History has applied many names to geraniums, a good sign of their enduring popularity, among them granny's needles, jam tarts, dolly's pinafore and storks's bill.

One of the first recorded accounts of the geranium was in 1618 when John Tradescant, the elder (1570-1637), a noted English plantsman brought back a plant while on one of his botanical collecting trips to the Asian and Mediterranean regions.

Later in the 17th century Dutch and British settlers sent to England many varieties from South Africa.

Sir Joseph Banks was instrumental in finding many lovely varieties at the Cape which were brought back to England by Francis Masson another plant hunter.

Suited to a wide variety of situations in the garden, geraniums also grow in pots, climb over walls and up pillars, fill areas as groundcovers, can be trained as standards and bonsais, cascade from hanging baskets or as dwarf trailers in a rock garden.

The flowers come in single, semi-double and double forms in shades of red, crimson, pink, salmon, orange and white, and if given the right conditions can bloom right through the warmer months with some varieties continuing to bloom into winter.

Geraniums are often seen growing in difficult situations in dry, poor soils but prefer a sandy loam.

Good drainage is most important as they will die in wet, cold soils in winter.

Some geraniums are grown primarily for their decorative foliage as in the fancy-leaved varieties and others for their scented leaves.

The intricate colour blends in the foliage of the fancy-leaved geraniums, especially the beauty of the golden and silver tricolours, is found nowhere else in the plant world and appeals to many collectors.

These fancy-leaved varieties require sunshine to bring out the vivid variation but not full sun in summer.

A position that receives morning sun and afternoon shade is ideal.

Tip prune regularly as new growth has the deepest colouration.

Fertilise with a low nitrogen, high phosphorus plant food to keep new growth growing without producing too much green in the leaves.

Scented-leaved geraniums with fragrances of lemon, rose, nutmeg, cinnamon, apple, coconut, peppermint, all spice and mint, were known as 'folk flowers' in past times, and were grown in the kitchen garden to flavour food.

They were also planted beside pathways so visitors could pinch off and crush a leaf to enjoy the perfume.

Ivy-leafed geraniums are a trailing species with dark green, shiny leaves and long drooping branches suited for spilling out of hanging baskets where their clusters of small single or double flowers in red, white and pink mauve are shown to their best advantage.

To water geraniums give thorough soakings and allow the soil to almost dry out in between watering, and always do it during the warmest part of the day.

Avoid overhead watering to reduce the risk of fungal diseases.

Regular pruning keeps the bushes compact, shapely and increases the number of blooms.

Cut back stems as flowering finishes.

Use a slanting cut just above an active node and take the bush back by about half.

Geranium plants strike easily in autumn from strong, mature 10cm-long stem cuttings with at least six closely set nodes.

Remove lower leaves, leaving the top two or three intact, then let the end of the cutting dry out for about an hour before dipping into a hormone powder or gel then inserting carefully into a propagation mix.

Geraniums are sometimes thought of as 'old world plants' but with their regal stature and no-fuss requirements they are still quite at home in our modern gardens.