Pelargonium Ardwick Cinnamon

The 'Ardwick Cinnamon' scented Pelargonium is a variety of geranium appreciated by enthusiasts for its cinnamon-scented foliage. The plant forms a well-branched, bushy clump adorned with thick, finely cut leaves that feel velvety in a beautiful green with silvery grey highlights. Its flowering period is long, from spring until the end of summer. It takes the form of small umbels of white to pinkish flowers, quite charming. This pelargonium is cultivated in full sun, in well-drained, dry soil. It can only be grown in the ground in mild areas spared from frost.

The scented Pelargonium 'Ardwick Cinnamon' is a hybrid horticultural creation. Many Pelargoniums are native to South Africa. The plant has an erect, bushy habit and branched stems that lignify over time. This variety reaches a height of 40 cm (16in) with a spread of 30 cm (12in). Its remarkable foliage comprises lobed leaves with very toothed edges, hairy and highly aromatic. When even slightly crushed, they release a spicy aroma of cinnamon. Flowering occurs from May to September and is early and prolonged depending on the cultivation method. Small, pale, delicate flowers bloom on the foliage, perhaps less spectacular than those of classical hybrids, whether perennial or annual, but more authentic. The upper two petals, marked with two purple streaks, give them a refined appearance.

With a simple touch, the 'Ardwick Cinnamon' Pelargonium releases a delicious scent, and at the slightest glance, it invites you to touch its beautiful velvety foliage. Plant it, therefore, in a pot or in the ground, where you can touch it, along a pathway or in a pot on the patio or veranda. Scented geraniums are precious for perfuming a room, where they delight us with their sometimes unexpected and wonderful scents.  It is a plant in the ground that withstands summer drought very well and requires very little maintenance, making it valuable for dry gardens by the seaside.

Try flavouring a recipe with scented pelargonium flowers; it works! The edible leaves flavour desserts, fruit salads, and potpourri.