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Nutmeg, Peppermint, Ginger, Rose, Lemon-Leaf - sounds like a list for your herbalist? Or, the martini bar? Well, perhaps, but they're also some of the piquant fragrances of the Scented Geraniums, an herb that's a delightfully versatile must-have in your garden. Not to be confused with the red or pink geraniums frequently seen in summer containers, the Scenteds are not a Geranium, but rather a Pelargonium. The name comes from the Greek pelargos, meaning stork, and refers to the beak-like seed cases that follow the smallish five-petaled blossoms.
But the flowers, though a bonus, are not the point. It's the leaves - from frilly to fern-like to round and saucer-shaped - the foliage contains the aromatic scent, released by the sun, or (more fun) by petting or crushing between your fingers. The leaves range from lime-green to gray-green to variegated or speckled and look amazing in containers, strategically placed to easily satisfy the undeniable lust to touch and fondle these textural beauties.
But there's more, the Scenteds also have a place in the kitchen! The leaves can be infused into tea, or baked goods - usually by steeping in liquid or batter, discarding the leaves before serving. Subtly appealing in Chocolate Truffles or Creme Brulee! Another method of infusion is layering leaves in a jar of sugar and leaving it for a couple weeks to produce delicately flavored sugar - used for baking or beverages. A Lemon Drop Martini with rim iced in Lemon-Leaf sugar anyone?
