Medicinal
Pelargonium graveolens has a long history of medicinal use, in the early part of the 20th century it was used to treat dysentery and ulceration because of its strongly astringent action. The high level of volatiles Geraniums produce were also used for wound treatment, inflammation, diarrhoea and even gonorrhoea.
Its carminative action has made it a favourite for digestive issues including bloating, gas, intestinal spasms and pain. Geranium tisane is used as a gargle to soothe sore throats and support oral health, being useful for bad breath (halitosis), mouth ulcers and gingivitis.
It is a brilliant herb for women, it is both uplifting and relaxing so excellent for soothing pre-menstrual emotional tension. The Geranium's astringent action also applies to menstrual bleeding, making it a good choice to reduce heavy bleeding.
In a study by Shinohara in 2016 in the Journal of Neuro Endocrinology, it was found that at menopause, Rose Geranium oil can stimulate the secretion of salivary oestrogen, potentially offering relief from symptoms of declining oestrogen levels during menopause and perimenopause.
Its anti-inflammatory properties make it a good option for treating redness, swelling and pain. Topically, when diluted in a carrier oil at a maximum level of 2%, it is is useful for treating arthritis, tendonitis and sprains.
Food
My favourite way to eat Geraniums is in a cake, so I make a Victoria sponge with a little twist. The basic Victoria sponge recipe is Mary Berry's.
Rose Geranium Sponge
ingredients
4 free-range eggs
225g caster sugar, plus a little extra for dusting the finished cake
225g self-raising flour
1 tsp baking powder
225g butter at room temperature, plus a little extra to grease the tins
16 Rose Geranium leaves
a handful of Rose Geranium flowers
For the filling
100g butter softened
100g icing sugar sieved
200g full fat cream cheese
Raspberry or Rose Geranium Jam
Method
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.
Divide the Geranium leaves between the two tins, lining the base of each tin with the leaves
Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter.
Mix together until well combined but be careful not to over mix.The finished mixture should have a soft dropping consistency.
Divide the mixture evenly between the tins
Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch.
Set aside to cool in their tins for 5 minutes. Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack.
Peel off the Geranium leaves, the taste of them will have perfumed the cake beautifully.
To make the icing
beat the icing sugar and butter until nice and soft
mix in the cream cheese gently.
To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam, then on the other one, spread the jam generously. joyfully squish them together.
Sprinkle icing sugar on the top and then scatter with the flowers.
Drink
To get the best from Rose Geranium, a syrup made with other plants beneficial for women is a real treat - delicious and therapeutic. It can be diluted with sparkling water, tipped over ice cream, poured over a cake or drunk neat with piles of ice and a sprig of Mint.
Women's Syrup
250ml water
250g white granulated sugar
150g Rose Geranium leaves, washed, chopped
100g Rose petals
10g Calendula petals
5g Alchemilla leaves
Method
In a small pan, make the syrup by bringing sugar and water to the boil and simmer briefly until the sugar has dissolved. Remove from the heat and add the leaves and petals. Stir to mix and leave to infuse for a minimum of four hours at room temperature.
Using a fine strainer or a cheese cloth, strain the syrup into a swing top glass bottle and store in the fridge until ready to use. It keeps for 1-2 weeks.
