Mallow Hair Gel
Pictured above: a long shot.
In all likelihood, this exercise will do nothing more than allow me to cross this one off of my to-do list.
Nonetheless, it must be tried.
Today, we're experimenting with Mallow (INCI: Malva sylvestris). Mallow has lovely properties for both hair and skin. It also has a fabulous, deep purple color – so deep that it colors other things.
Or so some say.
And even though I know this will only work if the gel is combined with a series of additional ingredients (that I would not be happy to put on my hair), maybe – just maybe – it will work anyway.
Because sometimes things don't turn out as expected.
And, if all else fails, this will make a great conditioning hair mask.
The InfusionFirst step: a mallow infusion/hairstaining concoction. Here's how I made a concentrated mallow infusion.
- 45 gr dried mallow
- 300 ml demineralised water
- 2 grams carraghenen
- 40 dr benzyl alcohol
- xanthan gum
Split up the mallow into tea bags and staple shut. Be sure and leave room for the contents to expand.
Place bags in a clean container. (I used a Bodum teapot)
Boil water and pour over the bags, cover, and let infuse for about 15 minutes.
Transfer the infusion to a bowl and let cool some. I did not do a temp check, but would describe the mixture as lukewarm.
Check out the loss of product. I started with 300 grams and the yield is just barely over 200 grams (I even squeezed the bags to extract as much liquid as possible).
Mix it Up
Add carraghenen and preservative.
Add xanthan until your desired gel texture is reached. My ideal: something thick enough to stay in the hair, but not so thick it is hard to distribute.
BottleWhen you have a desired consistency, bottle the mixture.
Mallow definitely has staining power. Check the teapot. The water is still blueish after several rinses.
And how about that pH strip below.
The color stained so much, it was impossible to read the pH.
Coming UpHair experimentation!
Do TellHave you ever tried mallow as a dye for anything? How did it work?
More About MallowFrom this blog