Pelargonium exstipulatum

(Cav.) L'Her.

Pennyroyal geranium

Geraniaceae Edible: Leaves - flavouring 247 iNaturalist observations

iNaturalist· cc-by-nc

iNaturalist· cc-by-sa

Summary

Pelargonium exstipulatum is a pelargonium species native to South Africa. It is in the subgenus Reniforme along with Pelargonium odoratissimum and Pelargonium sidoides.

Description

An evergreen shrub reaching 1 m tall, hardy to UK zone 9 and frost-tender. Maintains foliage year-round. Prefers light sandy or medium loamy, well-drained soils in mildly acid to basic pH ranges. Requires full sun and tolerates both dry and moist conditions.

Edible Uses

The crushed leaves are used as a flavouring in jellies, cakes, and fruit dishes.

Traditional Uses

The leaves are used to flavour jellies, cakes and desserts.

This uses section is brief — help expand it

Medicinal Uses

All parts of the plant are astringent. It can be harvested as needed and used fresh.

Distribution

It is a subtropical plant.

Where It Grows

Africa, South Africa, Southern Africa,

Propagation

Sow seed as soon as it is ripe in a greenhouse, or in early spring if using stored seed. A minimum germination temperature of 13°C is recommended; seeds usually sprout within 2 weeks, though germination can sometimes take several months. Prick seedlings out into individual pots when large enough to handle and overwinter them under glass for at least their first year. If planting outdoors, do so in early summer and consider extra winter protection. Cuttings can be taken at almost any point during the growing season and root easily, though early summer is ideal to allow the new plant to establish before winter.