The question of whether you can eat geraniums has a complex answer rooted in a centuries-old botanical naming mix-up. Many plants commonly referred to as “geraniums” in garden centers and home settings are perfectly safe for consumption, while others should be strictly avoided. The confusion stems from the fact that the popular, brightly colored bedding plants are not the true botanical Geranium species. Understanding this distinction is the most important step before attempting to use any part of the plant in the kitchen. To safely explore the culinary potential of this widely grown flower, gardeners must learn the precise identity of the plant, separating the edible varieties from the merely ornamental ones.
The Critical Distinction: Geranium Versus Pelargonium
The plants known to most people as geraniums belong to the genus Pelargonium, a group taxonomically separate from the true Geranium genus, often called cranesbills. Both genera belong to the same plant family, Geraniaceae, but they are genetically distinct and possess different characteristics and edibility profiles. This botanical separation was established over 200 years ago, though the common name “geranium” persisted for the popular South African imports.
A key physical difference lies in the flower structure. True Geranium species produce symmetrical flowers with five petals that are nearly identical in size and shape, creating a uniform, star-like bloom. In contrast, Pelargonium flowers are typically asymmetrical, featuring two upper petals distinctly different from the three lower petals.
Another distinguishing feature is hardiness. True Geraniums are generally hardy perennials with soft, herbaceous stems that return each year, even in cold climates. Pelargoniums are tender perennials, often grown as annuals in cooler regions, with thicker, sometimes woody stems that will not survive a harsh winter outdoors. The scented varieties, which are the edible ones, are found exclusively within the Pelargonium genus.
Safety and Toxicity Concerns
While many Pelargoniums are used for culinary purposes, the safety profile of non-edible types must be understood. Common ornamental Pelargonium species, such as zonal or ivy geraniums, contain low concentrations of the monoterpene alcohols geraniol and linalool. These compounds are responsible for the plant’s mild toxicity to humans and pets.
Ingestion by humans can lead to mild gastrointestinal symptoms, such as stomach upset or vomiting, though severe cases are extremely rare. Contact with the foliage may also cause allergic contact dermatitis or skin irritation in sensitive individuals. The plants pose a greater risk to household pets; Pelargonium species are listed as toxic to dogs, cats, and horses, potentially causing symptoms like lethargy, loss of appetite, and vomiting. Only carefully identified, verified scented varieties should be used for consumption.
Culinary Uses of Scented Pelargoniums
The edible varieties are the scented Pelargoniums, cherished for the essential oils concentrated in their leaves, which impart diverse and complex flavor profiles. These leaves are not typically eaten whole but are used as an aromatic infuser, similar to a bay leaf. The most popular varieties are categorized by their distinct aromas:
Rose (Pelargonium graveolens)
Peppermint (P. tomentosum)
Lemon (P. crispum)
Apple-scented types
One straightforward culinary application is creating flavored sugars and syrups. Leaves are layered with granulated sugar in an airtight container for several weeks, allowing the aromatic oils to transfer and produce a delicate scent infusion perfect for baking or sweetening tea. The leaves can also be placed on the bottom of a cake pan before baking to subtly flavor the underside of a cake or quick bread.
The leaves and flowers are excellent additions to beverages, providing a refreshing twist to iced tea, lemonade, or cocktails. Lemon-scented leaves can be steeped in hot water to create a fragrant herbal tea or boiled to create an aromatic base for iced drinks. The delicate flowers can also be candied and used as an elegant garnish on desserts or frozen inside ice cubes for a decorative touch in summer drinks.
Cultivation Tips for Edible Varieties
Anyone planning to use scented Pelargoniums for cooking must ensure the plants are grown under specific conditions to maintain their edibility. The most important rule is to cultivate them organically, avoiding all synthetic pesticides, herbicides, and fungicides that could contaminate the leaves and pose a health risk upon consumption. These scented varieties thrive in full sun conditions, which encourages the maximum production of the aromatic essential oils responsible for their flavor.
They require well-drained soil, as they are native to dry, warm climates and are susceptible to root rot if overwatered. Applying a balanced liquid fertilizer every two to three weeks during the active growing season will support robust foliage production.
For the best flavor, harvest the leaves just before you plan to use them, preferably in the morning after the dew has dried, when the concentration of aromatic oils is highest.