Plant Information

Common Name: GERANIUM - PELARGONIUM, CRISPED-LEAF, LEMON SCENTED
Scientific Name: Pelargonium crispum

N/A

R95.00

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Description

• Perennial
• Crisp-Leaf, Lemon Scented Geranium, occurs from Worcester to Bredasdorp in the Western Cape Province.
• The tall and spiky branches can grow up to 70cm with soft green stems that become woody when older.
• The leaves are lemon-scented, fan-shaped and the leaf margins are crisped.
• It bears white to dark pink flowers most of the year.
• It is one of the smaller leaved (about the size of a fifty-cent piece) Scented Geraniums and is ideally suited for container growing.
• Crisp-Leaf, Lemon Scented Geranium is ideal for any garden as it flowers for most of the year and can withstand extreme temperatures.
• It can be grown from seed and cuttings.
• Sow seeds in autumn.

Culinary Uses

• Crisp-Leaf, Lemon Scented Geranium is one of the most often used Scented Geraniums for cooking.
• One of its Victorian uses is to make icing.
• Tear leaves in half and add to the sugar the day before.
• Remove leaves before using the sugar to make the icing.
• Although small, the flowers are beautiful and make a delightful addition to a salad or a nice cold glass of iced tea.
• Freeze them in ice cubes for a fun visual effect.

Parts Used

• The leaves and flowers.

Other Uses

• The leaves and young shoots can be used for essential oils.
• Leaves can also be dried and used in a potpourri.

The information contained within this website is for educational purposes only. This site merely recounts the traditional uses of specific plants as recorded through history. Always seek advice from a medical practitioner.

Mountain Herb Estate, and its representatives will not be held responsible for the improper use of any plants or documentation provided. By use of this site and the information contained herein you agree to hold harmless Mountain Herb Estate, its affiliates and staff