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The following information applies to all varieties. Pelargonium or scented geraniums are aptly described as living potpourri for the home. They are not grown for their flowers, but for their scent. Most are native to South Africa and became popular with Victorians when the colonists brought them back to Britain with them. Unlike other garden plants that are fragrant only when blooming, scenteds are fragrant all year long. The scent is contained in the small beads of oil produced in the glands at the base of the leaf hairs. Bruising or crushing the leaves breaks the beads and thus the plant releases its scent. All are wonderfully fragrant and have a distinctive smell, but to my nose only a few smell like their names: apple, lime, and the lemon geraniums, to be exact. I leave it to each individual nose to determine the smell of each.
Harvest and Use: Scenteds are a fine addition to fresh cut bouquets. Long stems of foliage will keep for 2 to 3 weeks. During Victorian times this foliage was a favorite in tussie-mussies, the traditional, small bouquets from fresh cut flowers.
Scented geraniums, like culinary herbs, have a place in the kitchen. Layer leaves in sugar to flavor. Line the bottom of a cake pan with leaves before pouring in the batter. Dunk bunches in apple jelly before removing from the heat. The leaves can be added to fruit punches, vinegars, salads, and marinades. They combine well with lemon verbena, lemon basil, lemon balm, and mints. Try steeping rose scented, lemon, or ginger leaves in black tea for a treat. Add cloves and slices of lemon and orange to hot or iced tea. Freeze in ice cubes to add to cold drinks later.
Cultivation: Scenteds are not difficult to grow. By following a few easy tips, they will flourish. They grow best in temperatures that range from 50 to 60 degrees at night and 65 to 75 degrees during the day. In frost-free areas they can be grown outdoors all year. They like a fast-draining soil and full sun. When grown in a pot, use a soil-less mix of half peat moss and half perlite. Garden soils tend to pack down and drain too slowly, depriving the roots of oxygen. They like a slightly acid soil close to a pH of 6.5.
They do well in dry areas where other plants might have difficulty surviving. Pathways edged with scenteds give off their fragrance when passer-bys brush against them. Their varied leaf shapes, texture, color, and variegation make them ideal for a window box. Try combining them with nasturtiums, pink or purple petunias, trailing verbenas, and ground ivy. Don't crowd the plants as they need good air circulation. In frost areas, they can be grown as annuals or brought in during winter. They do well on a windowsill. Do not bring them in after the night temperature drops below 45°F, as they will be shocked by the warmth, causing leaves to yellow and drop. Scenteds need four hours of sunlight. In lieu of this, fluorescent lights mounted a few inches from their tops will provide enough light. Repot your scenteds every 2 years.
Scenteds are fussy about how they are watered. Over-watering promotes soil-borne diseases and soft growth. Under-watering causes slow growth and yellow-wilted leaves. Water when the top of the soil feels dry. Water until it runs out the drainage holes. This not only wets the soil, but flushes out salts left from fertilizers. Never let pots sit in a saucer of water, and keep water off foliage and flowers to prevent the spread of diseases. Watering in the morning on a sunny day keeps leaves from being wet all night.
Scenteds are heavy feeders of magnesium. A teaspoon of Epsom salts will provide enough magnesium for good growth. During the growing season from April to October, fertilize with 15-15-15 or 15-30-15 mix, applying half the recommended amount every second watering. Fertilize this way every eighth watering the rest of the year.
Except for the few that are compact, scenteds need to be pruned for a full shape. Otherwise, they become ungainly and leggy. Snipping off the tip of a growing stem will force it to grow a