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The sweet-scented many-flavored leaves of geraniums are used in pound cake, jellies and compotes, or merely as floaters in finger bowls.

Use a lime-scented leaf in custard or an apple-flavored one in baked apples.

For lime flavor try Pelargonium nervosum; for apple, P. odoratissimum; for mint, P. tomentosum; for rose, P. graveloens.

These geraniums are tender but grow well in posts under ordinary household conditions.

See our indoor herb container gardening page here.

Back to the index of culinary herbs

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