The peppermint-scented leaves can be used as a culinary herb. Barbara Hey (1994) suggests lining the tin with them before baking a chocolate cake. They can also be used to flavour puddings, jellies and hot or cold drinks. The leaves are good in pot-pourris and can be used to stuff pillows. Fresh leaves make a soothing poultice for bruises and sprains.

https://pza.sanbi.org https://pza.sanbi.org/pelargonium-tomentosum

The following notes refer to the related species P. odoratissimum. In traditional medicine the whole plant is an aromatic herb with astringent, tonic and antiseptic effects. It is used internally in the treatment of debility, gastro-enteritis and haemorrhage. Externally, it is used to treat skin complaints, injuries, neuralgia and throat infections. It is used in the treatment of burns, sores and shingles[Bown. D. Encyclopaedia of Herbs and their Uses. Dorling Kindersley, London. 1995].

https://pfaf.org https://pfaf.org/User/Plant.aspx?LatinName=Pelargonium+odoratissimum

Africa, Southern Africa, Cape Provinces