Henna Mehndi How To

My basic henna recipe

2 tablespoons henna powder
1 teaspoon lavender essential oil (Lavandula augustifolia)
1 teaspoon tea tree essential oil (Melaleuca alternifolia)
1 teaspoon fructose
Lemon Juice

BLACK HENNA WARNING!!!
Henna is NEVER black.  Any so called black henna is ppd and can harm you.  PPD is often used in tourist areas and in the Somali Malls.  PPD can cause allergic reactions and permanent scarring.  Please visit this link for more information. 

http://www.hennapage.com/henna/ppd/index.html

E-mail:  blurberrybuzz@charter.net

 

Phone:  612.308.8000

All images and text © 2006-2010 Victoria Welch

 

Mixing Henna Paste

All of my items are assembled.  I’m using a 50/50 mix of Raj and Jamila henna in this demonstration.  The process works the same for any henna though.

Measure the henna into the bowl.  I prefer to use a stoneware bowl that is dark.  Stoneware is non-reactive and easy to clean.

Add the fructose (or any other sweetener that you prefer.  White sugar will do just fine) and essential oils.

My favorite essential oils to use are Lavender and Tea Tree.  Sometimes I like to add a bit of cardamom, rosemary and naiouli too.

My brand of choice is Wyndmere.

Add about 2-4 tablespoons of lemon juice and stir.  Stir like crazy adding just a little bit of lemon juice at a time until your henna paste is the consistency of mashed potatoes.

Cover with plastic wrap, pressing it against the henna.  Add a white piece of paper towel and then another layer of plastic wrap or press and seal wrap.

Place in a warm spot for approximately 24 hours.  You can check for good dye release by looking at your paper towel.  When there is pumpkin orange on it, your henna is ready to go!

Thin the henna out to the consistency of pancake batter (without the lumps) and pour into a carrot bag or zip top bag.  Cut the end and fill your cones or bottles.

How to roll a henna cone

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