Scented Geraniums of NE

1 cup rose- or lemon-scented geranium leaves

1 /4 cups baby oil

2 drops oil of geranium

Place all the ingredients in a jar and leave

to steep. Use 1 Tbsp of this oil in bathwater as a

treat for your skin.

a bowl. Add 1 cup oatmeal, ¼ cup almond meal

and 2 cups finely crushed scented geranium leaves.

Mix thoroughly. Place a heaping tablespoon of

facial scrub in a muslin square. Tie up ends. To

use: wet muslin and moisten your face. Gently

scrub your face using a circular motion. Rinse

face.

1 cup arrowroot

¼ cup cornstarch

¼ cup baking soda

1 cup dried scented geranium leaves

¼ cup lavender flowers

Finely crush scented geranium leaves between

fingers. Blend all ingredients thoroughly and place

in a covered container with a purchased powder

puff.

tastes that complement cooking. Recipes call for

either rose, lemon, or mint. Most often their

flavors are infused into the dish and they are

removed and discarded before serving, although

fresh leaves can be used as a decorative garnish.

The leaves are used fresh. Scenteds are typically

used in sweet dishes. Rose varieties add a delicate

but stimulating flavor to sugar which is then used in

baked goods or to sweeten teas. Stack clean, dry

leaves in a large canister between 1 inch layers of

sugar. Place the canister in a warm spot for two to

four weeks, and then sift out the leaves. Some

cooks recommend first bruising the leaves to

impart more flavor. The sugar can be substituted

for all or part of the plain sugar called for in recipes

for white cakes or icings. Small rose- or lemonscented

leaves can also be candied by dipping

them in egg white and coating them with sugar to

create impressive cake decorations. Dry them on a

rack before using.

The leaves can be arranged in the bottom

of a lined or buttered baking pan and pouring cake

batter over them. Jellies flavored with rosescenteds

can be used as a filling for sponge- or

angel-food cake layers. Apple and crab-apple

jellies are most commonly used for this purpose.

Other uses include fruit punches, wine cups, ice

cream and sorbets. Use lemon and rose scented

geraniums in sweet vinegar recipes, they combine

especially well with lemon verbena, lemon basil

and mints.

Herb Geranium Butter

1 tsp freshly snipped chives

1 tsp freshly chopped parsley

1 tsp fresh thyme

1/2 tsp freshly chopped lemon-scented geranium

leaves

6 oz salted butter, slightly softened.

Work the herbs into the butter, mixing until

they are evenly distributed. Chill for a few minutes.

Turn onto aluminum foil and pat into shape,

forming the butter into a long roll about 1½ in

wide. Wrap and chill. Before serving, cut into

slices ¼ —1/3 in thick. (The Complete Geranium)

6 medium-sized, lime (or lemon) scented geranium

leaves

6 oz butter

8 oz peeled, fresh or defrosted frozen prawns, plus

extra for garnishing

1/2 tsp mace

1/2 tsp cayenne pepper

1/2 tsp crushed green peppercorns

Pinch of salt

Crush 2 leaves with your fingers and place

the leaves and butter in a small saucepan over a

low heat. When the butter is frothing but before it

starts to brown, remove from the heat, skim and

leave for 30 minutes for the mixture to steep.

Remove the leaves, add the prawns and seasoning

and cook over a low heat, stirring for 3-4 minutes,

until the prawns are cooked, if fresh, and the

mixture is very hot but not coloring. Spoon into 4

ramekins, pressing the shrimps lightly, to make sure

they are covered by the butter. Cook, then chill.

Before serving, garnish each with a few prawns

and a geranium leaf. Serves 4 (The Complete

Geranium)

2 garlic cloves

4 medium-sized lemon-scented geranium leaves

1/2 cup runny honey

1/2 cup dark soy sauce

1/2 cup olive oil

1 Tbs vinegar

1/2 tsp ground ginger

pinch of salt

Crush the garlic and finely chop the

scented geranium leaves. Mix all the ingredients

and use as a marinade or for basting. (The

Complete Geranium)

4 lbs cooking apples

3 1/2 cups water

White or preserving sugar

Juice of 2 lemons

15 scented geranium leaves

Chop the apples roughly, leaving the skin,

stalk and pips. Put in a large pan with the water

and simmer until soft. Strain for several hours

through a jelly bag or muslin; do not squeeze the

fruit pulp through or the jelly will be cloudy.

Measure the juice into a preserving pan and for

every 2 cups of juice add 1 pound of sugar. Add

the lemon juice and the geranium leaves. Stir over

a low heat to dissolve the sugar, then boil rapidly

until set, for about 10 minutes. Quickly remove the

leaves and pour into clean, warm jars. Cover the

jars while the mixture is still hot.

4 half pints raspberries

1 cup rose geranium leaves

4 cups vodka

½ cup white wine

1 cup sugar

½ cup water

Combine the berries, geranium leaves,

vodka, and wine in a large jar with a tight-fitting

cover. Place in a cool, dark place to steep for 1

month. Crush the berries slightly with a wooden

spoon or potato masher and steep for another 4

days. Strain the liquid, pressing as much juice as

possible from the berries, then filter. Boil the sugar

and water together in a small saucepan until the

sugar is dissolved; cool, then gradually stir into the

liqueur, tasting as you go. When the liqueur has

reached the desired level of sweetness, bottle and

age for an additional 3 weeks in a cook, dark

place.

1 large leaf apple-scented geranium

1 large leaf rose-scented geranium

4 large leaves lemon-scented geraniums

1 small leaf mint-scented geranium

3 T red raspberry vinegar (or use white wine

vinegar)

1 T granulated sugar

½ cup light fresh olive oil

Wash and dry geranium leaves. Cut out

the large center leaf veins. Place all ingredients,

except olive oil, in blender. Use high speed to

puree. With machine running, slowly add olive oil

until emulsified. Let stand 30 minutes before using.

Plan to use this dressing the same day as prepared.

4 cups apple juice

1 cup sugar

6 rose geranium leaves

4 limes, sliced

5 drops yellow or pink food coloring

6 apple leaves (garnish)

geranium petals (garnish)

Simmer the apple juice, sugar, and

geranium leaves for 5 minutes. Add the limes;

cool. Strain. Mix in food coloring. Serve over ice.

Garnish with apple leaves and geranium petals. (A

Kitchen Witch’s Cookbook)

2 tsp orange zest

¼ cup orange juice

2 Tbsp finely chopped rose scented geranium

leaves

1 ½ lbs fresh rhubarb, cut into 1-inch pieces

3 firm, ripe pears, peeled, cored, and cut into 1-

inch chunks

½ cup sugar

2 Tbsp cornstarch

¼ tsp cinnamon

TOPPING

½ cup flour

½ cup firmly packed brown sugar

¼ tsp allspice

¾ cup rolled oats (not quick-cooking)

¼ cup butter, at room temperature

½ cup chopped toasted walnuts

Set orange zest aside. In a saucepan, heat

orange juice with geranium leaves just until warm.

Cover and set aside to steep for 15 minutes.

Preheat oven to 350F. Lightly grease 1 9-inch

square baking pan or a 1 ½-to 2-quart baking

dish. Place rhubarb and pears in a bowl. Toss

with orange zest and geranium-steeped orange

juice. In a small bowl, combine sugar, cornstarch,

and cinnamon. Add to fruit, tossing well to

combine. Spoon into baking dish. Combine flour,

brown sugar, allspice and rolled oats. With your

fingertips, rub butter into dry ingredients until the

mixture resembles a coarse meal. Stir in walnuts.

Spread topping over fruit, patting it down gently.

Bake 50-60 minutes, or until bubbly and brown.

(More Recipes from a Kitchen Garden)

Preheat oven to 400. Use an 8 or 9” cake pan

12 fresh rose geranium leaves

2 T butter

2 T brown sugar

1 tube ready-mix buttermilk biscuits.

Wash and dry rose geranium leaves. With

scissors cut out heavy center vein of each leaf.

Finely mince tender leaf portions. Place butter in

baking pan and let melt in oven, while preheating.

Remove pan from oven and stir in brown sugar.

Return pan to oven to melt brown sugar until it just

begins to bubble. Watch carefully. Remove from

oven and sprinkle the minced rose geranium leaves

over sugar mixture. Separate biscuits and place on

top of mixture. Bake for 10 minutes or until lightly

browned. Remove pan from oven and invert over

serving platter, sugary side up. Serve warm.

1 cup water

2 cups scented geranium leaves (fresh or dried)

8 eggs

1 cup sugar

1 cup flour

2 teaspoons baking powder

butter or shortening

12 oz cream cheese, at room temperature

½ cup butter, at room temperature

1 16-oz box powdered sugar

grated zest of 1 lemon

Petals from 2 to 3 dozen geranium flowers (dwarf

Martha Washington suggested)

whole flowers, for garnish

mint leaves, for garnish

First, either the day before or a few hours

ahead of time, make some geranium tea. In a small

saucepan, bring the water to a boil and add the

geranium leaves (dried leaves yield a stronger

aroma). Cover tightly, remove from heat, and let

steep for 1 to 2 hours. Drain well through

cheesecloth or very fine meshed sieve. Set tea

aside, or keep refrigerated overnight.

To make the log, preheat oven to 400oF.

In a large mixing bowl, preferably using an electric

mixer at high speed, mix the eggs, 1 tablespoon

prepared geranium tea, sugar, flour, and baking

powder for 5 minutes. Using butter or shortening,

generously grease an 11-by-15-inch baking sheet

(nonstick preferred). Pour the batter evenly on the

sheet, and bake on middle rack until top is golden

brown, 8 to 10 minutes. Remove from oven.

Cake will deflate as it cools. Wait until the thin

skin covering the cake deflates, and then carefully

flip baked cake onto a clean kitchen towel. Set

aside to cool.

To make the icing, in a large bowl combine

the cream cheese, butter, sugar, and 1 tablespoon

geranium tea. Mix, preferably with an electric

beater, until smooth. Stir in lemon zest. To

assemble the log, with a spatula spread a thin layer

of cream cheese mixture on the flat cake. Sprinkle

with geranium petals. Using both hands, with the

long side facing you, gently roll up the cake like a

jellyroll. Transfer to a serving platter. With a knife

or spatula, frost the outside of the log with the

remaining icing. Decorate with additional petals,

whole flowers, and mint leaves. Chill for 2 hours

before serving for easier slicing. (Edible Flowers:

A Kitchen Companion)

Filling:

¼ cup finely snipped geranium leaf

½ lb dates, chopped

2 2/3 cup water

¼ cup sugar

¼ cup nuts, chopped

Dough:

½ cup shortening

½ cup brown sugar

½ cup white sugar

2 cup flour, sifted

½ tsp baking soda

¼ tsp salt

1 egg, beaten

1 Tbsp milk

1 tsp vanilla

Filling: Combine all ingredients (except

nuts). Boil together for 5 minutes. When cool, add

nuts. Should be of spreading consistency. If

necessary, add a few drops of water.

Dough: Mix the ingredients in given order.

Roll out on a well floured surface into a large

circle. Spread with filling. Roll up as for a jelly

roll, sealing well. Refrigerate overnight. Slice thin

and bake at 325o for about 12 minutes. (Edible

Flowers: a Recipe Collection)

2 cups all-purpose flour

4 tsp baking powder

½ tsp salt

1 orange peel, grated

12 sugar cubes

3 Tbsp melted butter

3 Tbsp chopped rose geranium leaves

1 egg, lightly beaten

¾ cup milk

Preheat oven to 375F. Sift the flour,

baking powder and salt into a bowl. Mix together

egg, milk and butter, stir into flour mixture just until

moistened. Chop geranium leaves very fine, mix

with grated orange peel and a squirt of orange

juice. Spoon muffin batter into greased muffin tins,

filling 2/3 full, no more. Roll each sugar cube in the

herb and orange peel mixture to coat. Press a

coated sugar cube into center of each muffin as if

planting a seed. Brush top of muffins with melted

butter. Bake about 20 minutes or until lightly

browned. (The Culinary Gardener)

1¼ cups light cream

6 sweet-scented geranium leaves, bruised

1 tablespoon sweet-scented geranium petals

4 egg yolks

½ cup caster sugar

1¼ cup heavy cream

sweet-scented geranium leaves and petals, to

decorate

Pour the light cream into a heavy pan, add

the bruised geranium leaves and a few petals and

slowly bring to the boil. Remove from the heat,

cover the pan and leave in a warm place to infuse

for about 30 minutes. Whisk together the egg

yolks and sugar, then whisk in the infused cream.

Pour the mixture into the pan and cook over low

heat, stirring continuously, until the custard is thick

enough to coat the back of a wooden spoon.

Remove the leaves and petals and leave the

custard to cool. Beat the heavy cream until fairly

stiff. Add the cooled custard and mix gently. Pour

the mixture into an ice tray and freeze until the

edges are just firm. Stir well with a fork, turning

the edges into the middle and freeze until the ice

cream is all one consistency, but not completely

hard. Turn it out into a bowl and whisk well.

Return it to the ice try and freeze until quite firm.

Remove the ice cream from the freezer about 1

hour before serving. Serve attractive scoops in

pretty glass dishes and scatter over tiny scented

geranium petals. Tuck a fresh leaf into each dish

and serve with shortcake biscuits. (Cooking with

Flowers)

2 cups whole milk or light cream

2 eggs

2/3 cup sugar

2 Tbsp cornstarch

1 Tbsp chopped fresh rose geranium

½ tsp freshly ground cardamom seed

1 tsp vanilla

½ cup whole milk ricotta cheese or cream cheese,

softened

4-6 ripe peaches

diluted lemon juice

1/3 cup sliced almonds, tasted

½ cup plant cookie or cake crumbs

Place milk and next 3 ingredients in a

blender in order listed. Increasing speed while

running, mix 1 to 2 seconds or until thoroughly

blended. Do not overmix. Pour into a small

stainless steel or glass saucepan. Cook over

medium heat, stirring constantly with a straightbottomed

spatula, until sauce thickens and is

smooth. While sauce is still hot, add cheese. Mix

with a wire whip until smooth. Refrigerate until

needed. Warm sauce to room temperature before

proceeding. Prepare peaches within 1 hour of

baking. Peel peaches, if desired, and cut into 12

to 16 slices each. Dip in diluted lemon juice to

prevent discoloration. Drain any juice from slices.

Place in a greased 13x9x2-inch baking dish.

Sprinkle with almonds. Spoon sauce evenly over

top. Sprinkle with crumbs. Bake at 400F for 15-

20 minutes or until bubbly and lightly browned.

Serve hot or warm. (Today’s Herbal Kitchen)

Crust

10 Pecan Sandie cookies

3 Tbsp margarine, melted

Gently crush cookies with a rolling pin.

Place crumbs in a small bowl. Add melted

margarine and press mixture into a 9-inch pie plate.

Set aside.

Geranium Water

6 scented geranium leaves

½ cup water

Place the 6 leaves and the ½ cup water in

a microwave-safe bowl. Cover and microwave

for 30 seconds. Let steep, covered, until cool.

Remove and discard leaves. Set bowl of geranium

water aside.

Sugar

Scented geranium leaves

Granulated sugar

Pick, wash and thoroughly dry geranium

leaves. No moisture must be on leaves. Place a

thin layer of sugar in the bottom of a container with

a lid that seals tightly, slightly bruise the leaves and

lay on the sugar. Sift sugar over leaves to cover

them, add another layer of bruised leaves, and so

on until your container is full. After a week to 10

days, remove the leaves and discard. Cover the

scented sugar tightly and store away from heat and

light

Filling

1/3 cup scented geranium sugar (same scent as in

the water)

1 envelope unflavored gelatin

4 egg yolks

½ cup cooled geranium water

4 egg whites

1/3 cup scented geranium sugar

whipped cream (optional)

In a saucepan, blend 1/3 cup scented

geranium sugar and the unflavored gelatin. Set

aside. In a small bowl, whisk together the egg

yolks and ½ cup of the cooled geranium water.

Stir egg mixture into sugar mixture. Place

saucepan on medium heat. Cook and stir until

mixture thickens and coats a spoon. Beat 4 egg

whites until foamy. On high speed, beat and

gradually add 1/3 cup rose geranium sugar until

stiff peaks form. Gently fold pudding mixture into

egg whites and fold until blended. Pour into crust

and chill. Top with dollops of whipped cream, if

desired, and sprinkle scented geranium sugar

around outside edge of pie. Garnish with fresh

leaves and blooms, if desired. (The Best of

Thymes)

about 24 scented geranium blossoms (a few small

leaves can be used also

6 extra-large eggs

4 extra-large egg yolks

2 cups sugar

2 ½ cups unbleached white flour

½ teaspoon salt

16 Tbsp unsalted butter, melted

zest from 1 lemon, or other appropriate flavoring

rose geranium-or vanilla-flavored sugar

Preheat the oven to 375oF and generously

butter and lightly flour a 13-by-9-by-2-inch baking

pan. Arrange the geranium flowers and leaves in

the bottom of the baking pan. Combine the eggs,

yolks, and sugar in the bowl of an electric mixer

and beat until pale yellow and very thick. Sift the

flour with the salt three times. Slowly fold the flour

into the egg mixture, a third at a time. Carefully

fold the melted butter into the batter in thirds. Fold

in the lemon zest. Carefully pour the batter into the

pan over the flowers and leaves. Bake the cake in

the center of the oven until the top is a pale golden

brown and a cake tester comes out clean, about

35 to 40 minutes. Do not overbake. Cool the

cake completely before removing from the pan.

Sprinkle the inverted cake lightly with rose

geranium or vanilla sugar. Serve plain or with

whipped cream if desired, garnish with a fresh

geranium flower or leaf. (Flowers in the Kitchen)

Above from: herbnet.com