A windowsill full of different varieties of scented geraniums is a little like a shelf full of perfume.
Hybridized since the 1700s for their varying aromas, scented geraniums can smell like chocolate, lemon, coconut, peppermint, apple, nutmeg, and rose.
In the Victorian era, the leaves of scented geraniums were used in all sorts of ways: in teas, cakes, jams, wine, ointments, and perfumes.
Use the leaves to flavor sugar in a jar. Cover a layer of leaves with a scoop or two of sugar; repeat until the jar is full. Close the jar and let it sit on a sunny windowsill for a couple of weeks. Then, sift out the leaves. Your sugar will be infused with the perfume of the scented geranium.
Or, you can bake scented geranium leaves into the surface of a pound cake. Grease the pan with butter that has some scented geranium leaves worked into it. Sprinkle the greased pan with sugar, and pour in the batter. The crust of the pound cake will be wonderfully fragrant.
You can also dry scented geranium leaves and flowers and use them in sachets of potpourri. To dry the leaves, cut their stems off and set them on a cooling rack so that the leaves aren't touching. Place the tray in a warm, dark place with good air circulation. If your area is especially humid, dry them in the oven set on low. Once the leaves dry, stuff them into muslin bags.