NEVER use leaves from plants that have been sprayed
with pesticide or treated with a systemic pesticide!
Leaves should be cleaned well before use.
6 oz, salted butter, softened
1 teaspoon of each fresh herb
chopped chives, chopped Italian parsley, fresh thyme leaves
1/2 teaspoon fresh, finely chopped lemon—scented geranium leaves
Work herbs into butter, mixing until evenly distributed. Chill for 15 minutes.
Turn onto waxed paper and pat into shape and forming into 1” wide log. Chill thoroughly.
Before serving cut into 1/3” thick slices.
Delicious garnish for steaks, fish, baked potatoes and steamed vegetables.
MHS Recipes for Scented Geraniums Cookbook
1 cup water
1 cup sugar
10 rose-scented geranium leaves (clean!)
1 cup fresh lemon juice (lime juice is nice too!)
chilled water, to serve.
In a small pot boil water with sugar.
Remove from heat, add leaves and let infuse until cold (if possible let stand overnight).
Squeeze out leaves well (you can repeat this step for more flavor).
Add lemon or lime juice.
Pour it into bottle and refrigerate.
To serve, add 1 tablespoon of this concentrate to each cup of chilled water and mix well. Serve over ice in a goblet
garnished with a small scented geranium leaf of rose petals. Store refrigerated for up to two weeks.
12 to 16 scented geranium leaves, wiped clean
1 pound (4 sticks) unsalted butter, room temperature
1 pound sugar
1 pound all-purpose flour
2 teaspoons baking powder
1 pound large eggs, separated
2 teaspoons pure vanilla extract
1/2 cup heavy cream
Vegetable-oil cooking spray
Preheat the oven to 325 degrees with rack in center. Spray two 9-by-4 1/2-by-2 3/4-inch loaf pans with cooking spray; line
with parchment. Arrange geranium leaves, with tops facing down, along bottom and around sides of pan. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and
fluffy, 2 to 3 minutes. Sift together flour and baking powder. With the mixer set on low, add yolks one at a time to
butter-and-sugar mixture, alternating with flour mixture.
With the mixer set on medium speed, beat in vanilla, then cream. Batter will be thick. Transfer batter to a large mixing
bowl. Set aside.
Place egg whites in a medium nonreactive bowl and, with an electric hand mixer, whip egg whites to stiff peaks. Using a
rubber spatula, stir about one-quarter of the egg whites into batter to lighten. Fold in remaining whites.
Carefully spoon batter into prepared pans. (Additional leaves may be arranged on top of batter if desired.) Run a knife
blade through batter a few times to remove air bubbles. Bake until a cake tester comes out clean, 80 to 90 minutes. Let
cool on wire rack, 1 to 1 1/2 hours, then remove from pans.
Martha Stewart Living, March 1997