A range of species, hybrids and cultivars with highly aromatic leaves of various forms and sizes, producing a remarkable range of aromas including apple, balsam, peppermint, ginger, nutmeg, pine, coconut, orange, lemon, lime, spice and rose.
These plants are mostly from drier regions and it is likely that the aromatic oils serve to deter browsers.
The leaves are used for pot-pourri and for flavouring jellies, stews, casseroles, puddings, etc.
The species have undergone extensive hybridisation and selection. This presents difficulties in allocating cultivars to specific parents. A small selection of the most popular cultivars is given here.
O'Brien (1983), Abbott (1994).
Source: (2002). Pelargonium. In: . Horticultural Flora of South-eastern Australia. Volume 4. Flowering plants. Dicotyledons. Part 3. The identification of garden and cultivated plants. University of New South Wales Press.
