To use Mary Poppins’ term, scented geraniums are “practically prfect” plants that, with little care, can add delightful fragrances and more to the garden.
Scented geraniums are really not geraniums at all. Like most “geraniums,” scented geraniums belong to the genus Pelargonium. Although both are in the same Geraniaceae family, the geranium and the pelargonium were separated into two genera by Charles L’Héritier in 1789.
Today, many people continue to refer to the popular pelargoniums as geraniums and that is what they are sold as in garden centers and nurseries.
Originally from Africa, scented geraniums came to England via Holland in the 1600s. Thomas Jefferson grew several varieties in his gardens. Growing scented geraniums became a popular pastime during the Victorian era in England. Today, cultivation has resulted in more than 100 varieties in an assortment of shapes, flower colors and perfumes.
Scented geraniums are generally categorized by aroma, including coconut (Pelargonium grossularioides), ginger (Pelargonium “Torento”) strawberry (Pelargonium scarboroviae), lime (Pelargonium nervosum) and almond, apricot, lemon, orange, grapefruit, nutmeg, peppermint, cinnamon, chocolate-mint, rose, apple and citronella, Pelargonium citrosa, the mosquito-repellant plant.
Mostly grown for their showy leaves and aromatic properties, scented geraniums are easy to grow and are again gaining popularity. They make wonderful additions to any garden.
Scented geraniums can be ornamentals in landscapes, grouped in containers or shaped into hedges, topiaries or bonsai. Their unique textures and fragrances can be highlighted when planted along walkways.
Scented geraniums enjoy full sun but like afternoon shade. They are carefree, need only the occasional feeding, are drought-tolerant and are rarely bothered by pests or diseases.
These perennials do best in well-drained average soil. Over-watering can be a problem. Drought suits them better than excess water.
If growing scented geraniums in pots, make sure the containers have drainage and again watch the watering. While scented geraniums need moisture, overwatering will kill them,
Scented geraniums grow fast and can become sprawling unless they are kept well trimmed. They need to be selectively pruned about twice a year. The first, most severe, pruning should be close to Labor Day with the second trimming near Thanksgiving.
In addition to their fragrances, there are many culinary and other uses for scented geraniums. Some have edible tasty flowers and leaves that have been used on fruit salads and ice cream. The large leaves, especially peppermint (Pelargonium tomentosum), line appetizer trays. Cooks use them to make scented jams, jams, jellies, cakes, butters, ice creams, teas, punches, salads and vinegars.
At formal dinners, hostesses have passed bowls of warm water and lemon-scented geranium leaves.
Scented geraniums are also used in floral designs, potpourris, sachets, wreaths, cosmetics, perfumes and mosquito repellants. Some of these scented geraniums have a long history of medicinal use in their native Africa. Because of their antiseptic properties, their leaves have been used as poultices for cuts and grazes.
Source: Joyce Dean, a member of the Garden and Floral Arrangers Guild
