Pelargonium: the scented root herbalists reach for in winter

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Pelargonium is the plant most people call “geranium” on a windowsill — but in southern Africa it is the thick, dark root of Pelargonium sidoides that has the long history of use. This page covers which part is used, how the root is simmered, what the scented leaves do in a teapot, and who should leave it alone.

What it is credited with

• Among Xhosa, Zulu, Basotho and Fingo healers, the root was traditionally prepared as a decoction for coughs and chest complaints.
• Southern African tradition also used the root for sore, scratchy throats and hoarseness.
• Herbalists in Europe took up the root as a winter plant, reaching for it when throats feel raw and the voice goes.
• Naturopathy credits the root’s tannins with an astringent, drying quality on damp, congested mucous membranes.
• The root has a reputation, in herbal practice, as a supportive plant during periods of tiredness and low stamina after a winter chill.
• Scented-leaf pelargoniums (rose, lemon, peppermint) are traditionally used as a calming evening infusion and as an aromatic after a heavy meal.
• In household use across South Africa, the leaves of scented types were rubbed on the skin as a fragrant insect deterrent.

How to use it

Root decoction, the traditional form

• Use dried, shredded Pelargonium sidoides root: about a level teaspoon per mug of cold water.
• Bring to the boil, then simmer gently, covered, for around ten minutes.
• Take off the heat, leave to stand five minutes, then strain.
• Drink warm, in small mouthfuls. Herbal practice keeps it to a short course of a few days at the start of a winter chill, not a daily habit for weeks.
• It is frankly astringent and puckers the mouth. A spoonful of honey and a slice of lemon make it drinkable.

Gargle

• Make the decoction as above, let it cool to lukewarm.
• Gargle, then spit out. Repeat morning and evening while the throat feels rough.

Tincture and shop-bought extracts

• Tincture of the root is taken as drops in a little warm water, usually before meals.
• Ready-made extracts, drops, syrups and capsules are widely sold. Follow the amount printed on the product, and nothing more — concentrations differ hugely from brand to brand.
• Do not stack a tincture, a syrup and capsules on the same day.

Scented leaves, the gentle side of the genus

• Infusion: a few fresh leaves (or a small pinch of dried) per mug, boiling water, covered, five to seven minutes.
• Steam inhalation: a handful of leaves in a bowl of hot water, towel over the head, a few minutes with eyes closed.
• In the kitchen: rose-scented leaves laid under a sponge cake, or infused in cream and custards.

Growing it on a windowsill

• Full sun, and a light, airy potting mix that drains fast — pelargoniums hate sitting wet.
• Ivy-leaved types (Pelargonium hederifolium) trail from hanging baskets and balcony railings.
• Zonal types carry the familiar red, pink, purple and orange heads in beds and window boxes.
• Pelargonium grandiflorum, with its very large flowers, is usually kept indoors.
• None of them enjoy hard frost: bring pots under cover before early winter.

Frequently Asked Questions

The one thing to remember: it is the dried root of Pelargonium sidoides, simmered about ten minutes and drunk warm with honey, that carries the old southern African winter reputation — not the flowers on your windowsill.

Can I use the geranium in my window box?

No. The plant with the herbal history is Pelargonium sidoides, a South African species grown for its thick root. Ornamental zonal and ivy-leaved pelargoniums are decorative, and shop-bought ones are often treated with pesticides. Scented-leaf types are a separate case: their leaves are used for aromatic infusions and in baking.

What does pelargonium root taste like?

Strongly astringent and tannic, bitter, with a faintly earthy note. It dries the mouth in the way strong black tea does. Honey and a slice of lemon make it much easier to finish, and it is traditionally sipped warm rather than gulped.

How long should I take it for?

Herbal practice treats it as a short-course plant, taken for a few days when a winter chill sets in, then stopped. Continuous use over weeks is not part of the tradition. If symptoms persist, that is a reason to see a healthcare professional rather than to keep drinking the decoction.

Is it safe with my usual medication?

Check first. It is not advised in pregnancy or breastfeeding, nor alongside blood-thinning medication, and it is unsuitable for people with liver disorders. Skin rashes, mild stomach pain and nervous-system effects have been reported by some users. If you take anything regularly, ask a pharmacist or doctor before starting.

When do I harvest the root and the leaves?

Roots are lifted from mid-autumn to early winter, washed, sliced thin and dried slowly. Scented leaves are picked on a dry morning from late spring to late summer, when their fragrance peaks, and dried flat in the shade. Store both in sealed jars away from light and renew each year.

This information is provided for general interest and reflects the traditional use of plants. It is not a substitute for medical advice. If you are on medication, pregnant, or in any doubt, ask a healthcare professional.