New seedlings of P. hispidum, P. rober’s lemon rose and P.capitatum ‘attar of roses’ have now germinated.
Pelargonium capitatum ‘attar of roses’ is similar to that of the species P. capitatum but has a stronger scent and brighter flowers. it is a trailing plant which is more upright than P. capitatum.
Rober’s lemon rose (pictured above) is a charming pelargonium with rose lemon-scented velvety leaves and resembles that of a goose foot or tomato leaf. The flowers are purplish pink with deep purple veins and are believed to be a cultivar of graveolens. This plant grows well in a pot near the house so you can inhale its lovely scent as you brush past or as a garden plant to admire its delicate pastel pink blooms throughout the year. It shows some similarities to its parent plant P. graveolens, also known as the sweet scented geranium which has rose minty scent and triangular deeply incised leaves, soft to the touch with a velvety texture. known in Europe as early as the 17th century when its leaves were used to make perfume and potpourri as well as added to food and beverages.
These pungent & flavoursome meatballs filled with spearmint, pelargonium citronellum leaves and nutmeg make a delightful meal especially when added to tomato sauce and spaghetti. The sweet spicy taste of peppermint, delicate lemony flavour of pelargonium citronellum scented leaves and the nutmeg, garlic & onions creates a tasty nourishing meal that enlivens the taste buds.
Ingredients Half a kilo (17 oz) of minced meat 100g fine bread crumbs 2 grated onions 7-8 leaves of pelargonium citronellum, finely chopped 2 tsp crushed garlic cloves Salt and pepper to taste 1 teaspoon of nutmeg 1 ½ tablespoons of fresh or dried Spearmint, finely chopped 50g of grated Graviera cheese or Swiss Grugere A sprinkle of wine vinegar 2 table spoons olive oil 1 egg A large Mixing bowl, refrigerate for about 2 hours
To prepare First fry the onions and garlic for a few minutes or until softened then remove from heat & leave to cool. In a prepared mixing bowl add the bread crumbs, spearmint, pelargonium leaves, nutmeg, vinegar, olive oil and then the fried onions and garlic and mix together. Add the mincemeat and blend the ingredients together with your hands, add the egg and continue to mix, making sure all the mixture is blended well. Make small meatballs by rolling a tiny portion on the palm of your hand or on a chopping board in a circular motion, then place them in a container or wrapped in foil and place them in the refrigerator for about two hours You can either dip them in egg and toasted breadcrumbs or in flour before frying in oil for about 15-20 minutes or until it has cooked all the way through. Add them to Tomato sauce preferably containing mushrooms, garlic, onions, chicken stock, a little paprika and spaghetti.
Pelargonium crithmifolium is growing well, it is a branching succulent pelargonium with thick fleshy stems green/yellow in colour and pinnately divided leaves into to small leaflets which have a ginger and nutmeg fragrance when crushed and white flowers. This plant was given the name Crithmifolium because the leaves look similar to the rock samphire crithmum maritimum an edible plant that grows in the wild on cliffs in coastal areas with fleshly aromatic leaves that is used in salads or pickled in vinegar.
P. crithmifolium is native to a large area from South western Namibia and the Western Cape Province.
Pelargonium capitatum is an elegant rose scented plant with attractive light pink flowers and can look especially lovely in a large pot with the trailing branches. The leaves can be added to a sponge cake by place them upside down at the base and placing the mix on top or/and chopping up 3 leaves and adding them to the sponge mix which has a delicate rose taste.
The scented fragrance that range from rose,mint,balsam, lemon,pineapple and other aromas obtained on the leaves of many species & hybrid pelargoniums are created inside the trichome, these are tiny fine hairs that cover the surface of the leaf and grow from cells on the epidermis. Trichome (meaning hair in Greek) is produced in order to protect itself against plant eating insects, the scented fragrance is created in a glandular ball at the end of each fine hair which helps to prevent insects from damaging or feeding off the leaves. Only glandular hairs produce a scent and the trichome’s on the leaves of the pelargonium species can vary in size and shape some are spherical, bulb or are diamond shaped at the tip.
Rose essential oils can be produced from the leaves of P. capitatum, P. radens and P. graveolens which are mostly used in perfume, skin care and also aromatherapy, it is also good for relaxing the muscles