(Pelargonium fragrans ‘Cinnamon’)
A strong scented pelargonium with grey-green lobed leaves and dainty white flowers in spring. Compact, rounded habit.
Partners with basils, mints, other scented geraniums, the fruity sages and most of the Renaissance Tea Herbs. Use in teas, cakes, desserts, ice cream, biscuits and jams.
The leaves can be added to salads and desserts or used in the baking of cakes and biscuits. Gives an Eastern cinnamon chai flavour to jellies, jams and cookies. A hot cup of herbal tea with a few leaves of Stevia and some fresh Geranium Cinnamon leaves makes a spicy and tasty chai-like tea.
Plant in almost any well drained spot in the garden and does well in poor dry soils and exposed positions. Plant near paths for pleasant fragrance.
Requires regular applications of Seasol and PowerFeed. Water during summer months if dry.
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