
- Scented butter: Infuse softened butter with finely chopped, fragrant leaves to create a uniquely flavored spread for scones or toast.
Conclusion revisited
The knowledge that scented Pelargoniums, not true geraniums, are the edible varieties unlocks a world of floral and citrus flavor for home cooks and gardeners. By exercising caution with identification, understanding pet safety concerns, and experimenting with the leaves and flowers, you can safely integrate these beautiful and aromatic plants into your cooking for a delightful and unique culinary experience.
Harvest and preservation tips
- Harvesting: For the strongest flavor, harvest leaves and flowers in the morning after the dew has dried. Choose unblemished leaves that are still relatively young.
- Using fresh: For most recipes, using fresh leaves is best, as the flavor profile is most potent. Bruise or chop the leaves to release their essential oils.
- Preserving: While the fresh flavor is superior, you can create infused sugars or syrups that will preserve the scent for longer. Freezing flowers in ice cubes is another way to preserve their decorative appeal.
