Tag Archives: Olive oil

Aloe Omelette Shampoo

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A little while ago Frida Ahrlin, who co-runs a good blog called Duurzaamjezelf.nl (literally, make yourself sustainable), joined one of my herb walks. I don’t usually take much notice of my walkers hair condition but Frida’s is quite wonderful and when the topic of Aloe vera arose in conversation and she told me that she makes a shampoo using it, I had to take notice. Frida kindly sent me the recipe that she uses once every week or so, for her thick wavy hair. Today my scalp was in great need of some TLC so I decided to give the recipe a try.

My little girl thought I was putting omellete on my hair and I had to agree that it looked very like it but the results were well worth it. I now have a calm scalp and clean, bouncy, shiny hair! My hair is nothing like Frida’s, it’s pretty fine and straight but the recipe worked none the less.

I used a nice fat Aloe leaf from my Aloe mama who lives on the roofterrace. I filetted out the gel as described below, discarding anything green or yellow, as this contains an acrid chemical that will irritate the skin. But then I chopped the gel with scissors as I was in a rush to try the recipe. I think I’ll blend it more thoroughly in future as I had big blobs of aloe gel filet falling into the bath as I rubbed the mixture in, but other than that I wouldn’t change a thing. Perhaps a vegetable masher would to the trick for the blending? Maybe there’s also scope for a single drop of a carefully chosen essential oil? Or even using a suitable herb infused oil rather than plain olive oil? I’m planning on a drop of Chamomile infused olive oil and a good session with the masher, next time I make this.

If you try this recipe please let us know and do have a look at Frida’s website as it has some very useful ideas and you can see her lovely hair!

Frida previously posted the recipe in Dutch on her website last year. Here is her message to me about the shampoo…

Frida’s shampoo recipe

1 egg
1 tablespoon oil (I often use sunflower oil or olive oil)
1 tablespoon vinegar
Aloe vera gel

My aloe vera leaves are usually quite small, around 15 cm long and one thumb wide. Mostly I only use one but sometimes two. I use a small sharp knife to open the leave and scrape out the gel. I just mix everything together in a cup and it’s ready to use.

After trying out different methods, bending over the shower/tub/sink works the best. I rinse the hair and scalp first and then add the egg-mix. First massage in at the scalp and then combing it with my fingers out in the lengths. The longer I leave it in, the softer my hair gets. Usually I leave it in (with a towel around my head)  around an hour. Then rinse it with COLD water. Warm water with egg is not a hit in this case. To give the hair a nice and fresh shine I do a last rinse with 1 cup water with another tablespoon vinegar. The vinegar smell goes away as the hair dries.

Thanks again Frida! I was so excited to try this that I forgot to photograph the omelette mixture, next time…

How To Make Cold Infused Herb Oils

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How To Make Cold Infused Herbal Oils

This is how I make cold infused herbal oils. Infused oils are very useful; they are sometimes used directly (as with Calendula oil) or may be used to make ointments and salves. Generally I infuse a single herb, blending the finished product with other infused oils if required, but you can try infusing two or three herbs together.  I wouldn’t advise this for beginners as you should first understand how the herbs will interact.  This method is straightforward, I have tried other oils and techniques but this method gives reliable results. Quantities are not specified; simply harvest as much fresh herb as you wish and choose a jar (or jars) which you can comfortably pack them into. Generally I make a litle more but I often use tiny pesto jars to make small quantities of infused oil, they hold around 100ml.  That’s enough to make several ointments or will last a while for massage.

This method is based upon the one advised by Susun Weed in several of her books.

  1. Harvest fresh herbs on a dry and sunny day.
  2. Don’t wash the plant at all. Inspect your harvest and discard any diseased or soiled parts. If the plant is dirty simply scrub it clean with a stiff, dry brush.
  3. Coarsely chop the herb.
  4. Fill a dry, sterilised jar with the chopped herb.
  5. Slowly pour olive oil into the jar, whilst using a clean chopstick, skewer or knitting needle to release any air bubbles and allow the oil to reach all layers of the herb material. Mould is likely to grow in any air spaces within the jar so take your time to get this right.
  6. Fill the jar right to the top, covering every part of the herb.
  7. Again check that there is no trapped air. If necessary release air with the chopstick and top up with oil.
  8. Seal the filled jar with a well fitting cork or screw on a lid.
  9. Label the jar: Name of the herb, herb part used (flower, root etc), type of oil used, and the date.  Label the lid also, in case oil seepage makes your jar label illegible.
  10. Leave the jar for six weeks, at room temperature in a place where any seeping oil will not cause a problem. Moldiness may occur if herbs are left to infuse for longer.
    N.B. Some herbs release gas as they infuse, causing bubbles in the oil. This is not a problem and does not indicate spoilage but it may force some oil out of the jar, so be prepared! Chickweed, Comfrey, and Yellow Dock produce quite a lot of gas as they infuse. The gas will force some oil out of even tightly sealed jars. If corks pop out the oil may become rancid.
  11. Decant the infused oil by carefully pouring out the oil into clean, dry containers, leaving the spent herb material in the jar.
  12. More infused oil can be extracted from the spent herb. Put small handfuls of it into a clean kitchen towel or cotton cloth and wring out the oil.
  13. Leave the decanted oil to sit for 4 -7 days while the water within it (which is from the fresh plant material) settles to the bottom of the container.
  14. Carefully pour off the water-free oil, into clean, dry containers.  Leave the water and a small oil layer, which is touching the water, behind.  Any water will allow mould to grow.
  15. Store the herb infused oil at cool room temperature or refrigerate.
    Remedies for mould problems:
    Mould will grow in air spaces and where there is water in your oil.

    • If it grows at the top surface of the oil it is often possible to scoop out all traces of mould and then to top up with oil.
    • Mould may also grow up the inside surface of the jar or as a few colonies throughout the oil. This can happen if the jar was not completely dry to start with or if it is left in too sunny or warm a location.  Prevent this by drying jars in an oven for a few minutes immediately before using and storing in dark spot.  If the problem occurs the preparation may be salvaged by carefully pouring the oil and plant material into a completely dry jar, discarding any mould colonies.
    • If mould grows throughout the oil it is probably due to wet plant material being used. Saving the preparation is impossible. Discard and start again.

Using olive oil as a base for infused oils helps prevent them becoming rancid, at cool room temperature, for several years. Where they are likely to become warm, try adding the contents of one or two vitamin E capsules to the final decanted oil. Tincture of Myrrh or Benzoin can be added to ointments or salves (made from infused oils). Use about ten drops of either tincture per ounce of oil.