Common Name: |
Rasp-Leafed Pelargonium |
Botanical Name: |
Pelargonium radens |
Genus: |
Pelargonium |
Family: |
Geraniaceae |
Location: |
South Africa (W and E 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: |
1-1.5m (3-5ft) |
:Width |
1-1.5m (3-5ft) |
Hardiness: |
Min. 2°C (36°F) |
Parts Used: |
Leaves |
Properties: |
An aromaticf herb with a lemon scent |
Medicinal Uses: |
Externally as a rub for aching feet or leg (fresh leaves). |
Culinary Uses: |
Leaves are used to flavor cakes, tea, and foods requiring a lemon flavor. |
Economic Uses: |
Dried leaves are added to insect-repellent sachets and act as a fixative for other perfumes in potpourris. |
Bibliography: |
Encylopedia of Herbs by Deni Brown Copyright ©: 1995, 2001 Dorling Kindersley Limited pg.304-307
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