Care and Planting Instructions

Scented geraniums prefer a light, well-drained potting soil and at least 5 hours of light per day. If growing your geraniums indoors a south- or west-facing window that lets in lots of light is ideal. However, you can still have beautiful scented geraniums with the help of artificial light.

To maintain a bushy habit, pinch plants regularly to promote lush growth. In general, allow three pairs of leaves to form on a stem before pinching. Smaller leaved varieties may be pinched back more often. Geraniums thrive in relatively humid conditions. When growing inside, consider placing the pot on a bed of gravel in a waterproof tray and fill the tray with water. Set the pot on the gravel above the water to prevent root rot. Good air circulation and frequent removal of dead or damaged leaves will help keep your plants healthy.

Proper watering of plants in containers is important; water in the morning and at the soil level, not on the leaves. As a general rule, the top inch of the potting soil should be allowed to dry before you water. When you water, water enough so that the excess water drains from the bottom of the pot, but don’t leave your plants sitting in water; the roots will suffocate and rot in saturated potting mix.

Feed scented geraniums with an organic fertilizer every two weeks in spring, summer and fall. Do not fertilize the plant in winter.

Scented Geranium – Concolor Lace
pelargonium sp.

Concolor Lace scented geraniums are known for their sweet, spicy, nutty aroma that is reminiscent of hazelnuts. Lovely medium green, lacy-edged leaves with a good compact habit.  Cherry to light pink flowers add interest whether you are gardening indoors or out. Best grown in a pot with well-drained soil. Bring indoors in winter when outside temperature drops below 50°F. Plant height 18-24”.

Scented geranium leaves are often found in sachets and potpourri bowls. Leaves placed in a bowl of water will allow the fragrance to waft throughout the house. By simply soaking the leaves you can extracting the nutty aroma out of the leaves and then use the liquid as a food flavoring in custards, flavoring sugar, flour or pound cake.