Recipes
& Crafts
The following were culled from many sources, each of which is credited at the end of
the recipe.
I have enjoyed each book and recommend them all!
Rose ‘geranium’ Water
1 handful of scented ‘geranium’ leaves of the rose-scented type 2 cups water (clear rain-water if possible)
Simmer together for 15 minutes, steep for 2 hours, then strain. Larger quantities, perhaps at a time when the plants are being pruned or cut back, may be made and frozen until required in freezer bags.
To use as an after shampoo rinse: run the water three or four times through the hair to give a pleasant fragrance and shine. The preparation may also be used as an astringent for the face and neck. From: Geraniums and Pelargoniums by Jan Taylor
‘After Gardening Hand Cream’
6 tablespoons of rose ‘geranium’ water as above
1 heaped teaspoon of borax
1 disc, approx. 1 ounce of white beeswax, or well bleached beeswax
8 tablespoons white petroleum jelly or Vaseline
6-8 drops ‘geranium’ oil
A few drops of red or pink food coloring
Dissolve borax in the rose ‘geranium’ water. Melt wax in a saucepan over a very low heat and very carefully. Using a wooden spoon or spatula, add the water solution, stirring continually. When cool and thickening add oil together with the coloring to give a soft pink shade, and blend well. Pot, seal and label. This will make enough hand cream to fill a 1 LB (16 ounce) jar and put into small decorated pots will make nice gifts. From: Geraniums and Pelargoniums by Jan Taylor
Scented Bodycare
Rose scented geranium is a favorite scent for cosmetics. Any of the fruit and floral scents can be used to good effect. The forest scents may prove to be too pungent for most tastes.
Sweet Herb Dusting Powder
Most talcum powder contains minute amounts of asbestos. To avoid any irritation try this gentle version.
1 cup arrowroot
1/4 cup cornstarch
1/4 cup baking soda
1 cup dried scented geranium leaves
1/4 cup lavender flowers
Finely crush scented geranium leaves between fingers. Blend all ingredients thoroughly and place in a covered container with a purchased powder puff. From: Scented Geraniums, Enchanted Plants for Today’s Gardens by Linda Fry Kenzle
Facial Scrub
Grate a bar of moisturizing soap into a bowl. Add 1 cup oatmeal, 1/4 cup almond meal and 2 cups finely crushed scented geranium leaves. Mix thoroughly. Place a heaping tablespoon of facial scrub in a muslin square. Tie up ends. To use: Wet muslin and moisten your face. Gently scrub your face using a circular motion. Rinse face. Your skin will feel refreshed by the improved circulation and the removal of dead skin cells. From: Scented Geraniums, Enchanted Plants for Today’s Gardens by Linda Fry Kenzle
Paper Making
Another art form being revived is that of making paper. The leaves of the scented geraniums add bulk and scent to the paper, while the tiny flowers add color. Kits are now appearing on the market for basic paper making, but many articles and ideas are available in books and in magazines. It takes 2 cups of dried leaves to produce enough material to scent six to eight sheets of paper. A mere half-cup of blossoms will be more than enough to add colored flecks to the end product. Since the variables in this are so numerous, it will be up to the artisan to experiment with the scented geranium leaves and flowers. Those species and cultivars with large leaves and prominent veining are the most successful candidates for paper pulp. From: Growing and Using Scented Geraniums by Storey Communications, Inc.
Bath Bags
12 x 6-inch (30 x 15-cm) strips of muslin, cheesecloth, or calico
Needle and thread or sewing machine
Dried herbs
Oatmeal or powdered milk
String or ribbon
Tags for identification
Fold fabric strips in half, right sides together, and sew along the two long sides. Turn bag right side out. Mix a selection of dried herbs, choosing a certain "theme" for each mixture (soothing, stimulating, and so on). Add 1 cup (250 ml) oatmeal or powdered milk for every four cups (1 liter) of dried herbs. This amount will make ten bath bags. Put 1/2 cup (125 ml) of herb-oatmeal mixture in a prepared bag. Tie securely with a long loop of string or ribbon so the bag can be hung From the faucet into the water.
Include an identifying tag explaining the mixture’s theme. From: Handmade Gifts From a Country Garden by Laura C. Martin
Soothing Herbs: Catnip, Chamomile flowers, Comfrey, Evening primrose flowers, Jasmine flowers, Juniper berries, Lemon balm, Lime flowers, Mullein leaves or flowers, Rose flowers, Rose geranium leaves, Violet leaves or flowers, Peach geranium leaves,
Stimulating Herbs: Basil Ray, Calendula flowers, Lavender, Marjoram, Mint, Pine needles, Rosemary, Sage, Thyme, Pine geranium leaves, Apricot geranium leaves
Herbs for Aching Muscles: Bay, Juniper berries, Oregano, Poplar buds and bark Sage, Strawberry leaves, Clorinda geranium leaves,
Herbs to Reduce Stress: Bee balm, Lemon balm, Lavender, Rose, Rose geranium leaves
Bath Oils
A few drops of sweetly scented oil transform the bath From a necessity into an indulgent luxury. If you’re taking a bath to get clean as well as to relax, wait until you’ve been in the tub for about ten minutes and then add the oil. The oil coats your skin and keeps water From penetrating. Be careful getting in and out of the tub, because the oil will make it slippery.
1 tablespoon herbal essential oils (lavender, rose, jasmine, sandalwood)
4 tablespoons almond oil
1 tablespoon vodka or undenatured alcohol
Small glass or plastic bottles
Mix the ingredients in a glass jar with screw-on lid. Pour into small decorative jars and label. This mixture makes 3 ounces (90 ml). Lasts indefinitely. From: Handmade Gifts From a Country Garden by Laura C. Martin
Geranium Cooler
3 leaves From a rose-scented variety
3 leaves From a peppermint-scented variety
1 leaf of any scented variety to be used as a garnish or decoration
6 whole cloves
2 tea-bags
A very small pinch of salt, not enough to taste
Sweetening if desired
Pour 1 cup boiling water over all the ingredients, cover and infuse for five minutes. Sweeten to taste, perhaps with honey. Strain, cool and chill, and serve over crushed ice with a leaf in each of the two glasses. Cool and refreshing for a hot summer’s day. Servings: 2. From: Geraniums and Pelargoniums by Jan Taylor
Iced Tea with Geranium Sugar
Rose, apple and lemon geranium leaves are particularly suitable for flavoring China tea. Steep one or two leaves per cup of hot water along with the tea. Let steep to desired strength. Allow to cool. Pour into a jug filled with ice. Add geranium sugar as desired to flavor tea. From: Scented Geraniums and Pelargoniums by Denise Craig
Geranium Iced Tea
Float one or two fresh lemon-scented geranium leaves in this cool summer drink. P. tomentosum is especially nice in herbal teas, hot or cold, but rose-scented leaves could be used instead.
4 teabags or 2Tbs loose tea
6 medium-sized lemon-scented geranium leaves, washed
12 cloves
thinly sliced lemon, to decorate
crushed ice, to decorate
sugar (optional)
Place the tea, geranium leaves and cloves in a warmed teapot. Fill with 2 ½ cups boiling water, leave to infuse for 5 minutes, then strain, cool and chill. Fill tumblers with crushed ice, then pour over the tea, and decorate each glass with a lemon slice. Sweeten, if wished. Serves 4 From: The Complete Geranium by Susan Condor
Ice Cubes
Very pretty ice cubes can be made using sprigs of lemon-scented or other small scented pelargonium leaves. Place a sprig or whole leaf into each section of the ice tray and cover with 2 cm of water. Use these flavored cubes to cool ice tea and party punches. From: Scented Geraniums and Pelargoniums by Denise Craig
Rose Geranium Fruit Fizz
Bring 2 cups washed rose geranium leaves and 4 cups cold water to boil, but do not boil. Let liquid cool. Strain into large jar. Discard leaves. Add:1 cup sugar, 8 cups cranapple juice, 4 cups orange juice, 1 2-liter bottle diet Slice. Mix and serve over ice.
By Lois Mills, an active member of the Western Reserve Unit of the Herb Society of America. Loia is developing beverage recipes such as these for the unit’s new cookbook which is due for publication in 1990. Lois lives in Rocky River, Ohio. From: Scented Geraniums Handbook by Western Reserve Herb Society
Cooking with the Scenteds
The culinary uses of the scenteds are intriguing. Probably the best known is rose geranium jelly. Placing a single geranium leaf at the bottom of a jelly glass before pouring in apple jelly results in a delicately flavored rose jelly. Another scented geranium jelly recipe with a stronger flavor appears below. From: Growing and Using Scented Geraniums by Storey Communications, Inc.
Scented Geranium Jelly
1 quart apple juice or cider
2 cups fresh scented geranium leaves (rose, mint, or fruit)
5 cups sugar
Simmer leaves in apple juice 10 minutes. Remove leaves. Add a fruit pectin and bring to a full boil (one that cannot be stirred down). Add sugar and boil hard for 1 minute. Skim off with a metal spoon and pour into hot jars. Judy Lewis, Lewis Mountain Herbs. From: Growing and Using Scented Geraniums by Storey Communications, Inc.
Thick Geranium Blackberry Jelly
You can make as much jelly as you like, but less than 1 LB of blackberries is rather fiddly for the amount of washing up involved, and over 5lb at a time is unwieldy.
blackberries
preserving sugar
scented geranium leaves, roughly 1 medium-sized leaf per 1lb blackberries
Wash and pick over the blackberries and stew with geranium leaves, a medium-sized leaf per every approximate pound, in a little water over low heat until soft. Sieve to remove the pips and leaves, and return the pulp to the pot. For each 2 ½ cups pulp, add 1lb sugar. Heat slowly to dissolve the sugar, then bring to a rapid boil, stirring, until the mixture jells, about 15 minutes. Check by dropping a small amount on a cold plate. Leave for a few minutes, then push it gently with your finger or a spoon. If it has started to solidify and form a wrinkled surface, it is ready. Draw off the heat and skim. Pour or ladle into clean, dry, warm jars, cover with waxed paper discs and seal. From: The Complete Geranium by Susan Condor
Rose Geranium Syrup
2 ½ cups water
2 cups sugar
1 handful rose geranium leaves
Place water and sugar in a deep saucepan; stir until dissolved. Boil 5 minutes without stirring. Remove From heat, add rose geranium leaves, cover, and steep 10 minutes. Strain syrup into a clean pan and boil for 30 seconds. Remove From heat. Add a few drops of red coloring and pour into sterilized jars. Will keep 6 to 9 months in refrigerator. Use this in hot tea over vanilla ice cream or puddings, or as a marinade for fruits.
Mary Peddie, Rutland of Kentucky. From: Growing and Using Scented Geraniums by Storey Communications, Inc.
Rose Geranium scented Sugar
This is great to have on hand for quickly flavoring a mixture when making cakes, biscuits and puddings. It can also be sprinkled on custards, biscuits and sponge cakes, Make the scented sugar by putting alternate layers of rose-scented pelargonium leaves and caster sugar in a dry glass jar or ceramic canister until the container is full. Cover tightly and leave in a warm place for a week or more, shaking From time to time. Sieve the sugar before using. From: Scented Geraniums and Pelargoniums by Denise Craig
Crystallized Geranium Leaves
Frosted whole leaves of lemon-scented pelargonium or small leaves picked From rose or peppermint are lovely for decorating an iced cake. They also make a fun substitute for sugar cubes in tea when celebrating a special occasion. They will keep for months stored in an airtight container. Select fresh dry leaves and use a fine brush to paint leaves evenly all over both sides with a little egg white. Sprinkle the leaves evenly but sparingly on both sides with caster sugar. Once coated place the leaves on a wire cooling rack in a dry place until the leaves are thoroughly dry. They can also be dried in a very low oven with the door left open. When dry, layer the leaves between tissue paper in an airtight container. From: Scented Geraniums and Pelargoniums by Denise Craig
Crystallized Geranium Leaves
Use crystallized scented geranium leaves with crystallized rose petals, violets or primroses to create a summery garland on a cake, whatever the time of year, or use the leaves on their own. Leaves range From palmate, lobed and arrow shaped to round, and From solid to lacy, but make sure the scent is suitable for a dessert.
scented geranium leaves, washed and dried
egg white
caster sugar
Gently break up the egg white with a fork. Pour the sugar into a shallow bowl. Using a small, soft artist’s brush, coat both sides of a leaf with the egg white. Dip in the sugar, thoroughly coating both sides. Brush with egg white and dip in sugar again, then place on a wire rack. Repeat until all the leaves are coated. Place the rack in the bottom of a very low oven with the door left ajar, for 10 – 15 minutes, or until dry and crispy. Cool, then store in an airtight container. From: The Complete Geranium by Susan Condor
Chocolate Geranium Leaves
These make wonderful decorations for cakes and desserts. Although peppermint-scented leaves will impart a delicious aroma of choc-peppermint, the non-felted varieties are best for coating with chocolate. Apple- and coconut-scented leaves are ideal as their sizes are fairly uniform and the outline not too intricate. Choose well shaped, suitably sized leaves. Wash and dry thoroughly before using. Melt compound cooking chocolate over hot water. Allow to cool, but not set. Using an artist’s brush with a flat tip, brush chocolate evenly over the back of the leaves. Refrigerate until set. When the chocolate is set, carefully peel leaves away From the chocolate. Store leaves in the refrigerator or cool place until ready to use. From: Scented Geraniums and Pelargoniums by Denise Craig
Rose Geranium Ice Cream
Cultivars with rose-scented foliage include ‘Attar of Roses’, with prolific mauve flowers and a hint of lemon to its flowery scent: ‘Lady Scarborough’, with purple veined, pink flowers; and ‘Grey Lady Plymouth’, with silvery foliage and purple-veined rose blossom.
6–8 medium-sized rose geranium leaves, washed and dried
3 cups double cream
6 egg yolks
10 oz caster sugar
pinch of salt
2 – 3 drops red food coloring (optional)
rose petals and geranium leaves, to decorate (optional)
Place the leaves and cream in a saucepan. Heat to just below boiling point, then set aside, off the heat, to infuse for 30 minutes. Place the egg yolks, sugar and salt in a bowl and whisk until the mixture is pale and leaves a trail when the whisk is lifted. Strain the cream slowly into the egg mixture, whisking as you pour. Add 2–3 drops red food coloring, if wished. Return the mixture to the saucepan and cook over very low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. Cool, stirring From time to time. Pour the mixture into a plastic freezer container, then freeze until hard to a depth of 1 in. round the edges. Turn into a chilled bowl, whisk until smooth, then quickly return to the freezer. Repeat at least once more. Remove From the freezer 20 minutes before serving, to soften slightly. Transfer to serving bowls and decorate, if wished, with fresh rose petals and geranium leaves. Serves 6 – 8
Scented Geranium Sorbet
2 cups sugar
5 cups water
¾ cup chopped lime- and lemon-scented geranium leaves
Place ingredients in saucepan and bring to a boil, stirring occasionally. When syrup reaches boiling point, reduce heat to low and simmer until thick (15 minutes), then freeze. While syrup is freezing, stir to break up ice crystals. The more you stir and refreeze, the smoother the sorbet. Serves four. For a light, refreshing dessert, fry this recipe. It's just the right touch after dinner.
Cathy Renner, Rhamekins Herb Farm. From: Growing and Using Scented Geraniums by Storey Communications, Inc.
Geranium Cream with Berries
This delicately scented cream can be made one or two days ahead of serving.
1/3 cup double cream
2 or 3 rose-scented pelargonium leaves
9 ounces cream cheese
4 TBS caster sugar
14 ounces chilled summer berries such as raspberries, blueberries or strawberries
extra rose-scented leaves
caster sugar for serving
In the top of a double boiler gently heat the cream with the pelargonium leaves until just simmering. Do not allow to boil. Remove From the heat, cover and leave to cool. Strain the cream and gradually stir into the cheese until smooth. Add one or two fresh rose pelargonium leaves to the mixture. Cover and let stand in a cool place for 12 hours. Discard the pelargonium leaves and stir in the caster sugar. Spoon the cream into a mound on a serving plate. Surround with the berries. Serve extra caster sugar or rose geranium sugar for sprinkling over fruits separately. From: Scented Geraniums and Pelargoniums by Denise Craig
Herb Geranium Butter
When rolled and sliced into rounds, this butter makes a flavorful garnish to steaks, chops, fish, baked potatoes and hot vegetable dishes. The finer you chop the geranium leaves, the better. Chives are more easily dealt with using scissors; thyme leaves, being naturally diminutive, simply need stripping From their wiry stems.
1 tsp. freshly snipped chives
1 tsp. freshly chopped parsley
1 tsp. fresh thyme
½ tsp. freshly chopped lemon-scented geranium leaves
6 oz salted butter, slightly softened
Work the herbs into the butter, mixing until they are evenly distributed. Chill for a few minutes. Turn onto aluminum foil and pat into shape, forming the butter into a long roll, about 1 1/2 in wide. Wrap and chill. Before serving, cut into slices ¼ to 1/3 inch thick. From: The Complete Geranium by Susan Condor
Scented Geranium Salad Dressing
1 leaf apple-scented geranium
1 leaf rose-scented geranium
4 leaves lemon-scented geranium 1 small leaf mint-scented geranium
3 T. white wine vinegar 1 T. sugar
½ cup olive oil
Put all ingredients in blender except olive oil. Blenderize completely. Add olive oil in a slow stream while blender is running on slow speed. Store in refrigerator and shake before using. Use on a Bibb lettuce and fresh fruit salad.
Optional: the addition of 1 t. paprika gives a spicy zing. by Kathleen Gips, From: Scented Geraniums Handbook by Western Reserve Herb Society
Sweet ‘n’ Tangy Barbecue Sauce
Give chicken, chops, steaks or spare ribs an extra lift with this subtle barbecue sauce.
2 garlic cloves
4 medium-sized lemon-scented geranium leaves
½ cup runny honey
½ cup dark soy sauce
½ cup olive oil
1Tbs vinegar
½ tsp. ground ginger
pinch of salt
Crush the garlic and finely chop the scented geranium leaves. Mix all the ingredients an use as a marinade or for basting. From: The Complete Geranium by Susan Condor
Lime Potted Prawns
If you can’t get the admittedly rare P. nervosum, use a lemon-scented type. Brown bread and butter are the traditional accompaniments to this first course or light luncheon dish.
6 medium-sized, lime-scented geranium leaves
6oz butter
8oz peeled, fresh or defrosted frozen prawns, plus extra for garnishing
½ tsp. mace
½ tsp. cayenne pepper
½ tsp. crushed green peppercorns
pinch of salt
Crush 2 leaves with your fingers and place the leaves and butter in a small saucepan over a low heat. When the butter is frothing but before its starts to brown, remove From the heat, skim and leave for 30 minutes for the mixture to steep. Remove the leaves, add the prawns and seasoning and cook over a low heat, stirring for 3–4 minutes, until the prawns are cooked, if fresh, and the mixture is very hot but not coloring. Spoon into 4 ramekins, pressing the shrimps lightly, to make sure they are covered by the butter. Cool, then chill. Before serving, garnish each with a few prawns and a geranium leaf. Serves 4 From: The Complete Geranium by Susan Condor
Quick and Easy Rose Scented Geranium Biscuits
Melt two tablespoons of butter or margarine on low heat in a 8" or 9" cake pan. When butter is melted, add two tablespoons of brown sugar and stir until blended and bubbling slightly. Remove from heat and sprinkle 12 finely chopped leaves of rose scented geranium on top of mixture in cake pan, covering evenly. Place 8 to 10 ready made buttermilk biscuits (like Hungry Jack) in pan and bake at 400 degrees for 10 minutes or until lightly browned. Remove from oven and immediately turn over (geranium side up) onto a plate. Serve warm for breakfast, tea time or as dinner rolls. by Kathleen Gips, From: Scented Geraniums Handbook by Western Reserve Herb Society
Baked Apples
Leaving the base of the apples intact, remove the core with a knife or apple corer. To prevent the skins From bursting score the skin in several places. Fill the cavities with a mixture of brown sugar, cinnamon and a nut of butter. Place some apple-scented or rose-scented pelargonium leaves in the bottom of a baking dish and stand the apples upright on them. Dribble lemon juice over apples and add a little water to prevent sticking. Bake uncovered in a moderate oven for approximately 30 minutes or until tender. Serve hot, topped with whipped or plain cream. From: Scented Geraniums and Pelargoniums by Denise Craig
Lemon ‘geranium’ Cake
10 leaves From a lemon-scented variety, well washed and dried
2 tablespoons milk
2 eggs
4 ounces (8 TBS) castor sugar
4 ounces (8 TBS) ‘tub’ or whipped margarine
5 ounces (10 TBS) self-raising flour pinch salt
1 level teaspoon baking powder
Place leaves and flour in an airtight container for two hours, pressing the leaves and stirring occasionally. Remove leaves and arrange on the base of a greased cake tin. Place the rest of the ingredients into a large bowl and beat all together for two minutes, until mixture is smooth – do not over beat. If using an electric mixer only beat until all ingredients are incorporated and smooth. Place in cake tin on top of leaves and bake at 350 degrees for twenty to twenty-five minutes or until cake begins to come away From the tin sides. Remove From the tin – the leaves may be removed or left on the base. Split the cake in half and fill with seedless jam. From: Geraniums and Pelargoniums by Jan Taylor
Rose Geranium Pudding Cake
3 eggs
2 teaspoons grand lemon peel
¼ teaspoon rose geranium sugar
½ teaspoon sugar
1 cup milk
3 tablespoons flour
¼ cup lemon juice
Beat egg yolks until foamy. Mix in peel and sugars. Add alternately: milk, flour, lemon juice. Fold in stiffly beaten whites. Butter a two quart casserole. Put four large rose geranium leaves in the bottom and pour in batter. Place in a deep pan of water and bake at 350 degrees for 1 hour. Cake will be on top and a thick sauce underneath.
From Herb Cookery, Volume I by the Otago Herb Society, New Zealand. From: Scented Geraniums Handbook by Western Reserve Herb Society
Pleasing Pelargonium Poundcake
Make or buy a pound cake. With a pastry brush liberally brush brandy (about ¼ cup) onto one side of the cake at a time. If there are holes in the surface of the cake try to dab the liquor into the holes. As you complete a side, place washed and slightly bruised geranium leaves (will need about 20 for a medium cake) on the finished side of the cake. The leaves must be put on the brandied sides immediately so that the alcohol can absorb the flavor of the geranium. Hold each side of leaves in place with plastic wrap: as you proceed to the next side. Repeat with all sides and tightly wrap the leaved cake in the plastic wrap. Let set 18 to 24 hours at room temperature. Unwrap cake, remove leaves, cut slices and serve immediately. The taste of the scented geranium will keep in the cake for about four hours after unwrapping. A sauce of whipped cream mixed with minced scented geranium leaves and geranium sugar would be the perfect topping.
Variations:
Kirsch brandy and rose geranium
Raspberry brandy, peppermint geranium and chocolate cake Triple sec and Rober’s lemon rose
By Donna Schenk, an active member of the Western Reserve Herb Society who lives in Peninsula, Ohio. From: Scented Geraniums Handbook by Western Reserve Herb Society
Rose Geranium Madeira Cookies
These quaint, sentimentally inspired cookies, combining as they do two relics of the Victorian era, are ideally suited for serving as dessert or for lunch with fresh fruit. Rose water is available at health food or gourmet food stores or you can make your own rose geranium water From recipe above.
1 large egg
2/3 cup plus 3 tablespoons sugar
3 tablespoons unsalted butter or margarine, at room temperature
2 cups unbleached all-purpose or whole wheat pastry flour 2 teaspoons baking powder
½ teaspoon salt
2 tablespoons minced fresh rose geranium leaves1
1/3 cup sweet or medium-sweet Madeira
2 teaspoons rose water (or rose geranium water)
1 teaspoon ground cardamom seeds
24 small rose geranium leaves or flowers
Preheat the oven to 350ºF. Beat the egg until lemon colored, then add 2/3 cup sugar and butter and beat until light and fluffy. In another bowl, combine the flour, baking powder, salt, and minced rose geranium leaves, then add to the egg mixture alternately with the Madeira. Add the rose water, mix well, and chill 30 minutes. Combine the 3 tablespoons of sugar and cardamom in a small dish. Roll the dough into 1-inch balls, then roll in the sugar-cardamom mixture. Place the balls on a greased or parchment-covered baking sheet or one coated with a nonstick cooking spray. Leave 2 inches between cookies. Press a rose geranium leaf or flower well into the cookie. Bake until lightly browned, 8 to 10 minutes. Remove and cool on wire racks. Store in an airtight container. Makes 2 dozen cookies. From: Recipes From an American Herb Garden by Maggie Oster
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