The 17 Best Recipes Our Food Staff Cooked Last Month - The New York Times

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The 17 Best Recipes Our Food Staff Cooked Last Month - The New York Times

The 17 Best Recipes Our Food Staff Cooked Last Month - The New York Times

Posted: 07 Apr 2021 08:24 AM PDT

March is a strange time of year. It heralds the arrival of spring, but some of us are not out of winter's icy grip just yet. The New York Times Food team cooked accordingly. While we still turned to hearty meals — seafood stews, a big pot of beans and birthday baked ziti — we also dipped our toes into the pool of spring produce. (A full-throated hello to our dear friend asparagus.) Here are our favorite recipes we cooked last month.

I cooked a lot of old standby dishes in March: Alana Kysar's huli huli chicken is always a winner. I use boneless thighs and roast them on racks in the oven. (Come summer, I'll grill them.) Colu Henry's pasta e ceci is a great 30-minute meal, so I make it a lot, but my 6-year-old has developed an aversion to chickpeas, so I substitute cannellini or Great Northern beans — and sometimes I add a big fistful of frozen meatballs. Finally, I love all of Kay Chun's meatball recipes, but last month, I made a double batch of the pork meatballs with ginger and fish sauce. MARGAUX LASKEY

For my daughter's birthday I made her favorite baked ziti (from Alison Roman). It's one of the few meals that satisfies everyone in the family, and it's so good! I usually make the sauce, but if you're in a crunch for time you can use your favorite store bought. KIM GOUGENHEIM

Recipe: Baked Ziti

At the Food Department's Atlanta bureau, we are on something of a health kick in a heroic attempt to shed our pandemic pounds. Yet I have made two awesome desserts. For Passover, I always try to make a batch of Melissa Clark's chocolate-caramel matzo toffee because it punches way above its weight considering how relatively simple and foolproof it is. And every Easter I like to make Edna Lewis's classic Southern lemon cheese layer cake because it reminds me that spring is awesome. Pro tip: Use Meyer lemons for the curd. KIM SEVERSON

Recipes: Chocolate-Caramel Matzo Toffee | Edna Lewis's Lemon Cheese Layer Cake

Months of winter pastas turned my fresh wedge of Parmesan into a tough little hockey puck of a rind. So I repurposed it in Melissa Clark's big pot of beans. Such an effortless recipe: Beans, herbs, garlic and other aromatics, water and the cheese heel went into the pot to simmer; after three hours, the beans emerged soft and deeply savory. I soaked dried navy beans, but canned will do fine. Go easy on the salt, though, especially if using the cheese or a hambone. PATRICK FARRELL

This deep into the pandemic, I've reached peak laziness. Enter the grilled cheese. This French onion version, from Ali Slagle, isn't the most effortless dish — you're caramelizing onions after all — but it's much easier than the soup that inspired it. Make a ton of caramelized onions, and save them for later. They keep well in the freezer, and in the refrigerator, and are just as good over a homemade pizza as they are tossed in pasta. KRYSTEN CHAMBROT

Recipe: French Onion Grilled Cheese

A couple of weeks ago, the fish store had some lovely fresh local hake so I used my recipe for cod and clams in coconut nage, swapping out the cod for hake. I also omitted the clams since I opened some littlenecks to have on the half-shell first, and instead added shiitake mushroom caps along with the clam juice saved from shucking. FLORENCE FABRICANT

Recipe: Cod and Clams in Coconut Nage

Eternally craving comfort — but occasionally lazy in the kitchen — I cooked Kay Chun's smoky tomato carbonara, which suits both needs. Unlike traditional carbonara, her version uses bacon, and adds caramelized tomato paste and sweet cherry tomatoes, which cut through the richness with bright, tangy notes. It's both familiar and unexpected, and a restaurant-worthy meal that I enjoyed on the couch, in my comfiest clothes. ALEXA WEIBEL

Recipe: Smoky Tomato Carbonara

If I could count the layers of magic in Yewande Komolafe's moqueca, there would be a trillion. Mille-feuille, lasagna and whatever else has layers (Onions? Shrek?) have nothing on this Brazilian seafood stew. As Yewande writes in the recipe's headnote, there is no substitute for red palm oil's characteristic floral and savory quality, so don't skip it. Follow her directions word for word — at least the first time — and taste as you go, if only to appreciate the transformation that takes place in the pot as you reduce the onions, peppers and tomatoes into a jammy bed of concentrated umami. The ingredients in this dish are simple and few, yet the result is absolutely prismatic. ERIC KIM

Recipe: Moqueca (Brazilian Seafood Stew)

This recipe hit the spot on a chilly March evening when the weather was not cooperating with my eagerness for spring. I am always on the lookout for good vegan versions of meaty comfort food, and Alexa Weibel has a knack for creating them. Here, to achieve the richness of Bolognese, she toasts walnuts, combines them with sautéed mushrooms and fennel seeds, then layers in flavor with soy sauce, balsamic vinegar, Marmite and red wine. EMILY FLEISCHAKER

Recipe: Vegan Bolognese With Mushrooms and Walnuts

In March, I wasn't in much of a mood to cook anything elaborate, so I went with my favorite recipe: Martha Rose Shulman's miso-glazed fish — and as usual, it was delicious. (I've now made it at least twice a month for a year.) So, the most exciting recipe I tried was for a cocktail. More specifically, Rebekah Peppler's amaro sour, which allowed me to really lean into my winter obsession with grapefruit and to invest in a pricey jar of Luxardo maraschino cherries that should see me through summer. NIKITA RICHARDSON

Recipes: Amaro Sour | Miso-Glazed Fish

As the weather warmed up I found myself turning away from the hearty meals like soups and stews that got me through the winter months, and relying more on the fresh produce that I like to pile into a big salad or a homemade grain bowl. One of my favorite things to have on-hand that I believe elevates a salad to a moment is the shallot-heavy dressing from the insalata verde recipe that Samin Nosrat brought to The Times from Via Carota. The recipe yields quite a bit, so the dressing made many a guest appearance in my meals all month long. KASIA PILAT

I made Melissa Clark's shortcut moussaka, subbing in Martha Rose Shulman's roasted mushrooms for half the ground lamb on one of the last cool nights I'll likely see until the fall. I've been trying to get my young kids to eat both eggplant and mushrooms without complaint. This version of the delicious recipe helped with that cause. So did the fact that I could sell the moussaka as "like lasagna." BRETT ANDERSON

Recipes: Shortcut Moussaka | Roasted Mushroom Base Recipe

Alexa Weibel, with her roasted tomato tart, was the one who taught me to use puff pastry as a way to clean out the fridge. Puff pastry is a blank canvas, and you have to decide if you are Pollock or Beeple. I had a tub of crème fraîche just about to hit its expiration date, so I swirled in a big spoonful of yuzu kosho and slathered it on puff pastry. Was a whole tub too much? Yes it was. (I guess it was a Rothko night.) But it needed to go, so it didn't matter. I added some shaved asparagus and lemon slices and baked it till the pastry was done. Decadent, seasonal, delicious. SARA BONISTEEL

Recipe: Roasted Tomato Tart With Ricotta and Pesto

I recently moved and am no longer within walking distance of my favorite local bakery here in Brooklyn, so I decided to start baking my own bread to fill the loaf-size hole in my heart. I turned to Jim Lahey's no-knead bread recipe in my time of need. I didn't have cornmeal handy, so I grabbed the unreasonably large box of polenta that I bought in a panic earlier in the pandemic and was not disappointed. GABRIELLA LEWIS

Recipe: No-Knead Bread

I've been really into Andrea Nguyen's mapo tofu spaghetti — the way the tofu gets so creamy and slick when it's puréed, and the warm, tingly chile and Sichuan peppercorns. I end up adding quite a lot of water to loosen it up and to get the sauce really glossy, which is how I like it, and I also add a little pile of finely cut cucumbers and soft herbs on top of my bowl. As a bonus, the recipe makes more than I need for a single dinner, so I pack up the extra in a couple of eight-ounce deli containers and freeze it for a night when I don't feel like cooking, but want something homemade and super comforting. TEJAL RAO

Recipe: Mapo Tofu Spaghetti

Turns out that I only had to make this pernil from Von Diaz and Maricel Presilla once to have it be my most-eaten dish throughout the month. Even though it took nearly a day from start to finish (I marinated overnight), it was only about an hour of active cooking. And it was totally worth it. I can't wait to make this again for a big party, but I did it for just my little household, which means we had a steady supply of the garlicky, tender meat to use in tacos, sandwiches and fried rice, and to toss with noodles, greens, eggs and beans. GENEVIEVE KO

Recipe: Pernil

16 Easy Asian Food Recipes - Best Authentic Asian Dinner Ideas - GoodHousekeeping.com

Posted: 06 Apr 2021 10:49 AM PDT

18 super quick easy asian food recipes

Mike Garten, Getty Images

In these trying times of pandemic-related violence, the Asian community is drawing its strength from its rich and vibrant culture, especially its culinary tradition. From cooking signature foods like Korean barbecue and Chinese hot pot, both of which have origins that date back for centuries, to watching Asian chefs compete on Top Chef, to seeing successful Asian restaurateurs expand their reach, Asian people have found pride in their food for ages and will continue to do so.

Asian cuisine, both traditional and fusion, is so diverse and all so yummy. Many people frequent Asian restaurants for their takeout of choice (and we encourage you to continue to do so!) , but cooking your favorite Asian foods at home is easy and can be a fun experience for you and the whole family. Asian cuisine uses simple cooking methods and familiar ingredients like chicken, pork, ground turkey and rice. There are also healthy tofu recipes that vegetarians can enjoy. Best of all, these simple Asian recipes can even take as little as 30 minutes or less to make.

Because Asian food is endlessly rich and diverse, consider this a beginner's guide that will ease you into cooking authentic Asian cuisine. A note about the Asian ingredients you'll see in these recipes: You can find them at your local Asian grocery store or in the Asian aisle of your usual food shopping location. You can also easily buy ingredients online and have them shipped to you. With these cooking tips, you can try easy Asian recipes that include cuisines from Korea, China, Japan, Thailand, Vietnam, the Philippines, India and more. These recipes will show you that Asian food is much more than just rice, noodles and stir-fry. Come and celebrate Asian culture with culinary appreciation.

Carla Hall shares fun and tasty carrot recipes perfect for spring - News-Daily.com

Posted: 07 Apr 2021 12:30 PM PDT

To celebrate spring, Carla Hall, renowned chef, author, and television host, offers two delicious recipes that make carrots the star ingredient of the season.

"The thing I love most about the humble carrot is its versatility. It can be a snack, a salad, a dessert, a side dish or the basis for most soups and sauces," says Hall.

McCormick spices agrees, reporting that recipe searches for roasting carrots is trending over the past year in internet searches and on their website, making it the perfect choice for vibrant spring dishes.

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With roasted veggies on people's minds, Hall created Roasted Carrots-in-a Blanket – a fun, carrot-y spin on the traditional pigs-in-a-blanket. The roasted carrots, seasoned with paprika, ground mustard, and rosemary, are wrapped in a light and flaky pastry.

CARROTS-IN-A-BLANKET

• 2 tablespoons unsalted butter, melted

• 2 tablespoons orange juice

• 2 teaspoons honey

• 1 teaspoon McCormick Gourmet Organic Ground Coriander

• 1 teaspoon McCormick Ground Mustard

• 1 teaspoon McCormick Paprika

• 1/2 teaspoon McCormick Rosemary Leaves, lightly crushed

• 1 teaspoon kosher salt

• 1/2 teaspoon McCormick Black Pepper Grinder

• 1 package (16 ounces) baby carrots

• 3 cans (8 ounces each) refrigerated crescent roll dough

CARROT MUSTARD SAUCE

• 2 1/2 cup French's Stone Ground Dijon Mustard

• 1/2 teaspoon McCormick Ground Cinnamon

• 1/2 teaspoon McCormick Black Pepper Grinder

• 1/4 teaspoon McCormick Pure Lemon Extract

• 1/4 cup water

INSTRUCTIONS

1. Preheat oven to 375°F. Mix butter, orange juice, honey, spices, salt and pepper in large bowl. Add carrots; toss to coat well. Arrange carrots in single layer on large parchment-lined sheet pan.

2. Roast 20 to 25 minutes or just until tender. Allow to cool slightly.

3. For the Carrot Mustard Sauce, transfer 1/2 cup of the roasted carrots to blender container or food processor. Add mustard, spices, extract and water. Cover. Purée until completely smooth. Set aside.

4. Unroll crescent dough onto clean surface (do not separate triangles). Brush about 2 tablespoons of the Carrot Mustard Sauce evenly over each sheet of crescent dough. Reserve remaining sauce for serving. Use a pizza cutter to cut along perforations, then cut each triangle lengthwise into three separate triangles. Place one cooled carrot on the wide side of each dough triangle, then roll towards pointy ends to wrap carrots in dough. Place wrapped carrots tail-end down about 1 inch apart on parchment-lined sheet pan.

5. Bake 12 to 15 minutes until dough is golden brown, rotating pan halfway through cooking. Serve warm with remaining sauce for dipping.

Makes 32 servings.

Hall also came up with a Warm Carrot Salad with Creamy Lemon Dressing.

Layers of roasted carrots are lightly spiced with cayenne and black pepper to complement naturally sweet Granny Smith apples, golden raisins, and pineapple. A simple, creamy lemon dressing drizzled on top adds a slightly tangy pop to finish this bright and colorful dish.

Here, Hall shares some clever tips for creating carrot-inspired meals:

• To make the most of your time in the kitchen, peel your carrots using up and down strokes to make sure there are no wasted movements, and you get the job done faster.

• Or buy carrot sticks or baby carrots to reduce prep and peeling time. You can quickly dice them at home for soups and stews.

• Carrots are beautiful and can be the star of your dish. Adding multi-hued carrots will make simple dishes appear fancy.

• You can use spices, herbs, and other ingredients as supporting cast members to add great flavor and make your dish taste even more amazing.

For Hall's exclusive carrot recipes along with additional springtime dishes, visit www.mccormick.com.

This spring enjoy delicious foods with people you love. By utilizing the versatile carrot, you can put fun and tasty twists on classic recipes that will make any occasion special.

Lighten Up: Recipes To Help Shed Those Pesky Pandemic Pounds - Here And Now

Posted: 06 Apr 2021 09:01 AM PDT

As gyms shuttered and anxiety rose during the pandemic, people started gaining weight. Recent research shows that many Americans gained more than 20 pounds during their time in isolation. We took to eating comfort food and whatever we could find in our pantries. For a nation already battling obesity, this has been a dangerous trend.

As spring arrives and more of the country (and the world) receives COVID-19 vaccines, and tight pandemic guidelines slowly lift, it's a good time to start thinking about eating lighter, healthier food.

This segment is not about dieting or depriving ourselves of our favorite foods, but simply a way of redirecting food cravings if you want to lighten up your diet. Look at it as a temporary goodbye to mac and cheese, fried chicken, pizza, cookies and cakes. Focus instead on spring vegetables, fresh fish and lighter fare.

The key to feeling satisfied without heavy carbs and classic comfort food is to use fresh, seasonal food and bold flavors. Think about umami-rich foods like mushrooms, miso and tomatoes, and bold flavors like fresh ginger, chilies, cumin, turmeric, spices, lemon, lime juice and zest.

Here are three seasonal recipes that focus on spring vegetables and a lighter touch with meat and fish.

Spring Vegetable Couscous

Spring vegetable couscous. (Kathy Gunst)
Spring vegetable couscous. (Kathy Gunst)

Couscous is made from semolina wheat and is nutty and slightly sweet, but it's also a great canvas for other flavors. In this recipe, I top couscous with a spring vegetable mixture simmered in a cumin, turmeric and ginger vegetable broth. I use leeks, onions, asparagus, mushrooms, carrots, chickpeas and sweet red peppers. But feel free to use any or all of these ingredients or substitute with other favorites.

The whole dish takes less than 30 minutes to put together and is a colorful satisfying meal without a whole lot of work — or calories.

Serves 4.

Ingredients

The spring vegetables and broth:

  • 2 tablespoons olive oil
  • 1 medium onion, cut into thick slices
  • 1 large leek, dark green section discarded, and pale green and white section cut lengthwise and into 2-inch pieces
  • 2 medium carrots, peeled and cut into 2-inch pieces
  • 8 ounces asparagus, ends trimmed and discarded, and remaining asparagus cut into 2-inch pieces
  • 1 small to medium sweet red pepper, cored and cut into 6 thick slices
  • 1 cup mushrooms, preferably shiitakes, ends trimmed, cut into thick slices
  • Salt and pepper to taste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon turmeric
  • About 1/2 to 1 teaspoon harissa, chile paste, dried red chile flakes or hot pepper sauce to taste*
  • One 15.5 ounce can cooked chickpeas or garbanzos, drained, rinsed in cold water, and drained again
  • 2 cups vegetable or chicken stock
  • About 1/3 cup raisins or golden raisins, optional

The couscous:

  • 2 ½ cups boiling water
  • Salt to taste
  • 1 tablespoon olive oil, optional
  • 1 cup instant or quick-cooking couscous
  • 1/4 teaspoon turmeric

*Harissa is a spicy chili paste used in Tunisian cooking made from chili peppers, sweet red peppers, spices and herbs. You can substitute dried chili flakes or hot pepper sauce.

Instructions

  1. Make the vegetables and broth: In a large skillet heat the oil over moderate heat. Add the onions and cook, stirring, for 5 minutes. Add the leek, carrots, asparagus, pepper and mushrooms, salt, pepper, cumin, ginger, turmeric and about ¼ to ½ teaspoon of the harissa or hot sauce and stir well; cook for 5 minutes. Raise the heat to high, add the chickpeas and stock, and bring to a boil. Reduce the heat to moderately low, cover and cook for 8 minutes. Taste for seasoning and add the remaining harissa or hot sauce, and salt and pepper, as needed.
  2. Make the couscous: While the vegetables are cooking, bring the water, and salt to a boil in a medium pot over high heat. Then stir in the couscous, olive oil if using, and turmeric. Remove from the heat and cover. After about 5 minutes the couscous will have absorbed all the water (if not place over very low heat for a few minutes). Fluff with a fork.
  3. To serve: Divide the couscous into four deep bowls. Top with the vegetables and broth and sprinkle on a few raisins.

Roasted Salmon With Cherry Tomatoes, Scallions And Green Sauce

Roasted salmon with cherry tomatoes, scallions and green sauce. (Kathy Gunst)
Roasted salmon with cherry tomatoes, scallions and green sauce. (Kathy Gunst)

A salmon filet is surrounded with cherry tomatoes and chopped scallions and roasted until just tender. A gorgeous spring green sauce is made by pureeing arugula, parsley, scallions, garlic and green chili.

The Spring Green Sauce will keep, covered and refrigerated, for several days. It's delicious on top of grilled fish, meats, pasta, or served with roasted or steamed vegetables.

Serves 4.

Ingredients

The green sauce:

  • 2 packed cups arugula leaves
  • 1/2 packed cup parsley with stems
  • 1 scallion, white and green section, chopped
  • 1 clove garlic, peeled and chopped
  • 1 to 2 tablespoons green chili (jalapeno), cored and chopped, seeded if you want a mild sauce or seeds added for spice
  • Salt and pepper to taste
  • About ⅓ cup olive oil

The salmon:

  • 1 1/2 pounds fresh salmon filet*
  • 1 tablespoon olive oil
  • Salt and pepper
  • 1/4 cup chopped scallions
  • 1 tablespoon lemon juice
  • 1 cup cherry tomatoes
  • 1 lemon, cut into wedges for garnish

*Click here to learn more about sustainable salmon choice.

Instructions

  1. Make the green sauce: In the bowl of a food processor or blender, whirl the arugula, parsley, scallion, garlic, 1 tablespoon of the chili, salt and pepper. Slowly add the oil until well-blended, but not necessarily perfectly smooth. Taste for seasoning. The sauce should be thick but if you want it thinner blend in another tablespoon of oil.
  2. Preheat the oven to 400 degrees.
  3. Spread half the oil on a baking tray or shallow roasting pan. Place salmon on top, surround with tomatoes and scatter the fish and the tomatoes with the scallions, salt, pepper, remaining oil and lemon juice.
  4. Bake the salmon on the middle shelf for 12 to 20 minutes, depending on thickness (about 4 to 6 minutes per half-inch thickness of your salmon filet). The fish is ready when it flakes easily when gently prodded with a fork.
  5. Spread a thin line of the green sauce down the middle of the fish and serve the remaining sauce on the side.

Lamb Köfte With Greek-Style Spring Salad

Köfte is a popular Turkish and Middle Eastern dish, like a cross between a meatball, a burger and a free form sausage that comes in dozens of variations, flavors and sizes. This version is made with ground lamb (you can also use ground beef or a mixture), seasoned with garlic, oregano and allspice.

You can grill the köfte outdoors over charcoal or gas or broil them in the oven. Serve with a Greek-style spring salad (made with feta, sweet peppers, tomatoes and cucumber) and toasted pita bread if you like. You can also round the meal out further with Greek-style yogurt (mixed with finely chopped scallions, lemon juice and fresh dill, mint and/or oregano) and hummus.

Serves 2 to 4.

Ingredients

The köfte:

  • 4 12-inch skewers, soaked in cold water for 30 minutes if wooden
  • 1 pound ground lamb, or ground beef, or a mixture
  • 1 clove garlic, very finely chopped
  • 1 teaspoon dried oregano or mint
  • 1/4 teaspoon ground allspice
  • Salt and freshly ground pepper

The Greek-style salad:

  • 1 to 1 1/2 cups arugula
  • 1 medium cucumber, peeled and cut into 1/2-inch thick pieces and cut in half
  • 1 small sweet red, green or yellow pepper, cored, and cut into 1/2-inch pieces
  • 1 cup cherry tomatoes, cut in half
  • 1/2 cup feta cheese, cut into 1/2-inch size cubes
  • 1 1/2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh mint leaves, stemmed and left whole, or coarsely chopped, optional
  • 1/4 cup toasted pine nuts, optional*

*Toast pine nuts on a cookie sheet in a 300-degree oven for about 8 to 10 minutes, or until just toasted and beginning to turn color.

Instructions

  1. Make the köfte: If using wooden skewers, soak in a bowl of cold water for 30 minutes. In a bowl thoroughly mix the meat, garlic, oregano, allspice, salt and pepper. Wet your hands in cold water and form the mixture into four long sausage-like shapes. Slide the prepared skewers lengthwise through the meat mixture. Refrigerate for about 15 minutes or up to several hours. (This will firm the mixture up.)
  2. Meanwhile, make the salad: On a large plate or shallow serving bowl, arrange arugula, cucumber, tomato and feta in small piles around the plate. Just before serving, sprinkle on the lemon juice, olive oil, salt and pepper. Top with the mint leaves and toasted pine nuts, if using.
  3. Cook the köfte: Preheat a charcoal or gas grill until hot, about 400 degrees, or preheat the broiler and set the rack about 4 inches from the flame. Grill or broil the meat for about 6 minutes per side or until no longer pink in the center.
  4. Place the köfte on top of the salad or serve alongside.

More Recipe Ideas For Lighter Spring Foods:

This segment aired on April 6, 2021.

Witch Hazel for Hair: Benefits, Recipes, and How to Use - Healthline

Posted: 07 Apr 2021 04:49 PM PDT

You might have heard of witch hazel for its skin benefits, but have you ever heard about using witch hazel on hair?

It's becoming more and more common in hair care products, and there may be good cause. This common skin care ingredient can offer plenty of benefits for your locks too.

Read on to find out what witch hazel can and can't do when it comes to hair care.

Whether it's a tried-and-true skin care regimen, how often you wash your hair, or the cosmetics you're curious about, beauty is personal.

That's why we rely on a diverse group of writers, educators, and other experts to share their tips on everything from the way product application varies to the best sheet mask for your individual needs.

We only recommend something we genuinely love, so if you see a shop link to a specific product or brand, know that it's been thoroughly researched by our team.

Healthline

Witch hazel is gaining recognition in hair care for its oil-reducing capabilities.

According to board certified dermatologist and aesthetic expert Dr. Kavita Mariwalla, FAAD, witch hazel is a powerful soothing agent.

"Witch hazel is a natural astringent often used to soothe irritated and red skin, which is exactly what it would do for your scalp," says Mariwalla.

If you have trouble with oily or greasy hair or dryness or dandruff on the scalp, witch hazel might be the right option for you.

For hair growth

There's not much research on using witch hazel for hair growth. However, many people have shared anecdotally about witch hazel's ability to prevent hair loss.

One study linked hair loss or alopecia to rosacea, a chronic skin disease that involves small, pus-filled bumps on the skin. Witch hazel has been found to be effective as a prescription therapy for moderate to severe rosacea.

Witch hazel could potentially prevent hair loss by soothing the irritation within the hair follicles that inhibits hair growth.

Still, more research is needed to determine whether witch hazel is an effective hair-growth treatment.

For hair lightening

When it comes to whether witch hazel can lighten hair, the answer is likely no. There's no research to back this claim, and there aren't any compounds within witch hazel that would contribute to hair lightening.

However, your hair could look lighter if it becomes very dry due to over-using witch hazel. This is something to keep in mind, especially if you already have fairly dry hair.

For hair removal

Witch hazel isn't used for hair removal, but it's commonly used after hair removal treatment.

Witch hazel is applied to the skin after hair removal to reduce redness and swelling while also cooling and restoring the natural pH balance of the skin.

As an astringent, witch hazel tightens the skin, which speeds up post-treatment healing.

Witch hazel offers plenty of benefits for the scalp, including:

  • reducing oiliness
  • reducing flaking
  • calming inflammation

Reduces oiliness

There's a reason why witch hazel toners are commonly used for oily and acne-prone skin. The anti-inflammatory and sebum-controlling properties, as well as the astringent nature of witch hazel, decrease oil on the skin, including the scalp.

Reduces flaking

Dandruff may be a result of scalp irritation, but sometimes flakiness occurs due to oiliness and product buildup. Witch hazel may help knock out both issues as a natural cleanser and anti-inflammatory.

Calms inflammation

Inflammation can appear in several ways, like:

  • itching
  • flaking
  • pain
  • redness
  • scaling

There's plenty of scientific evidence that witch hazel helps with irritation and inflammation.

In a 2014 study, 1,373 people found a witch hazel-based shampoo to be very effective in easing irritation. Witch hazel was found to be a successful treatment for redness of the scalp, and was also noted as an effective natural remedy for symptoms of scalp sensitivity due to conditions like psoriasis or eczema.

A 2017 study found witch hazel to be an effective and well-tolerated treatment of inflammation.

Cleans scalp

Witch hazel can also relieve itchiness as well as control flakiness and oily buildup. This makes it a great cleansing option, especially for styles like braids or twists.

"Dry scalp often leads to unwanted flaky dandruff and irritation, which makes witch hazel the perfect solution due to its natural soothing properties," says Mariwalla. "Witch hazel also benefits greasy hair since it is known to absorb excess oil, resulting in full, shiny hair."

However, additional research is needed to evaluate the effectiveness of witch hazel in the treatment of these conditions.

Can it help scalp fungus?

When it comes to scalp fungus, there's not a lot of research to suggest that witch hazel is an effective treatment.

However, there are many ways to prevent scalp fungus, which is usually in the form of a yeast infection, including keeping your scalp clean and dry. Using witch hazel in your hair care routine can help keep your scalp clean, which may help prevent fungus.

When choosing a product, make sure you're choosing alcohol-free witch hazel. Alcohol can dry out your scalp.

When applying witch hazel directly to your scalp, you can do so using a dropper, spray bottle, or saturated cotton pad. Whichever method you choose, follow the steps below:

  1. Drop, spray, or dab witch hazel on the hairline and part.
  2. Leave the witch hazel on for 5 to 10 minutes.
  3. Shampoo hair as normal.

If you have a sensitive scalp, you can dilute the witch hazel with water. Gently pat it into your hairline and part and let it soak in. No shampooing is necessary. Do this no more than one to two times a week.

You can also opt for products containing witch hazel.

Yes to Tea Tree Pre-Shampoo Scalp Scrub is a gentle sugar scrub that provides relief for a dry, itchy scalp before shampooing.

The Grandpa Soap Co. Witch Hazel Shampoo is a great option for removing product buildup from your hair and follicles, and the astringent effect can help reduce frizziness.

OGX Extra Strength Refreshing Scalp + Teatree Mint Shampoo is an invigorating shampoo made with tea tree and peppermint oils combined with witch hazel. OGX also offers a Refreshing Scalp + Teatree Mint Scalp Treatment made with witch hazel.

There are plenty of recipes you can make yourself using witch hazel. These can become a part of your regular hair care routine.

DIY witch hazel scalp spray

A combination of essential oils, hempseed oil, and witch hazel can create a lovely hair tonic to deeply moisturize the hair and scalp and increase elasticity, volume, and shine.

Ingredients

Directions

  1. Add the witch hazel and hempseed oil to your spray bottle
  2. Fill the bottle the rest of the way with distilled water, leaving an inch or so at the top.
  3. Add essential oils.
  4. Shake gently to mix.

While research suggests there are health benefits, the FDA doesn't monitor or regulate the purity or quality of essential oils. It's important to talk with a healthcare professional before using essential oils. Be sure to research the quality of a brand's products. Always do a patch test before trying a new essential oil.

Easy witch hazel shampoo un-recipe

To use witch hazel on your hair, you don't actually have to make anything. Just use your favorite shampoo and add a few drops of alcohol-free witch hazel.

  1. Add a few drops of alcohol-free witch hazel into the amount of shampoo you normally use.
  2. Mix well.
  3. Massage the scalp like normal.
  4. Rinse and condition as usual.

It's better to mix the witch hazel into your shampoo rather than your conditioner, as shampoo is used more on the scalp.

DIY witch hazel shampoo recipe

If you want a full DIY recipe for witch hazel shampoo, this is a great option.

Ingredients

Directions

  1. Mix all ingredients until well blended in a bowl.
  2. Pour into a container with a lid.
  3. To use, simply shampoo your hair as normal.

According to Mariwalla, witch hazel is a relatively safe, natural ingredient. It can sometimes cause drying, which means it's best to do a patch test before applying it to your scalp.

It's also a good idea to consult your dermatologist to ensure witch hazel is right for you.

There's plenty of evidence confirming that witch hazel is a good addition to your hair care routine, especially for its anti-inflammatory properties.

Still, more research is needed to confirm its full spectrum of benefits.

Given that witch hazel is generally safe to use, there's likely no harm in trying it out to see if it works for you. Don't forget to do a patch test first and, if concerned, consult your dermatologist.

Ashley Hubbard is a freelance writer based in Nashville, Tennessee, focusing on sustainability, travel, veganism, mental health, social justice, and more. Passionate about animal rights, sustainable travel, and social impact, she seeks out ethical experiences whether at home or on the road. Visit her website.


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