Brighter, lighter, less sweet and a little less “grandma” than true rose, the smell of rose geranium is like old rose blended with a touch of citrus, spice, green herbs and a tiny hint of resin. This ...

1. In a small saucepan, whisk the water and sugar over high heat until the sugar is in suspension and no longer mounded on the bottom of the pan. Bring the mixture to a boil and cook until all of the ...

Everyone loves surprises -- at least the good kind. The kitchen garden is full of surprises, and scented geraniums offer the gardener and the cook a bounty of fragrant and delicious ideas. History: ...

INGREDIENTS: • 2 cups spring water • 3 cups granulated sugar • 1 1/2 cups fresh rose geranium leaves, and stems, or packed rose petals, free of insecticides • 1 cup packed fresh lemon verbena or lemon ...

Instructions: Combine 11/2 cups wine with rose geranium leaves, lemon verbena and sweet woodruff, if using, in small saucepan. Simmer on medium heat 10 minutes. Remove from heat and cool completely.

One need not be so violent to enjoy the variety of fragrances from the foliage of the scented geraniums. A swish of petticoated Victorian skirts as ladies strolled to tea through their gardens — or a ...

One of Nancy Barnes Cobb’s favorite recipes calls for a half cup of flower. And no, that’s not a typo: Cobb has cooked with flowers like lavender, violets and rose geranium, for years. It’s an ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. For the compote: Preheat oven to 180C. Sprinkle ¹/3 of the sugar on the base of a 1.5-2 litre gratin ...

There is nothing in all the pastry chef’s art that can compare to a perfect peach -- the melting texture, the heady perfume, the complex interplay of sweet and tart. But just how many times in a ...