Common Name: |
Peppermint Geranium |
Botanical Name: |
Pelargonium tomentosum |
Genus: |
Pelargonium |
Family: |
Geraniaceae |
Location: |
S Africa (W Cape) |
Cultivation: |
Well-drained, neutral to alkaline soil in sun. Pelargonium crispum, P. odoratissimum, and P. tomentosum tolerate partial shade. Plants may be cut back in early spring. If grown outdoors in cool climates, they may also be cut back before bringing in for the winter. Leafhoppers, aphids, spider mites, and whitefly may attack plants under cover. |
Propagation: |
By softwood cuttings in spring, late summer, or early autumn. |
Harvest: |
Plants are cut in late summer and distilled for oil. Leaves are picked as required. |
Height: |
30-50cm (12-20in) |
:Width |
1-1.2m (3-4ft) |
Variations: |
Chocolate Peppermint Has leaves with a dark brown central blotch. |
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Hardiness: |
Min. 2°C (36°F) |
Parts Used: |
Leaves |
Properties: |
Aromatic herb with peppermint scent. |
Medicinal Uses: |
As a poultice for bruises and sprains. |
Culinary Uses: |
Fresh leaves are used to flavor tea, desserts, jellies, and chocolate cakes. |
Economic Uses: |
Dried leaves are added to potpourris. |
Bibliography: |
Encylopedia of Herbs by Deni Brown Copyright ©: 1995, 2001 Dorling Kindersley Limited pg.304-307
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