Description
The most effortlessly beautiful pelargonium I know, in the same mould as P. sidoides and P. ardens, all three discreet and sophisticated. This has become both Josie and my near, if not top, favourite for hugely long-flowering table centres and terracotta pots.
Use the edible flowers of scented-leaved pelargoniums to decorate puddings and cakes and harvest the leaves to use as flavourings for cordials.
Care Tips
Water and feed plants well in summer and deadhead to encourage a second flush of flowers. Lift the plants and pot them up inside before the frost, cutting the top growth back by one third as you do so.
