Scented pelargoniums The flowers and leaves have fragrances from almond, apple, chocolate mint, coconut, lemon, nutmeg, old spice, peppermint, rose, and strawberry. The small flowers come in delicate pinks and purples. The leaves come in all shades of green, large to small, from smooth to fuzzy textures, and curved or serrated edges.
The leaves are ideal for crystallizing to scattered on desserts. Freeze the smaller leaves and flowers in ice cubes to float in beverages. An old-fashioned classic is to line the bottom of a cake pan with rose-scented geraniums before filling with batter and baking. The flavor infuses the cake. Yum. (There, I said it.)
* The Citronelle variety, that is for sale everywhere, has an strong unpleasant fragrance and may not be edible. You probably won't want to anyhow.
Edible parts: Blossoms, leaves
Disclaimer: All of the flowers listed here have been researched, however, individuals consuming the blossoms, petals, stems, leaves, or tubers of the plants contained on this website do so entirely at their own risk. Consume only plants that have been organically grown and check for any bugs crawling inside the blossoms. The edible parts of each plant are noted above. The latin name is provided for each specific plant; common plant names can include other plants that are inedible. It is best for pregnant persons or those that have plant allergies to not eat any of these flowers even though we have noted the ones that should definitely be avoided. If in any doubt please consult with your doctor.
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