Facts About Scented Geranium Plants

Background

• The original scented geraniums had rose- or lemon-scented leaves. They were discovered in what is now South Africa and taken first to The Netherlands then England in the 1600s. Hybridizers immediately began producing crosses with new scents, and, in the late 1800s and early 1900s, scented geraniums were all the rage with Victorians, who used them as houseplants and in tussie-mussies, small bouquets of fragrant flowers and leaves held to the nose to block offensive odors.

Growth Habit

• Scented geraniums grow 1 to 3 feet tall, developing woody stems as they mature. Their leaves are more finely cut than those of the typical annual geranium (Pelargonium x hortorum), which is grown for its colorful flowers. The unscented flowers of scented geraniums are clusters of small white, pink or lilac blooms, although a handful have red blooms. Pinching off the tips of the stems encourages more leaf growth and bushier plants.

Cultivation

• Grow scented geraniums as houseplants in well-draining potting soil in bright light, such as a window with an eastern, western or southern exposure. Outdoors, they require a site exposed to full sun, except in a hot climate zone, where they need shade from afternoon sunlight. They should be watered when their soil has dried; they don’t tolerate overwatering. Dig up outdoor plants to overwinter them indoors when night temperatures fall below 50 degrees Fahrenheit, or take cuttings to start new plants.

Scents

• The leaves of scented geraniums come in a myriad of fragrances, from almond and apple to peppermint and strawberry. Common species include rose (Pelargonium capitatum and Pelargonium graveolens), lemon (Pelargonium crispum and Pelargonium citriodorum), lime (Pelargonium x nervosum), ginger (Pelargonium x torento) and coconut (Pelargonium grossularoides).

Uses

• Use fresh, leafy stems of the scented foliage in bouquets. Leaves, fresh or dried, can be layered in sugar to impart flavor and fragrance. Add leaves to fruit punch, vinegars, jellies, salads and marinades. The leaves also can be used to flavor hot or iced tea. Rose-scented geranium leaves are traditionally used to line the bottom of the pan when making pound cake. Dried leaves are used in sachets and potpourri and to scent a bath.