Welcome to the summary page for FabulousFusionFood's Edible Flowers guide to Scented Geranium along with all the Scented Geranium containing recipes presented on this site, with 1 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.

These recipes, all contain Scented Geranium as a major edible flower.

The Geranium, Pelargonium spp is a genus of about 200 species of perennials, succulents and shrubs of the Geraniacea (geranium) family, commonly known as 'geraniums' or 'storksbills'. Originally from Southern Africa, they were first brought to Europe around the 1600s and soon became a mainstay of the perfume industry due to their aromatic leaves (P triste and P graveolens being the main aromatic species). Although scented Pelargonium exist which have smells of citrus, mint, or various fruits, the varieties with rose scents are most commercially important. As a result pelargonium leaves (often termed 'scented geranium' leaves) are used in cookery both as flavourings for cakes and to impart flavour to sugars.

Garden geranium (Pelargonium x hortorum; syn Pelargonium zonale) is one of the most common ornamental potted-plants, with over 200 varieties. In addition to the leaves being used for culinary purposes the petals of petals of scented geraniums also have culinary value and can be used to flavour cakes and muffins and can also be used to make ice creams and sorbes as well as being decorative in salads.