I have always loved rose scented products: soaps, creams, oils, fragrance, rose water ……. Imagine my surprise when I discovered that many of them are made not using roses and rose petals, but scented pelargoniums - specifically one called “Attar of Roses”. And that it is the leaves that give off the oils for that wonderful scent, not the flowers and petals. I first realised this while walking past a friend’s two “Attar of Rose” plants in pots on each side of his front door. Brushing against the plants released oils from the leaves and gave off the most delicious scent, as strong in its way as lavender or rosemary. I have been hooked ever since.

Scented pelargoniums are distinct from the better known bedding pelargoniums with their larger, showier flowers. The scented plants are descended from species that use strong scent to see off grazing animals and draw in pollinating insects, and rely on their leaves rather than their flowers. They are compact plants, ideal for containers, with delicate leaves, dainty flowers and those amazing scents.

Since they were first brought from South Africa in the 1600s, these scented geraniums (or more accurately pelargoniums) have been prized for the fragrance of their oil-rich leaves. There are five general classifications of scented geraniums: rose, mint, fruit (including citrus), spice (including pepper, apple and others) and pungent (woody oils like pine and oak). But centuries of hybridisation between these categories have produced thousands of cultivars which have been used in fragrances, remedies, medicines and cooking.

My scented geranium collection started with some cuttings taken from those first “Attar of Roses” plants and has expanded exponentially. I now have about 30 varieties growing in pots around my garden. They are very easy to propagate: a few sprigs snipped off in spring and planted into rooting compost will produce large plants by the end of the season. And they are undemanding and drought tolerant as well. They aren’t frost hardy, but I keep mine outside in winter against one of the walls of the house, and while they do die back in harsh weather, they usually grow back from the roots again in the spring. It is always such a pleasure to see the tiny scented leaves emerge from what looks like a dead plant.

I prefer the rose and fruit scented varieties. The leaves can be used for cooking (in jams), in my G&Ts, in flower arrangements and for potpourri. The flowers are edible and can be used to decorate salads, cakes and puddings. But mostly I just like having them along pathways and surrounding the house so that I get that wonderful scent as I brush past them.

Some of the varieties I do grow are:

• Attar of Roses (rose)

• Sweet Mimosa (rose)

• Lavender Lindy (lavender)

• Grey Lady Plymouth (rose)

• Prince of Orange (orange)

• Orange Fizz (orange)

• Lemon Fizz (lemon)

• Ashby (rose)

• Atomic Snowflake (rose lemon)

• Graveolens (rose citrus)

• Lady Scarborough (strawberry)

• Mabel Grey (lemon)

• Poquita (grapefruit)

• Lara Jester (rose)

Another surprising benefit of the strong scented leaves is that they act as a natural deterrent to pests in the kitchen garden. I have surrounded the raised beds with scented geraniums and it is very effective. A combination of these plants and mint mean that I rarely have to deal with infestations of aphids and other flying pests in my crops. And the more astringent varieties are good for keeping mosquitoes at bay. They are the most versatile little plants.

On a final note, I came across an interesting article explaining how these scented geraniums are used in the fragrance industry, and which products use them. It is worth reading if, like me, you are a fan.