The Crucial Distinction: Pelargonium vs. Geranium
For centuries, gardeners have blurred the lines between the botanical genera Pelargonium and Geranium, even though they are distinct. Both belong to the plant family Geraniaceae, but they have different characteristics and culinary uses. The key takeaway is that the edible, scented varieties most people refer to are actually Pelargoniums, not true hardy Geraniums (also known as cranesbills).
- Pelargonium: These are the tender, frost-sensitive plants that are commonly grown as annuals in pots and window boxes. Many species within this genus have fragrant, edible leaves and flowers. The scent is often released when the leaves are rubbed or crushed, making them ideal for infusing flavor.
- Geranium: These are hardy, perennial plants that typically have smaller, symmetrical flowers and are not known for their culinary qualities. While not toxic to humans, they are not used for flavoring food like their scented counterparts. Always confirm you are using a scented Pelargonium for culinary purposes.
Edible Scented Pelargonium Varieties
The rich diversity of scented Pelargoniums offers a wide palette of flavors for the adventurous home cook. The aroma released from the leaves and flowers translates directly into the taste, adding a subtle, elegant touch to many dishes. Below are some of the most popular edible varieties:
- Rose-Scented (Pelargonium graveolens): This classic variety has deeply lobed, velvety leaves with a powerful, sweet rose fragrance. Both the flowers and leaves can be used. It is perfect for jams, jellies, sugars, custards, and baked goods.
- Lemon-Scented (Pelargonium crispum): Known for its crinkled, citrus-scented leaves, this variety provides a refreshing, zesty flavor. It's excellent for flavoring teas, sorbets, syrups, and savory dishes like fish or salads.
- Mint-Scented (Pelargonium tomentosum): With large, soft, felted leaves, this variety has a strong peppermint scent. It works well in iced teas, summer drinks, fruit salads, and chocolate desserts.
- Apple-Scented (Pelargonium odoratissimum): This variety features small, rounded leaves with a pleasant, apple-like aroma. It is a great addition to fruit dishes, ciders, and baked recipes.
- Nutmeg-Scented (Pelargonium x fragrans): Offering a warm, spicy scent, its leaves are perfect for baked goods, especially cookies and cakes, or infused into sugar for a unique flavor.
Culinary Applications for Scented Leaves and Flowers
Incorporating scented Pelargoniums into your cooking is simple and rewarding. Here are some ideas:
- Infused Sugar: Layer clean, dry scented leaves with sugar in an airtight container for several weeks. Use this sugar to sweeten tea or in baking.
- Baking: For cakes, breads, and cookies, place a few leaves at the bottom of the pan before adding the batter. The heat will release the essential oils, infusing the finished product with a delicate scent.
- Jellies and Jams: Add a few sprigs of scented pelargonium leaves to a pot of bubbling jam to impart a floral or citrus flavor.
- Teas and Drinks: Steep leaves in hot water for a fragrant herbal tea, or add them to cool beverages like cocktails, lemonade, or iced tea.
- Garnishes: The petals of edible Pelargoniums make a beautiful and flavorful garnish for desserts, fruit salads, and cocktails.
Comparison of Edible Pelargonium Varieties
| Variety | Scent Profile | Best Uses |
|---|---|---|
| Rose-Scented (P. graveolens) | Floral, sweet, like roses | Jams, custards, baked goods, sugar infusion |
| Lemon-Scented (P. crispum) | Zesty, citrusy, like lemons | Teas, sorbets, syrups, salads, fish |
| Mint-Scented (P. tomentosum) | Strong peppermint aroma | Drinks, fruit salads, chocolate desserts |
| Apple-Scented (P. odoratissimum) | Fresh, apple-like scent | Fruit dishes, cider, cakes |
| Nutmeg-Scented (P. x fragrans) | Warm, spicy, like nutmeg | Cookies, cakes, infused sugar |
| Chocolate Mint (P. 'Chocolate Mint') | Rich chocolate-mint | Ice cream, desserts, mint tea |
Safety First: Identifying and Using Edible Varieties
Proper identification is paramount to safe culinary use. Always purchase scented Pelargoniums from a reputable nursery or seed supplier, and ensure they have not been treated with any pesticides. It is crucial to remember that while scented Pelargoniums are safe for human consumption, they are mildly toxic to pets like cats and dogs. The essential oils they contain can cause gastrointestinal upset if ingested by animals. Never use essential oils derived from these plants for internal consumption, as they are highly concentrated and can be harmful. Always wash all plant parts thoroughly before use.
Harvesting and Preparing Edible Pelargoniums
For the best flavor, harvest the leaves and flowers in the morning after the dew has dried. Leaves can be picked at any time, but young, tender leaves tend to have the best flavor. Flowers are typically used as they bloom. To prepare, simply rinse the leaves and flowers under cool water and pat them dry. For flavor infusion in baking, place whole leaves in the pan. When making infusions like syrups or teas, you can chop or bruise the leaves to release more oil and aroma.
Conclusion
Scented Pelargoniums, often incorrectly called geraniums, offer a delightful and aromatic addition to the culinary world. By understanding the critical distinction between the edible Pelargonium and the non-culinary true Geranium, you can confidently and safely experiment with a range of flavors from rose to lemon and mint. These tender, fragrant plants can elevate everything from simple baked goods to refreshing summer beverages, but always prioritize correct identification and pet safety. For more information on growing edible plants, consult resources like the BBC Gardeners' World website on scented-leaf pelargoniums.
Harvesting and Preparing Edible Pelargoniums
For the best flavor, harvest the leaves and flowers in the morning after the dew has dried. Leaves can be picked at any time, but young, tender leaves tend to have the best flavor. Flowers are typically used as they bloom. To prepare, simply rinse the leaves and flowers under cool water and pat them dry. For flavor infusion in baking, place whole leaves in the pan. When making infusions like syrups or teas, you can chop or bruise the leaves to release more oil and aroma.
Conclusion
Scented Pelargoniums, often incorrectly called geraniums, offer a delightful and aromatic addition to the culinary world. By understanding the critical distinction between the edible Pelargonium and the non-culinary true Geranium, you can confidently and safely experiment with a range of flavors from rose to lemon and mint. These tender, fragrant plants can elevate everything from simple baked goods to refreshing summer beverages, but always prioritize correct identification and pet safety. For more information on growing edible plants, consult resources like the BBC Gardeners' World website on scented-leaf pelargoniums.
