Pelargonium citronellum

Pelargonium citronellum is widely noted for its strongly scented foliage and is chiefly employed in mild infusions for their pleasant aroma and gentle calming effect. Among the Mapuche of southern Chile, leaves are steeped briefly in hot water to make a lightly perfumed tea, a practice described by Bennett et al. (2021). In South Africa’s Cape region, Van Wyk and Wink (2015) record scented “geranium” leaves, including P. citronellum, used as a mild aromatic tea and bath infusion. On the Atlantic island of Madeira, Rood (1994) notes that aromatic leaves of scented Pelargonium species were traditionally infused to “calm the nerves” and as a gentle bathing rinse. The plant material used in these preparations is consistently the fresh or dried leaves, sometimes with tender shoots, and the preparations are used for their fragrance rather than as strong medicinal agents.

A practical leaf infusion follows a standard mild tea method. Use about 5 g of fresh, crushed leaves per 250 ml of just-boiled water, cover and steep for 3–5 minutes, then strain; a second short steep can reuse the leaves if desired. For a simple tincture, place 20 g of fresh chopped leaves into 100 ml of 45% ethanol, seal and macerate in the dark for 2 weeks, shaking daily, then press and filter. Because citronella-scented Pelargoniums contain citronellal and related citronellal-rich essential oils, sensitive individuals should avoid using large or concentrated doses; the tea is generally used as a brief, calming rinse or mild inhalation rather than a daily beverage, and there is no evidence to support use in pregnancy or while breastfeeding.

The aroma and purported calming effect are plausibly linked to the essential oil profile of the leaves, which is dominated by citronellal together with citronellol and geraniol as minor components. This composition is consistent with well-documented analyses of scented Pelargoniums (Levenberg, 1970; Heath and Reineccius, 1986), and the same volatiles underlie the plant’s use in perfumery and insect-repellent applications.

Contemporary relevance is straightforward: while P. citronellum remains popular in horticulture for fragrance gardens, it is still occasionally employed in small-scale folk infusions in southern Africa and Chile, and aromatic extracts are used in niche perfumery (Van Wyk and Wink, 2015; Bennett et al., 2021; Rood, 1994).

Common products:
The primary commercial product derived from Pelargonium citronellum is its essential oil, obtained by steam distillation of fresh aerial biomass. The oil is characterized by high citronellol and geraniol content, providing a rose–citrus scent profile used in perfumery and cosmetic fragrance bases.

Industrial and craft applications:
Essential oil of P. citronellum functions as a fragrance ingredient in household and fine-fragrance compositions. Its fragrance profile supports blending in fragrant creams, lotions, and bath products where a rose–citrus note is desired.

Fragrance and cosmetics:
The oil is employed as a fragrance component in toiletries and scented consumer goods. It is also used in professional perfumery as a heart or top note modifier. Typical incorporation levels follow industry norms for fragrance materials; specific concentrations are not enumerated here.

Properties relevant to use:
Citrusy-rosy aroma conferred by citronellol and geraniol; oil is water-insoluble and lipophilic, facilitating integration into oil-based or emulsified cosmetic formulations. Distillation yields a single-phase essential oil suitable for fragrance compounding.

Sustainability and sourcing:
P. citronellum is cultivated in warm climates for essential oil production and is also grown as an ornamental. Material is typically produced via stem cutting propagation, harvesting fresh biomass at peak flowering, and immediate distillation to minimize loss of volatile constituents. Harvest and distillation are managed regionally, with variability in yield and composition depending on cultivar and terroir.

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