Description
This is the floweriest and longest lasting pelargonium we’ve ever trialled with raspberry sorbet coloured flowers, splashed with darker eye patches above elegant, crinkly, fragrant leaves. We didn’t give it much care and attention and it thrived all the same. Hugely recommended.
Use the edible flowers of scented-leaved pelargoniums to decorate puddings and cakes and harvest the leaves to use as flavourings for cordials.
Pelargonium flowers of all varieties can be used to decorate puddings, cakes and scattered onto salads. The scented types are also delicious in cordials or tisanes.
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.
