The question of whether geraniums are edible is answered with a careful “yes,” though this is complicated by a long-standing botanical error that introduces significant safety concerns. The plants commonly sold and grown as “geraniums” are aromatic herbs whose leaves and flowers can flavor foods and beverages. This culinary use is exclusive to a specific group of plants, and consuming the wrong variety can lead to mild but unpleasant reactions. Safety hinges entirely on correctly identifying the specific plant genus, which means moving beyond the common, often inaccurate, name used in garden centers.
Understanding the Geranium Pelargonium Difference
The confusion between edible and non-edible varieties stems from a mix-up that occurred centuries ago when botanists first classified the plants. Both the true Geranium and the popular ornamental Pelargonium belong to the same plant family, Geraniaceae, but they are separate genera. The name “geranium” is now mistakenly applied to most of the brightly colored bedding plants that are actually species of Pelargonium. When people refer to “scented geraniums” that are used in cooking, they are invariably talking about Pelargonium species.
Distinguishing between the two genera visually is the most reliable safety measure for the home cook. The true Geranium, often called cranesbill, typically produces flowers with five symmetrical petals that are identical in size and shape. These plants are usually hardy perennials that survive year-round in temperate climates. In contrast, the edible Pelargonium species have flowers with a distinct bilateral symmetry, featuring two upper petals that differ in size and shape from the three lower petals. Pelargoniums are generally tender plants, grown as annuals in cooler regions, and many possess the strongly scented foliage desirable for culinary use.
Culinary Varieties and Edible Plant Parts
The edible varieties are found within the scented-leaf Pelargonium group, whose aromatic oils lend distinct flavors to food. The two most popular types are the rose-scented (Pelargonium graveolens) and the lemon-scented (Pelargonium crispum or P. citrosum), prized for their floral and citrus notes. Other varieties offer unique flavor profiles, such as peppermint, nutmeg, apple, and even chocolate mint. The essential oils are concentrated in the leaves, which are the primary part used for flavoring, while the flowers serve mainly as a beautiful, edible garnish.
The leaves themselves are not typically eaten whole but are used as an infusion agent to impart their flavor to other ingredients. Rose-scented leaves are often layered with sugar in a sealed jar, allowing the sugar to absorb the delicate aroma over several weeks for use in baking or teas. Lemon-scented leaves can be steeped in hot water to create a fragrant herbal tea or added to simple syrups for cocktails and lemonades. These leaves are also commonly placed in the bottom of a cake pan before baking to subtly perfume the finished cake.
Safe Harvesting and Preparation Guidelines
Safety begins at the source, as only plants grown specifically for culinary consumption should be used. Plants purchased from florists or garden centers are often treated with systemic pesticides and commercial fertilizers that are not approved for edible crops. These chemicals can linger in the plant tissue and pose a health risk if ingested. It is safer to grow your own from a trusted culinary source or buy specifically labeled edible flowers.
When harvesting, the leaves and flowers should be picked early in the day after the dew has dried, as this is when their aromatic oil concentration is highest. Before using any part of the plant, thorough washing is necessary to remove surface dirt or small insects. The delicate flowers should be rinsed gently under cool water and patted dry carefully with a paper towel. For infusing liquids, the leaves can be lightly bruised or chopped just before use to help release the fragrant essential oils.
Culinary preparation often involves using the leaves to scent a base ingredient rather than eating them directly. A common method is to infuse the leaves into milk, cream, or alcohol, which are then strained before use in ice cream, custards, or baked goods. Another simple preparation involves making a scented vinegar by steeping the leaves in white wine vinegar, creating an aromatic base for salad dressings. The edible flowers from the Pelargonium species are generally used raw to decorate salads, desserts, and drinks, contributing a hint of flavor and visual appeal.
What Happens If You Eat the Wrong Geranium
Consuming the wrong type of plant, particularly the non-scented ornamental Pelargoniums or other misidentified species, can result in mild adverse effects. Pelargonium species contain essential oils, such as geraniol and linalool, which are known to be mildly toxic. While severe poisoning in humans is extremely rare, ingestion of non-culinary varieties most commonly causes gastrointestinal upset. Symptoms are usually limited to vomiting, diarrhea, and a stomachache.
Beyond internal ingestion, handling certain ornamental Pelargonium varieties can sometimes lead to skin reactions. The sap or foliage of some species may cause contact dermatitis, manifesting as a mild rash, redness, or burning sensation in sensitive individuals. If accidental ingestion of a non-culinary plant occurs, especially in children, the best course of action is to contact a local poison control center immediately. Though the effects are generally minor, professional advice ensures proper assessment and guidance for the specific plant and amount consumed.