The Blinde Water

This intriguing herbal infusion, known as 'Blinde Water,' appears in the recipe notes of Mary Smith circa 1662, during England’s restoration era. Such herbal waters were popular for both medicinal and convivial purposes, with wormwood, rue, and carduus etching bitter and restorative profiles beloved by 17th-century apothecaries. In a time before reliable water supplies or modern medicine, spirits infused with bitter roots and leaves gained a reputation for preventing illness, aiding digestion, and 'purging humours.' The housewife or steward might use such a water as a tonic, perhaps even as a component in early punch or cordial traditions. The presence of potent botanicals like wormwood and rue (in moderate quantities) demonstrates both the era's sophisticated herbal knowledge and its cavalier approach to potent flavors and even toxicity.

The recipe would have required a sharp knife for shredding herbs, a large earthenware or wooden bowl for mixing, and a cold (non-heated) still—commonly made of copper or pewter for home distillation. The still would be sealed with a simple paste of flour and water, pressed around the lid's rim to keep vapors in. After infusion, the entire mix is poured into the still, the lid secured, and the distillation is done by gentle condensing, not direct heat—allowing delicate aromas to collect without burning. The finished herbal water would be stored in glass or stoneware bottles, tightly stoppered.