Hungary Water: Part 2
This is the continuation of this blog describing the recipe and my first try at recreating Hungary Water. I left the test batches to steep for about three months. I waited some months more to let the scents settle down and blend.
My first observation is that volume is important. By the time I strained the vegetable matter from my test batches, I didn’t get much yield—maybe half a cup per jar. The results were also very concentrated. When I do this again, I’m going to use at least a quart-sized container and more liquid.
The rosemary scent dominates the results, but that could be because it was the one element that was home grown and therefore freshest. All three bases initially overpowered the scent of the herbs but calmed down with time. The witch hazel version was fairly raunchy when it first brewed but is now the most pleasant of the three. It is a nice addition to a bath and as a facial astringent. I used the cider vinegar version (diluted) to rinse my hair after shampooing it. This is an excellent way to add scent and shine, but please be careful with color-treated hair as the vinegar can be drying. The vodka version was my least favorite. It killed some stubborn weeds in the driveway and probably any other living entity within five yards. I’m pretty sure the driveway glows after dark and the raccoons are building a bomb shelter.
My honest assessment is that a) a greater liquid volume would create a better balance of scents, b) the combination of herbs could possibly be simplified, and c) I need to do more research into a good liquid base for this purpose. The witch hazel is acceptable, but I’d like to keep exploring.
Bottom line: this experiment opened the door to some interesting possibilities for more research and experimentation.