Tag: flower

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Make your own – Hair Shine Treatment

I don’t know about you but the miserable winter we’ve been having has left my hair in a complete mess. Luckily, this super easy to make hair shine treatment is great for split ends, brittle hair or even just a bit of a pick me up on a girly night in.

Ingredients:

10g rosemary leaves

10g dried chamomile flowers

100ml fractionated coconut oil

This makes enough for one treatment for very long hair or several if you’re rocking a pixie cut! You’ll have to make it up a bit in advance – just pop all of the ingredients into a jar or bottle and leave to infuse (I only left it overnight but if you can manage a week then even better). When you’re ready to use it, strain through a sieve to get rid of the herbs and work the oil into your scalp and hair. Wrap your hair in clingfilm (or a hot towel if you’re feeling fancy) and leave for a minimum of 30 minutes. If your hair is particularly dry then it can be left in overnight, but be warned – this is not a good idea if your hair leans toward being greasy! Wash the oil out with shampoo; you might need to do this a couple of times to get all of the oil out. Voila! Enjoy your soft, shiny, revived hair. If you’d like to know more about why this works, check out this article about the benefits of coconut oil for your hair.

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Make your own – Bath Milk Bag

So it seems summer is over (what little we had of it!) and autumn is swiftly taking over. My cure all for those end of summer blues has always been a good long soak in the bath! This fantastic recipe for easy peasy bath milk has been a godsend for me – perfect to help you unwind.

Ingredients:

100g milk powder

5 – 10g dried flowers (I used calendula, the colour seemed fitting for autumn!)

2-4 drops essential oil (orange for me, but you can use anything that will help you relax)

muslin bags or squares of muslin and a length of thin ribbon

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Method:

 

In a bowl, add the essential oil to the milk powder and stir thoroughly. It’s important to make sure that the essential oil is completely mixed in, with no clumpy bits.

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Then add your flowers and once again mix thoroughly.

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That’s really all there is to it! Pop your bath milk into a muslin bag, or if using muslin squares then place a tablespoon of mixture in the middle, bring the four corners together to form a pouch and then seal with the thin ribbon. Leave a loop of ribbon to tie the bag below the tap while you run your bath, so that the water runs through the mixture.

bath-milk-bag

Enjoy your soak in milky, aromatic goodness!

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Herb of the Month – Vipers Bugloss

This time of year is all about those blooming flowers, when all your gardening seems to pay off. One of the most satisfyingly beautiful plants you can grow, our herb of the month is Vipers Bugloss.

 Echium vulgare, also known as Vipers Bugloss, Adderwort, or Blue Devil, is characterised by its cylindrical spikes of gorgeous bell shaped flowers. From the Boraginaceae family, Vipers Bugloss will take 1-2 years to reach its maximum height, up to 75cm tall – all of which will be covered in flowers when it blooms in early summer. Each flower on the column will itself be 1 to 2cm in length. It originates in Europe and grows best in dry grassland or dunes, preferring sand or chalk soils. Whilst it is slightly fussy about soil, Vipers Bugloss will grow in either exposed or sheltered areas and in varying amounts of sunlight.

This is a fantastic plant to have in your garden if you want to attract bees or butterflies – both of which love the colourful flowers come summer. In the language of flowers, Vipers Bugloss represents falsehood or untruthfulness, most likely due to its snakelike appearance (as described in its alternative name, Snake Flower). The name ‘Bugloss’ is also derived from the appearance of the plant – this time its leaves. The term comes from the Greek word bou, meaning cow or ox, and the Latin glosso, meaning tongue. The leaves of the Vipers Bugloss could be said to resemble an ox-tongue in shape. Though it was once used as an anti-venom for snake bites, it is best to avoid touching it as it can cause irritation to the skin and will cause stomach upset if ingested.

Whilst it’s not always possible to grow in your garden (if you don’t have chalky soil or have kids who might take a bite!), it’s always worth keeping an eye out when you walk along the dunes, as this really is a stunning plant.

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Herb of the Week – Aloe Vera

With the sun making a welcome appearance this week we are sure to see plenty of sun burned skin – so our herb of the week must be Aloe vera.  This important medicinal plant has so many uses – in beauty preparations and medicinally.  Sun burnt skin can be treated with cooling aloe vera gel.  We keep a plant in the kitchen and use the sap directly from the leaves for all types of minor burns – especially those little cooking accidents.

 

Aloe can help in the relief of symptoms of dermatitis or psoriasis as well as eczema and skin irritations.  It contains a mix of properties including anti-inflammatory and antimicrobial agents as well as minerals and vitamins, which aid penetration of the skin and tissues and encourage healing.

 

A perennial, tender succulent, this plant should be grown indoors on a sunny windowsill.  It needs a well drained gritty soil and little water, allow to dry out completely between waterings.  It can grow up to 3 feet tall with clusters of long, fleshy leaves and tubular yellow flowers.  Aloe vera is really easy to grow and is a great plant if, like me, you are a bit slack with watering your houseplants!

 

The sap is also preserved and dried or liquified for use commercially in a wide range of products including toiletries.

 

We use aloe in our skin care range and our aloe gel can be used as a shaving gel or even used as a base to create a fabulous face mask, try adding avocado and oats.

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Pip McCormac’s Violet Scones

Have you seen this fantastic new book from Pip McCormac?  We have and it is choc full of wonderful recipes. In fact, we loved it so much that, following a chat with Pip, we have the privilege of being able to share one of his recipes with you, so here are Pip’s Violet Scones!

 

Violet Scones with honeyed cream

50g butter, plus extra for greasing

225g self-raising flour, plus extra for dusting

25g sugar

150ml milk, plus extra for glazing

1 tsp vanilla extract

3 violet flowers, chopped, plus extra petals for serving

100g clotted cream

2 tbsp runny honey

VioletScones051

I’ve never been a fan of the soapy taste of parma violets, but if you use violet flowers sparingly and bake them they are far subtler – a clever floral note rather than an overpowering flavour. The honeyed cream is what provides the real sweetness here; it’s thick and indulgent and removes the need for jam or butter… although a dollop of lemon curd goes well if you have a really sweet tooth.

Preheat the oven to 225C/Gas mark 7 and line and grease a large baking tray. In a food processor, mix together the flour, butter and sugar until it resembles breadcrumbs. Pour in the milk and vanilla extract and beat into a stiff dough. Add the violet flowers and give a final few pulses of the processor to combine them into the mixture. Lightly dust your worktop with flour and place the dough in the middle, sprinkling a little flour over the top. Using a rolling pin, work the dough until it’s about 2cm thick. Take a 5cm round cutter and cut out discs, placing them onto the baking tray. Roll the leftover dough out again and cut out more rounds, repeating until all the dough is used up. Try not to roll the dough too many times as this will lead to tough scones. Brush the top of each with a dab of milk and place the tray in the oven for 12–15 minutes until golden. Transfer to a wire rack and leave to cool.

Just before you are about to eat the scones, place the cream in a small bowl and briefly fold in the honey – do not mix until combined, you want it to have a rippled effect – and top with a few violet petals. Cut open the scones, spread a bit of cream on top and serve.

 

This recipe is taken from The Herb and Flower Cookbook by Pip McCormac (Quadrille, £16.99)

9781849494168
Pip McCormac’s “The Herb & Flower Cookbook”

Photograph © Yuki Sugiura