Scented water She explains the idea of making such a scented water is to put 8 tablespoons of dried herbs in a pan of 1 pint of water and simmer for 10 minutes. This water then is to be allowed to cool. Then it is to be strained to remove all the herb pieces. For the actual bath then a quarter of this scented water is to be put into your bath, highlighted with fresh flower petals on top of the bath water. She explains roses and lovage have a cleansing and deodorising effect. For a refreshing effect she recommends to use
Butterfly pea flower tea an ingredient in herbal tea drinks throughout the region for centuries as well as used in cooking. The blue flower imparts its blue color when steeped in warm or hot water, leading it to being used as a dye, as well as to add color to various foods such as the rice dish "Nasi kerabu". In Thailand and Vietnam the butterfly blue pea flower tea is commonly mixed with honey and lemon for a drink usually served after dinner, or a refreshment at hotels and spas, a preparation called "nam dok anchan" in Thai. The "nam dok anchan" drink has