Going Gray? Mother Nature Might Have a Trick Up Her Sleeve

Reverse time with nature

9/3/20252 min read

One day you’re brushing your hair, humming to yourself, and suddenly—bam! There it is. That first shiny strand of silver, glinting at you in the mirror like it just won the lottery. Congratulations, you’ve unlocked the “wisdom highlights” stage of life. Some people embrace the sparkle, while others rush to the nearest dye aisle. But what if you could flirt with nature’s remedies instead?

Gray hair isn’t just about age—it can be stress, nutrient depletion, or just your genetics showing off. While no herb is a magic eraser , certain traditional remedies have been used for centuries to nourish the body and support natural hair colour. If nothing else, they’ll make you feel healthier, shinier, and maybe even a little magical.

Black Sesame Seeds – Tiny, nutty, and powerful. Packed with minerals and antioxidants, they’re a classic TCM food for hair health. Sprinkle them on your oats, and let them work their quiet magic.

Amla (Indian Gooseberry) – Tart little powerhouses rich in vitamin C. In Ayurveda, Amla is a hair superhero, strengthening roots and slowing down the march of gray.

Curry Leaves – Not just for your dinner plate. Infusing them in oil or tea is an age-old way to encourage darker, healthier hair.

Bhringraj (Eclipta Alba) – Nicknamed the “king of hair” in Ayurveda. Often used in oils, it’s the herb that hair salons in ancient India would’ve sworn by.

Nettle Leaf – Iron, silica, and magnesium in one leafy package. Whether sipped as tea or taken as a tonic, nettle is a mineral boost for your follicles.

Sage – The wise herb for wise hair. A classic rinse that subtly darkens strands over time—like Mother Nature’s own low-key hair dye.

Homemade Black Sesame Butter

Ingredients:

  • 1 cup raw black sesame seeds

  • 1–2 tablespoons honey or maple syrup (optional, for sweetness)

  • 1–2 tablespoons neutral oil ( olive oil, if needed for creaminess)

  • Pinch of sea salt

Instructions:

  1. Toast the seeds: Place the black sesame seeds in a dry skillet over medium-low heat. Stir constantly for 3–5 minutes until fragrant, being careful not to burn them. (They go from toasty to bitter quickly!)

  2. Cool slightly: Remove from heat and let the seeds cool for a couple of minutes.

  3. Grind: Transfer the seeds to a food processor or high-powered blender. Blend until they begin to form a paste, scraping down the sides as needed.

  4. Smooth it out: Add a tablespoon of oil if the mixture seems too dry, blending until creamy.

  5. Flavor: Mix in a pinch of sea salt, and if desired, honey or maple syrup for a lightly sweet, nutty spread.

  6. Store: Transfer to a clean glass jar. Keep refrigerated and use within 2–3 weeks.

  7. Take one teaspoon a day to keep the gray away .