Recipes and Methods All the following dishes have typical components and tips, though some are more specific. Common components include: 1) choosing a good quality/the right kind of henna, (2) using something to help set the henna combination like clean freshly squeezed lemon juice, and some consist of substances that help shade or enhance the henna spots (make them last longer), like dark tea, etc. When I have a chance, I will synthesize and arrange this area, but for now, here are all the individual descriptions: The program of henna is a habit which may take up to 6 time. After all substances are combined and styles used the person shouldnt affect coloured areas for 6 time or more, based on the richess of shade and how long you want the design to stay on. This formula was given by a Moroccan lady for henna application: Purchase clean red powdered henna (Afshan or Sadaq manufacturers encased and covered. one cup made dark tea, permitted to sit overnight 1 tsp of freshly squeezed clean freshly squeezed lemon juice from a lemon which sat in the sun 12 time or more, brass dish, not clay, mixing scoop, Rose and Orange water to clean hands and legs before program.
Posted on: Tue, 12 Nov 2013 09:54:46 +0000