Angela Rainey has emailed us some excellent Recipes that you might like to try out

(July 18, 2013)


Scented Geraniums are classified as HERBS
and the aromatic leaves are excellent in all types of cooking.

The oils contained in the leaves impart completely natural flavour in Recipes, which means no chemical of any description.

We pick the leaves from our Parent plants on the day of posting and they are usually delivered within
24hrs - 48hrs.

The leaves will remain fresh for use for a good 7 days if stored in the fridge in an airtight container.


We offer a variety of different scents/aromas to choose from.

The most opular scents are lemon and rose, although there are many others.


Scented Leaf Pelargonium leaves are so versatile that,

'you will only ever be limited by your own imagination!'


Freshly Picked Aromatic Scented Geranium Leaves
for Recipes, Herbal Remedies, Aromatherapy + many other Uses
£5.00 incl. P & P
Available by post to the UK only

Click Here
for full information of scents/aromas available
Use the drop down menu on this page to make your choice.

Angela, in 2010, kindly emailed us some really good Recipes, which you will find below.  Scroll down the page for some inspirational ideas.

Here’s the lovely email that we received from Angela:

'I have recently moved into a flat with a garden – a real luxury for me – and I am looking at what to grow for next year.  Scented Geraniums have always fascinated me and I spent a whole afternoon scouring the internet and also found all these amazing recipes and couldn’t believe how much there is out there.  It was a bit like a child let loose in a sweet shop!!  It was also what prompted me to order from you.  I have sent you the recipes which are below.
You may already have these recipes – but better twice than not at all.  I think I’m hooked and can’t wait for my plants to grow.  May even add to them next year!!
I think you are right that dried leaves would lose the intensity of flavour – a lot would depend on conditions and it could give variable results.  I am going to put some of the Rose leaves into Jojoba Oil and see what happens.  It’s exciting.
Best wishes and many thanks for such an amazing website.'

Many thanks Angela for the email and the Recipes, very much appreciated.
Annie & Guy


using leaves from Scented Leaf Pelargoniums

Scented  Geranium  Flavoured  Lemonade  -  very nice indeed, very refreshing

2 oz  sugar
3 cups  water   (1 cup = 250 ml)
4  Lemon Scented Geranium Leaves   -   I chose large ones
¼ cup freshly squeezed lemon juice  (60 ml)

Put the sugar, leaves and half of the water into a saucepan and bring to the boil to dissolve the sugar, remove from the heat and cover. 
Allow to stand for 30 minutes or more.
Add the rest of the water and lemon juice to taste.

(I added the lemon juice in the quantities stated and it was too much it tended to overpower the subtle Geranium flavour.  Also be careful about leaving it to stand for too long – I did as I forgot about it! – and you get a 'green leaf' taste through it.  Not unpleasant but would be better without it.)

Rose  Geranium  Cookies  -  makes about 36  -  these are very very moreish indeed

3 oz  butter
8 oz  caster sugar
1 egg
125 ml milk
2 tsp Rosewater – or to taste
*** 2 tsp Rose Geranium leaves, finely chopped ***
12½  oz flour  -  I used Self Raising
1½ tsp  baking powder

Cream butter and sugar together until light and fluffy
Beat egg, milk and rose water together and add slowly to butter and sugar mix.
Sift dry ingredients and add to the creamed mixture, together with the chopped leaves, stirring until well mixed.
Lightly grease a baking tray  -  drop ½ - ¾ of a dessertspoon full of the mixture onto the tray.  Give them enough room to spread a bit.
Preheat oven to 180C degrees and bake for 10 – 15 mins.  (original recipe says 350 degrees for 8-10 mins)

Angela's Comments:  *** 2 tsp leaves *** is nowhere near enough – I used about 4 tbsp and although you can't actually taste the Geranium at the time, there is a subtle after taste.  Next time I shall try using more.  Think the flavour improves with keeping – if that's at all possible!!!
The original recipe also uses teaspoons for putting mixture on to the tray but the larger spoon gives a better size 'biscuit'.  They come up slightly crunchy on the outside and nice and soft in the middle.
It would seem that you can use the leaves in your favourite cake mix, place them in the bottom of the tin and then turn the cake upside down, sift with icing sugar and then carefully remove leaves – stencil effect.  

Scented Geranium leaves can also be used in the following ways: 

  • chopped up and used in pastry 
  • in butter  
  • to flavour milk puddings 
  • put into Apple Jelly (which you dissolve first and then repot); 
  • put into vinegar  -  5 fresh leaves for each 250ml liquid - possibilities seem endless.  I

Scented Rose Geranium Cake with Cardamon creme fraiche by Ptolemy Mann

Angela:  This sounds delicious but I have yet to try it.  P Mann calls it her seduction cake!!

Creme Fraiche
10 – 14  Cardamon pods
500ml  creme fraiche (full or half fat)
Slice the pods open and remove the seeds with the tip of a knife.
Grind the seeds using a pestle and mortar.  Add to creme fraiche, cover and leave in the fridge for at least an hour – the longer you leave it the stronger the flavour.

To make the Cake
6-8  Rose Geranium leaves - optional but highly recommended
4  medium eggs
175g  caster sugar
250g  ground almonds
Butter for greasing

Heat the over to 190C / 375F / Gas Mark 5.
Wash and pat dry the Rose Geranium leaves.
Grease the base of a spring form cake tin – diameter 22-26cm and arrange the leaves face down.  (You could line the tine with greaseproof paper and arrange the leaves on that.)
Beat the eggs with an electric whisk until frothy and add the sugar continuing to whisk until the mixture peaks softly.
Carefully fold in the ground almonds with a metal spoon.
Pour the egg mixture into the cake tin, taking care to keep the geranium leaves flat.
Bake for 35-40 minutes until golden brown and pulling away from the sides of the tin.
Test the middle with a skewer – if the tip comes out clean the cake is done.
Leave to cool for at least 15 minutes.

Scented Geranium Syrup
3  rose geranium leaves - optional but does increase the rose intensity
2  tbsp rose water
2  tbsp pale runny honey
Juice and zest of 1 lemon
8tbsp  water

Place all the ingredients in a small saucepan and bring to the boil.
Simmer until the liquid is reduced by half
Remove from the heat and strain / remove leaves.

The cake should now be cool enough to take out of the tin. 
Place a large plate, face down over the top and carefully flip both over.
Pour the hot syrup slowly over the cake, allowing time for the liquid to soak into the sponge.
You can make small holes in the bottom of the cake to help the syrup soak in.
Cover and let it sit for at least 30 minutes, or even overnight

Serve with cardamon creme fraiche on the side.

Angela finished her email to us by saying:
'I find the possibilites for using the leaves from my Scented Geraniums so exciting and can't wait for my plants to grow !!  Think I'm hooked.

Yes, Angela, Scented Leaf Pelargoniums really do have the tendency and ability to create a serious addiction!!
Thanks again from us both for the Recipes and we do hope that they will inspire many other people to have a go and use the leaves from their plants in Recipes.
Annie & Guy

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