Pelargonium graveolens is an erect, aromatic, multi-branched subshrub, that grows up to 1.5 m and has a spread of 1 m. The leaves are deeply incised, velvety and soft to the touch (due to glandular hairs).

The plant is also found in the Canary Islands, Corsica, Costa Rica, Cuba, the Dominican Republic, Haiti, southwestern Mexico, and Puerto Rico, where it has been introduced.

Pelargonium distillates and absolutes, commonly known as "geranium oil", are sold for aromatherapy and massage therapy applications.

As a flavoring, the flowers and leaves are used in cakes, jams, jellies, ice creams, sorbets, salads, sugars,[28] and teas.

[citation needed] In Cyprus, where it is known as kiouli, it is used to flavour and scent the sugar syrup in apricot preserves, known as glyko tou koutaliou hrisomilo.

[citation needed] A modern analysis listed the presence of over 50 organic compounds in the essential oil of P. graveolens from an Australian source.

[30] Analyses of Indian geranium oils indicated a similar phytochemical profile,[31] and showed that the major constituents (in terms of % composition) were citronellol + nerol and geraniol.