Face Packs


If you have experienced an allergic reaction to any products for the skin you should seek medical advice before using any of her herbal preparations described in this [blog].

It is recommended that all herbal infusions and decoctions for medicinal or cosmetic use be freshly prepared and used at once or within 12 hours of making up."

"[Face Packs] are some of the most rewarding treatments to give yourself. A face pack cleanses, nourishes and

restores a smooth fresh appearance to the skin.

A face pack must be used on a scrupulously clean face and neck. Wash the face and neck with a pure soap and a soft brush using a circular motion. Pay particular attention to the areas around chin and nose. Rinse well in clear tepid water and pat dry with a soft towel. You are now ready to apply the face pack.

When smoothing a herb pack on to the face, be careful not to cover the lips. Avoid contact with the eyes.

Protect the eyes with cotton wool pads soaked in an infusion of fennel or plain water. Once you have

applied the face pack, lie down and rest for the specified time; use a kitchen timer if you are worried about

leaving the pack on for too long. After removing the pack, apply moisturizer to the face and neck.


To 2 tablespoons of glycerine, add 2 tablespoons of rosewater and 2 tablespoons of marigold flower water. Whisk these ingredients together so that they are well-blended, and store in a screw top bottle. Shake the bottle before use. Smooth the moisturizer lightly over the skin after using a face pack, then wipe the skin with a tissue. Leave only the merest film behind for protection. To make the marigold flower water, place 25 g/1 oz of marigold petals in a pan with 400 ml/14 fl oz/12 cups

water to cover. Simmer gently for 30 minutes. Strain and repeat the process with 25 g/1 oz of fresh petals, trying not to add more water. This quantity should make about 300 ml/‡ pint/17 cups.

Glycerine and rosewater may both be bought from your local chemist (drugstore), but you can easily make

your own. 225 g/8 oz of flower petals should produce 300 ml/ pint/1 cups of rosewater. Pick strong-scented

rose petals from the wild dog rose or sweetbriar rose bush. Place them in a pan with sufficient water just to

cover the petals. Cover the pan and bring the water to the boil; simmer over a gentle heat for 30 minutes.

Pour through a strainer and discard the petals. Using the same amount of fresh petals, repeat the process,

simmering for a further 30 minutes. When all the petals have been used in this way, cool and strain the rose-

water into sterilized jars. Leave for 3 days before using."- The Herb Book by Arabella Boxer & Philippa Back

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