We now have fresh seeds of scented leaf and species pelargoniums which include P. capitatum, P. odoratissmum, P. denticulatum, P. mollicomum, P. grossularioides, P. longicaule, P. vitifolium, P. ranunculopyllum and betulinum. View our online store
There is also new wildflower seeds on the ‘other plant varieties’ page (online store), the latest seeds are Trifolium stellatum-star clover with spherical white flower heads, pink or yellow toned with red sepals and vicia villosa with purple butterfly-like nodding flowers. view other plant varieties
We now have new seeds available at our online store featuring beautiful natural wildflowers of Crete and other varieties in a range of flower colours, leaf forms and plant sizes. Many are grown naturally in our garden and are carefully picked by hand.
Galactites tomentosa also known as the purple milk thistle is a lovely wildflower native to Crete. It has large purple flowers with thin thorn-like petals which attracts bees and butterflies, the leaves are long and lance-shaped with small thorns around the edges and white mottled-markings. It is an upright annual that grows to about 100 cm in height and prefers slightly sandy/loam soil in full sun. This plant makes a lovely addition to a wildflower meadow especially when combined with natural grasses and flowers.
Geranium robertianum pictured below is another wildflower which has tiny pink flowers and deeply dissected leaves which release an aroma when crushed and when rubbed on the skin are believed to help repel mosquitoes. It is an upright annual that grows to about 10-30 cm in height with reddish hairy stems and prefers slightly sandy loam soil conditions in full sun to part shade. This plant looks attractive as a ground cover in large pots under trees or large shrubs such as roses.
Other plant varieties include erodium cicutarium which has bright pink flowers and Erodium trifolium with clusters of white flowers and violet markings. There will also be more seeds available later in the year.
The attar of roses leaf scent of Pelargonium capitatum has a lovely soft & delicate romantic feminine aroma which is released when bruised and can be added to fragrant bouquets, food and beverages, essential oil, fragrant pillows and potpourri. it is a lovely species with soft delicate ovate crinkled leaves on long trailing branches and beautiful purple pink flowers arranged in an inflorescence of 10-20 blooms making it an attractive plant for pot & containers or the scented garden.
Pelargonium cordifolium means ‘heart’ referring to its heart-shaped leaves which are dark grey green and finely to coarsely toothed with a light apple scent. The attractive flowers are pink to purple with large ovate upper petals with purple veins and three narrow lower petals. It is an upright hairy spreading shrub which grows to a height of 150 cm, woody at the base with soft green branches. The flowers and foliage are used in flower bouquets and potpourri.
Pelargonium ionidiflorum is now in flower, a lovely woody low growing shrub with bright violet flowers which is ideal as a garden plant combine with other shrubs or in a pot to display with its long dainty flower stems and striking blooms. The stems are greyish brown rough and woody with small celery scented deeply lobed leaves. Its name means violet colour flowers from the Greek ‘ion’ meaning violet in colour and from the Latin ‘florum’ meaning flower, it is native to small areas of the Eastern Cape of South Africa in rocky ground and in parts of the Karoo.
Like that of the pelargoniums many succulents also grow in similar areas of South Africa, The Huernia Pillansii is now in flower,which are star-shaped cream in colour with reddish blotches and soft thick stems with bristles. It is native to the Eastern and Western Cape on stony ground.
Pelargonium scabrum is a charming pelargonium that has strong lemon-scented leaves with quite a rough texture & rhomboidal in shape. The flowers are white but can also be pink with purple markings on the upper petals and each flowering stalk contains about six flowers. It is an upright branching shrub that grows to about 100 cm /39 inches in height native to the Western Cape, Northern Cape and Eastern Cape where it grows in dry, rocky and coastal areas which has summer and winter rainfall. The name ‘scabrum’ is derived from the Latin meaning having a raised texture, this refers to the leaves of this plant which is covered in rough hairs. Ideal for pots, tubs, fragrant gardens, rock gardens and succulent gardens. This plant prefers dry sandy loam soil conditions (PH. Acid/neutral) in full sun. It differs from the other strongly scented Pelargonium citronellum below by its larger leaves which are palmate in shape with pointed lobes and is also taller than P. scabrum reaching a height of 2 m. The flowers are also larger in size and purplish-pink in colour with darker markings on the upper petals. It is native to the Western Cape where it grows near streams or on hillsides.
pelargonium citronellum
Another lemon-scented pelargonium is P. crispum below which also has rough leaves but are much smaller in size with crisped margins. It is an upright plant that grows to about 70 cm /28 inches in height with large pink flowers and darker markings on the upper petals which shows some likeness to P. hermanniifolium.
Pelargonium vitifolium below has a somewhat lemony balm scent on the leaves, which resembles a vine leaf in shape with stiff hairs and are rough to the touch. It is a large upright shrub with coarsely toothed heart-shaped leaves, this shrub can grow quite large and may take over quite a wide area if not pruned in a Mediterranean type climate, it can also survive for short periods of frost or snow when fully grown.
Pelargonium echinatum has an exquisitely beautiful inflorescence of 3-8 large white flowers with bright red markings on the upper petals, arranged in an umbel shape which is winter flowering, also ranging in colour from pink to dark purple. The leaves are heart-shaped with greyish green leaves which have scalloped margins, in Summer this plant loses its leaves and absorbs the sunlight through its stems. It is a succulent low growing shrub native to the Northern Cape and Western Cape where it grows on a stony and rocky areas on cliffs or slopes. The name ‘echinatum’ is derived from the Latin meaning covered in sharp-pointed stipules, a small leaflike appendage usually at the base of the petiole stalk. Ideal for pots but prefers hot dry conditions in Summer and requires little watering during that period. In its natural habitat, it can withstand temperatures up to 40 c and can live up to 20 years.
This creamy chocolate and minty dessert with pelargonium tomentosum leaves, hazelnuts ,Greek sheep yogurt and fruit makes a mouth watering delicious sweet dish to enjoy after your main meal in spring and summer.
Ingredients 1 packet of chocolate pudding power (7 servings) I pot of Greek sheep yogurt or plain Greek style yogurt 4-5 leaves of pelargonium tomentosum, finely chopped 25 grams of chopped hazelnuts 3 to 4 small pears cut into small cubes A sprinkle of cinnamon A large drizzle of honey for each dish Other fruits of your choice like peach, nectarine, strawberries, blueberries, prunes, watermelon or kiwifruit.
Dessert with pear and nectarines fruits
To prepare First follow the instructions on the chocolate pudding packet, usually 48 grams of pudding power with 4-5 tablespoons of sugar and 660 ml of fresh or evaporated milk. When you have prepared the mixture ready to add to the dessert dishes, add the chopped hazelnuts and pelargonium tomentosum leaves and mix well, then pour equally into each dish and leave to cool. You can also choose to prepare only a few desserts and keep some back for later placing them in the fridge. Spoon the yogurt on top of each pudding individually, then add the chopped pear along with other fruits of your choice. Sprinkle a little cinnamon on top of each dessert, a few chopped hazelnuts and a large drizzle of honey .
This charming pelargonium with its soft delicate shades of yellow or cream coloured flowers are simple and elegant on long branching scapes, the larger upper petals have reddish purple veins and stamens that curve upwards making it easier for insects to pollinate it. The leaves are oval or rounded & toothed as well as having a tuberous root which is partly above ground with layers of thin brown bark. P. Oblongatum is native to the Northern cape where it grows in hot and dry areas of shrub land in the succulent Karoo, The leaves usually appear during the winter months after a rainy period at ground level while protecting the smaller succulents below, the flowers begin to bloom in October to November, but remains dormant during the Summer. The name oblong refers to long tuber of this plant which grows to a thickness of 15 cm’s, to which the whole shrub reaches a height of about 30 cm’s, listed under the Hoarea section. This plant was first discovered by William John Burchell during his travels to South Africa, an explorer who collected thousands of specimens for the gardens of Kew.
A hybrid of this species pelargonium includes P. oblongatum x P. Fulgidum ( pictured right) which has striking pinkish red flowers with dark red veins, arranged on long flower stalks, the upper petals are much larger and rounded than the three lower petals, which are long and thin. The leaves are also smaller than that of P. Oblongatum which have rounded teeth.
Another colour variation of Pelargonium oblongatum x fulgidum has very pale pink flowers with dark pinkish red veins and light green sepals that are arranged on long brownish red flower stalks ( pictured below)
It is crossed with Pelargonium fulgidum (pictured below) which has brightly coloured scarlet or pinky red flowers arranged on long flower stalks each having four to nine flowers. The leaves are oblong to cordate with very small greyish hairs that have a soft texture and three to six lobes that curve backwards. P. Fulgidum is a low growing plant which reaches a height of about 40 to 100 cm’s and is native to the Western cape where it grows in sandy areas and hillsides usually among granite ,appearing in winter during the rainy season. Its name fulgidum is derived from the Latin word “Fulgidus” meaning having brightly coloured flowers, to which many hybrids are descended from this plant.
Another hybrid is P. oblongatum x hystrix ( pictured below) which has white flowers and dark reddish veins on the upper petals which fold backwards, the centre of the flower and sepals are light green with long stamens.
The hybrid is crossed with Pelargonium hystrix (below) which has white or light cream coloured flowers, with dark reddish veins on its narrow and rectangular petals. It is a low growing succulent like shrub with thick stems and continuous spikes or stipules, which is why this plant goes by the name hystrix as it is derived from the word “hystrichos” meaning porcupine, the leaves are oval and pinnately divided. P. hystrix is native to the South Western cape and western parts of the Karoo. usually growing under larger plants or in dry areas when it is dormant during the Summer months. This plant was discovered by Francis Masson, the Scottish gardener and botanist during the 1700’s, which was brought to the gardens of Kew.
Other hybrids of Pelargonium oblongatum include: P. oblongatum x radicatum- has about 15 or more small white flowers arranged on a long flowering stem, with reddish pink markings on the upper petals. P. seifcifolium x oblongatum- has attractive bright purplely pink flowers with dark purple veins, the upper petals are much larger than the lower. P. oblongatum x cucullatum- it has similar flowers to that of P. Cucullatum but they are much lighter in colour.
These Scrumptious and flavoursome scones are delicious drizzled with honey and walnuts or simply a spreading of jam, The herbs rosemary and thyme create a piney and minty flavour along with the balsam and lemony taste of the Pelargonium citronellum leaves, a lovely addition to your coffee or tea break.
Ingredients
225g (8oz) self raising flour (or plain flour with 1 tablespoon baking powder) 5ml (1tsp) baking powder 50g margarine or butter cut into small pieces 1 egg A little milk A pinch of salt or 1-2 tablespoons of sugar (depending on taste) 2-3 sprigs of rosemary, leaves finely chopped 2-3 sprigs of thyme, leaves taken off stalk 1-2 leaves of pelargonium citronellum A Peel of half a lemon finely chopped or grated Topping honey and or walnuts or jam
To prepare Sift the self raising flour with the added baking powder into a mixing bowl, add the margarine and rub in lightly with your fingers & thumbs above the bowl until the texture is similar to that of fine breadcrumbs. If you have a sweet tooth add 1-2 tablespoons of sugar or just a pinch of salt as the drizzle of honey will act as a natural sweetener. You can also add a little olive oil if you like. Add the finely chopped rosemary leaves and thyme as well as the finally chopped lemon peel and pelargonium citronellum leaves. Mix together in the flour mixture then make a well in the centre and add a beaten egg, stir the contents together adding a little milk until you reach the right consistency to form a soft dough. Knead lightly to take out any visible cracks, then a light dusting of flour to your work area and rolling pin, roll out the dough with a thickness of approximately 2 cm’s. When the dough is rolled out carefully cutout the pieces using a 2 cm cutter or cut into triangles, add them to the baking tray lined with a baking sheet and place them in the oven for 8-10 at a temperature of 230 c (450 F mark 8) you can also replace the egg with soya or almond milk. After baking, cut the scone in half and add a layer of honey and or walnuts, or jam served with a refreshment such as tea or coffee.
Pelargonium Species world 