When considering whether geraniums are edible, the answer is not a simple yes or no. The common name “geranium” is frequently applied to two distinct plant genera, leading to widespread confusion. Understanding the specific botanical classification is important before any culinary use, as it determines which parts, if any, can be safely consumed.
Edibility of True Geraniums
True geraniums, belonging to the Geranium genus, are often called “cranesbill” or “hardy geraniums.” Some species are considered edible, with their leaves and flowers being consumable. For example, Stork’s Bill (Erodium moschatum) is edible raw or cooked, though young and tender parts are preferable. While species like Geranium dissectum (Cut-Leafed Cranesbill) and Geranium bicknellii (Bicknell’s Cranesbill) have edible parts, their culinary appeal is generally limited due to a lack of palatable flavor.
Edibility of Pelargoniums
The plants commonly called “geraniums” in garden centers belong to the Pelargonium genus, distinct from true geraniums. This genus includes zonal, ivy, and scented types, with certain scented varieties widely used for their aromatic leaves and flowers in cooking.
Scented Pelargoniums are prized for the diverse flavors their foliage can impart, ranging from rose, lemon, and peppermint to nutmeg, ginger, apple, and even chocolate. Their leaves contain aromatic oils that release scent when crushed, and both the leaves and flowers of these scented varieties are considered edible. For instance, Pelargonium graveolens (rose geranium) and Pelargonium crispum (lemon geranium) are popular examples whose leaves and flowers are edible and used in cooking.
Safety Considerations and Precautions
Consuming any plant requires careful consideration, particularly regarding identification. Always be certain of a plant’s identity before consumption; if in doubt, avoid eating it. Relying on smartphone apps for identification is not recommended due to potential inaccuracies and the risk of misidentifying toxic plants.
Also consider the plant’s growing environment. Avoid consuming plants treated with pesticides or herbicides, or those growing near contaminated sites like busy roadways or industrial areas. Do not eat plants not intentionally grown for consumption or exposed to unapproved chemicals. Even organically grown plants should be thoroughly washed before consumption to remove dirt or surface contaminants.
Some individuals may experience allergic reactions, even to edible plants. Symptoms can range from skin irritation to more severe responses. When trying a new edible plant, begin with a small amount to gauge your body’s reaction and identify any sensitivities.
Culinary Uses
The culinary applications of edible geraniums, especially scented Pelargoniums, are diverse, adding unique aromatic notes to dishes. Their fragrant leaves are popular for infusing flavors into both sweet and savory preparations.
For sweet items, leaves can be layered with sugar to create flavored sugar for baking or sweetening drinks. They can also flavor jellies, jams, syrups, and sorbets. In baking, whole leaves can be placed in pans to impart aroma to baked goods, then removed before serving. Scented geranium flowers, less intensely flavored than leaves, serve as attractive garnishes for desserts, salads, and drinks.
Beyond sweets, scented geraniums enhance savory dishes. Chopped leaves can be added to salads, soups, stir-fries, or sprinkled over grilled fish or pasta dishes. Geranium-infused water can also be used in marinades, sauces, and cocktails. The key is to extract their volatile oils by infusing them in liquids or sugar, rather than consuming the leaves directly for texture.