Lemon Geraniums in the Kitchen
Answered by: Yvonne Tremblay
Question from: Monique
Posted on: February 22, 2007

I have a rather simple question that I just can’t seem to find an answer too. I’m trying to find out a little information about lemon geraniums:

1. When referring to cooking with lemon geraniums, are they referring to "ALL" lemon scented geraniums? There doesn’t seem to be a straight named "lemon geranium" but rather "Frensham lemon-geranium" or "fingerbowl lemon geranium". Are they all the same?

All types of lemon geraniums belong to the family of scented geraniums called Pelargoliums, of which rose geraniums is also a member. Yes, different hybrids (variations) have their own name/identification and may be generalized as all being lemon geraniums for their lemony scent/aroma. They vary in the amount of citronella, leaf shape/colour, flower type, etc.

2. Can you eat the leaves of this plant? Or did I hear wrong about how to use this plant in the kitchen?

The leaves are edible and use to make jellies and teas (infusing the liquid such as juice or water), finely chopped up and added to cookies, to line a cake/loaf pan before baking, infused in milk to make custards (leaves strained out after steeping in hot milk or cream). Leaves can also be dried for potpourris or added to finger bowls.

Please help me before I make the tummy’s of some innocent people rumble. Thank you so much sincerely.

Back to Culinary Herbs and Their Uses | Q & A Index

Copyright © 1997-2014 Otto Richter and Sons Limited. All rights reserved.