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Gardeners who have raised these plants for years will have their
own ideas and I'd welcome any clarifying comments. Gardeners
who are venturing into this genus for the first time have a
huge treat in store for them. Those venerable women of our youth who
cultivated these darling plants on their windowsills knew what they
were doing.
Pelargonium Uses and Gardening Tips:
General Information
The ideal temperature conditions are 65 to 75 degrees during the day, dropping to 50 to 60 degrees at night. Water only when the top of the soil is dry. Water until the it comes out of the bottom of the pot. Never let them stand in a saucer of water. Fertilize once every 6 waterings and add one teaspoon of Epson salts to a gallon every fourth time you fertilize, as they are heavy consumers of magnesium. Now if you can do all that, everyone of my plants is going to demand to be sent to your house. So relax, don't think you have to do everything by the book. These are not hard to grow.
Growing Pelargoniums Indoors
Unless you live in zone ten, where they can be left outside year round, you will have to bring them in. They should come into your home long before the threat of frost. You don't want a severe temperature change to shock them. Once 45 degrees at night is happening, bring them in. Place in your sunniest spot where you can see the winter through together. They will need at least 4 hours of direct sun indoors to flourish. Let them rest by not feeding them very much and keep them on the dry side. Some gardeners recommend cutting the plant back by a third before bringing it in. 
Culinary Uses
Cut leaves finely and use to flavor cakes, jellies, sauces, and even vinegars. Lay whole leaves under cakes where they will release their subtle flavoring. Toss the delicate flowers into salads.
Landscaping Uses
In terra cotta pots of all shapes and sizes or lining an entrance way, scented geraniums are stunning. If you keep them in pots they are much easier to remember to bring them in when the days get short.
3 Rose Geranium leaves
1/2 cup sugar 1-1/2 cup sour cherries pitted 2 T. Kirsch 1-1/2 cup heavy cream 6 egg yolks, stirred to combine 3 bittersweet chocolate squares chopped. (Chocolate is optional.)
Marinate cherries in one T. kirsch, 1 T. of the sugar and 2 rose geranium leaves, stir a few times and let stand a few hours, overnight is even better.
Simmer the cherry mixture over low heat with 1/4 cup sugar until tender and the juices have thickened slightly (about 15 minutes). Turn into bowl to cool and add remaining 1 T. kirsch.
Heat cream with remaining sugar and last rose geranium leaf over medium low heat until sugar is dissolved and bubbles form around the edges of the pan.
Let steep an hour. Reheat just until bubbles form.
Whisk a little at a time some of the hot cream into the egg yolks and then
pour the egg mixture into the saucepan and heat over a low flame, stirring constantly.
After the mixture forms a custard, the temperature will be about 160 degrees and it will
no longer taste of raw egg. Quickly pour through sieve into the bowl of cherries. Stir
well and cover with Saran wrap right on top of the custard. Chill thoroughly in the
refrigerator.
When custard is cold, remove geranium leaves and freeze in ice cream maker.
Add chocolate pieces if you want and let the ice cream maker run a few minutes more.
You have a sublime and elegant dessert.
is available to answer plant or gift questions.
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