I’m not a huge fan of cultivated geraniums growing in pots, but I do like the wild pelargoniums and the fragrant, culinary variety, pictured above. The leaves smell of exotic, spiced rose and the petals are not only very pretty, but make a lovely addition to a summer salad – see my post: Salad herbs and edible flowers on July 16th, 2016. The leaves make a lovely flavouring for syrups and sugars, perfect for livening up a fruit salad.

The plants aren’t hardy enough to survive outside without shelter and consistent good weather, so for convenience, in the summer months, they most often stay in my greenhouse, in pots. I bring them indoors once the temperature drops and the days get shorter in length.

Choose small to medium sized leaves, undamaged, and snip off the stalks. Rinse gently in water, then pat dry with kitchen paper, taking care not to bruise them, and making sure they are completely dry. Put 125g caster sugar into a small bowl and mix in the leaves, then transfer to a small clean, dry, sealable jar. Cover securely and label. Store in a cool, dark cupboard for about a month before using. Discard the leaves before serving. Ideal for sprinkling over berry fruits – especially raspberries and strawberries – pancakes and cakes. The sugar will keep for 3 to 4 months; the sugar will form clumps if condtions are damp.