- Alternative & Natural Medicine
Rose Geranium (Pelargonium roseum Willd.)
Sometimes this herb is also called Pelargonium graveolens. Despite the double name, it is the same herb - Rose geranium.
(Rose geranium oil is a look-alike of the rose oil and often used as counterfeit. It is hard to tell the difference for untrained buyer because the scent is the same.)
It is called Rose and Geranium, because this plant has both the characteristics in itself - Rose, because of the scent when it blooms and geranium, because it is from the same genus as the common Geraniums (Geraniaceae).
Roots grow to 15 cm in pot or up to 60 cm in soil. It is annual plant, but when dwarfed and domesticated it becomes perennial.
Fresh leaves grow in the whole year if the temperatures are not too low. Blooms actively between June and October.
The plant grows up to 2 meters tall (6-7 feet) in soil, but can be easily domesticated and grow indoors in a pot. It is cultivated mainly by the perfume industry and there are subspecies with various other scents as citrus, mint and coconut. What is more important than its aroma is of course
- Stops diarrhea
- Stops dry cough
- Lowers wound bleeding in anemia
- Lowers blood pressure
- Lowers blood glucose levels
- Helps battle spring fever
- Cleans and sucks pus from acne and badly infected wounds
- Purifies the air and cleanses from air bacteria if grown indoors.
The leaves have large quantities of polyphenols, vitamin C and precursors of vitamin A.
The leaves also emit phytoncydes in the air and in the immediate vicinity off the plant, most of the bacteria will die.
All upper part of the herb is usable. It must be gathered when blooming between June and September. Leave few young shoots of the plant, it goes blooming again after a month and can be harvested again.
Domesticated Pelargonium can be harvested any time of the year, but it is best when it blooms.
The Rose geranium herb does not need to be dried. It is consumed raw, in salads, in sorbets, added as a flavour for fruit juices, tutti-frutti, cakes and others.
In case you really need to dry it, use young shoots with small-to-medium leaves - with blossoms if possible (blooming is when the etheric oils are at their best quality). They have 0.1-0.3% oils ( Herba Pelargonii rosei).
Not hard at all. Put one rose geranium leaf in a cup and pour boiling water. Cover until it cools and then drink it. Sugar is not mandatory, the sweet scent of Pelargonium roseum is strong enough. You may also consume the leaf. It has very pleasant taste.
Acne pustules and pus wounds
can also be treated with this herb. It cleans the pus and helps heal the wound faster.
Clean the skin around the wound or pustule with warm water (ans mild soap if applicable). Crush pelargonium leaves in a pestle with few drops of olive oil until the mass becomes like a soft bubble gum. Cover the affected area with the green mass and leave for 10 minutes.
Repeat every day. Should see improvement in a week.
4-5 fresh leaves are minced finely and mixed with minced basil, 4 crushed walnuts and boiled for 5 minutes in 1 pint water (1/2 liter).
The resulting infusion is taken every day before meals. (the preparation is enough for one day and needs to be prepared fresh every day.)
Diabetes aid for type 2
Clean 3 freshly cut leaves from dust (running water is fine) and consume them 30 minutes before meal.
The blood glucose will remain lower and will not spike from the meal. You may still need your medication though.
Don't quit your prescription before consulting your endocrinologist. Diabetes must be monitored and maintained by a professional medic.
Immune system improvement
is also one of the good qualities of the rose geranium.
Mix 200 grams (6 ounces) honey, the juice of 3 freshly squeezed lemons, 20 rose geranium leaves (minced to pulp) and 20 almonds or walnuts.
Have 1 tablespoon of this mix every morning 30 minutes before breakfast.
Cooking pelargonium as a spice.
It is very good for jams and fruit jelly. When making jars with jam, put a cleaned fresh leaf before closing the jar.
Rose geranium will prevent bacteria from ruining your jam and will add more aroma and sweet finish to the jam.