Pelargoniums: An Herb Society of America Guide

Culinary Uses (continued)

Scented Pelargonium flowers are also edible, and according to Susan Belsinger "have mild, 
pleasing scents and sometimes taste slightly sour." Flowers can be candied and used in many of the same ways as the leaves (11).

Pelargonium leaves and flowers make attractive garnishes for food and drink. Leaves of lemon- and mint-scenteds can be frozen into ice cubes and added to drinks (10, 102), and ice cream or fruit salad can be served in an iced geranium bowl made by freezing Pelargonium leaves and water in a ring mold or between two bowls (23). In addition to use in fingerbowls, P. crispum and other lemon- or lime-scented geraniums can add a refreshing fragrance to warm, damp napkins distributed at the end of a meal (39). When preparing medium to large leaves for garnish, Madalene Hill and Gwen Barclay recommend rinsing in cold water, removing stems and placing between one damp and one dry paper towel, then rolling in a cloth towel and refrigerating until needed (39).

When working with scented pelargoniums in the kitchen, Madalene and Gwen offer the following tips: Whether using Pelargonium leaves as a garnish or chopping to add to a dish, first remove stems from leaves. For optimum flavor, chop leaves just prior to using. Finely chopped leaves can be added to many types of baked goods including cookies, shortbread, shortcakes, cheesecake, baked puddings, custard pies, cakes and cobbler and fruit pie toppings. One to 2 tablespoons of chopped fresh leaves are adequate for most dishes that serve six, and Madalene and Gwen suggest starting with a conservative amount and adding more if necessary. Leaves should be "flecked" through the dish. Chopped fresh rose- or citrus-scented Pelargonium leaves are also wonderful additions to fresh or frozen fruit (39).

Chopped leaves can also be made into frozen oil concentrate (see Preserving & Storing section) that can be used in many recipes calling for fresh chopped Pelargonium leaves, especially browned baked goods like cookies. If substituting in recipes, use half as much oil concentrate as you would fresh-chopped leaves (39). Madalene and Gwen don't like using the tiny-leafed types in cooking since so many leaves would be required (38).

When preparing custard sauce, sugar syrups or fruit jellies, drop green branches of 'Old 
Fashioned Rose' with leaves attached into cooking liquid, and remove them promptly when liquid thickens so that leaves don't disintegrate into the mixture (39).

When cooking with the scenteds, remember that less is more. Susan Belsiner has noticed that beneath their primary scent/flavor, all scenteds have an underlying musky, pungent, earthy note. Susan cautions those new to cooking with pelargoniums that they should be used "sparingly so that they don't overwhelm" (12). 

The essential oil of P. graveolens (and cultivars from the P. 'Graveolens' group) and the 
cultivar P. 'Rober's Lemon Rose' are used as a food flavoring in the commercial food industry (14, 34). P. graveolens oil reportedly flavors commercial baked goods, gelatin, pudding, candy, frozen dairy desserts, and alcoholic and non-alcoholic beverages (50). P. crispum is also used economically as a flavoring additive (99).

Not all pelargoniums are appropriate for cooking. Despite its tempting coconut fragrance, P. 
grossularioides should not be used in cooking, especially by pregnant women, due to its historic use as an abortifacient (4). For information on GRAS status, see the Nutrition section.

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