Geraniaceae Recipes

Geranium [Pelargonium] Salad Dressing

Ingredients:

  • 1 cup natural yogurt
  • ½ teaspoon honey
  • ¼ teaspoon paprika
  • 2 leaves of any scented Pelargonium, cut finely

Blend together well. Chill 8 hours, then serve. Makes 16 tablespoons.

Citrus and spice scented leaves will probably give the most pleasing flavours. Try combining different scented leaves for additional possibilities.

Another Recipe from the Pine Ridge Garden Gallery, 1988-89 by Marjorie Mason

Lemon Crispum Sugar Cookies

Ingredients:

Lemon Crispum Cookies
  • 1 ½ cups flour
  • 1 teaspoon baking powder
  • ½ cup butter
  • 2/3 cup sugar
  • 5 (or more) finely chopped Lemon Crispum leaves
  • 2 drops lemon extract
  • 1 egg
         

Instructions:

  1. Sift together the flour and baking powder.
  2. Cream the butter and sugar together.
  3. Add the finely chopped Lemon Crispum leaves, 2 drops of lemon extract and beat in the egg.
  4. Add the sifted flour baking powder mixture and stir until all is combined into a consistent batter.
  5. Place a teaspoon full of the batter for each cookie onto a greased cookie sheet.
  6. Bake at 350 oC for eight to ten minutes or until golden brown.

Makes ~ 2 dozen cookies.

ALLERGY ALERT!! THESE COOKIES CONTAIN DAIRY {BUTTER}, WHEAT FLOUR AND EGGS.

Scented Geranium Almond Cookies

Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground mace [or other similar spice]
  • 1 cup butter
  • 1 ½ cups granulated sugar
  • 1 whole egg
  • 1 tablespoon water
  • ½ teaspoon almond extract and/or extract to match geranium leaves]
  • 2 to 3 tablespoons of chopped fresh leaves of a scented geranium [spice, citrus, mint or rose scented]
  • 1 ½ cups finely ground toasted almonds [or other ground nuts]
  • 2 teaspoons finely ground coriander seed [or other spice]
  • 2 teaspoons minced orange peel [use lemon peel if using lemon scented leaves]

Preparation:

Preheat oven to 350 oF. Combine dry ingredients , mix thoroughly and set aside. Cream butter and sugar together in a mixing bowl until fluffy, add the egg and mix well. Add the dry ingredients a little at a time, then add the water and extracts. Stir well. Add the scented geranium leaves, toasted almonds, coriander seed and orange peel. Mix them in thoroughly.

Roll the dough into little balls, press flat onto cookie sheets. Bake at 350 oF until slightly brown, about 20 minutes.

Adapted from The Herb Society of America, http://www.herbsociety.org , Recipe by Madeline Hill and Gwen Barclay, The Flavour Connection.

Scented Pelargonium Cake

Ingredients:

  • ½ cup soft butter
  • 1 ⅓ cup sugar
  • 2 teaspoons vanilla extract
  • 3 unbeaten egg whites
  • 2 ¼ cups cake flour
  • 2 ½ teaspoons baking powder
  • 1 cup milk

Line a 9” x 12” cake pan with wax paper.  Cover the wax paper with the scented pelargonium leaves of the desired flavour [Attar of Rose for rose, Mabel Grey for lemon, etc.] Set oven at 375o F.  Cream the butter with a wooden spoon until smooth.  Add the sugar and stir in the vanilla.  Add the egg whites and beat vigorously until fluffy.  Add the flour, sifted with the baking powder, alternately with the milk.  Stir until all flour and milk are added and the batter is smooth. Pour the batter into the cake pan over the leaves and bake 20 minutes or until the cake is done.

Adapted from Janet Melvin of the Heritage Restaurant in Cincinnati Ohio.

Source: Growing and Using Scented Geraniums by Mary peddle, Judy Lewis and John Lewis, Storey Publishing Bulletin A – 131, Pownal Vermont, 1991   ISBN 0-88266-699-1

Victorian Lime Jelly

Ingredients:

  • 2 cups lime scented pelargonium leaves, packed tightly
  • 2 cups water
  • 1 cup sugar
  • pectin
  • a few drops of green food colouring

Instructions:

  1. Add the leaves to the water and bring the mixture to a boil for 5 minutes.
  2. When cool enough to strain, pour mixture through a sieve to remove the leaves.
  3. Add sugar and return mixture to the stove to dissolve the sugar.
  4. Add pectin to thicken the mixture and the green food colouring.
  5. Pour the mixture into jars and seal.

Tip:  Use peppermint, lemon, rose, orange, or a mix of lemon and lime pelargonium leaves to make different flavours of this Victorian jelly.

Menu