The Herb House in Limewood has flown in specialist Ayurvedic therapist and Reiki healer Sheena Chandran, who has travelled from the southern Indian state of Kerala, via Thailand, to bring the ancient natural healing principles of Ayurveda to the UK.
From abhyanga treatments, in which warm oil is run throughout the body with long strokes along the energy map to stimulate circulation, to lumbosacral therapy, which massages a mix of herbal paste dough and warm oil into the lower back to strengthen the spinal cord, Herb House’s new treatments are designed to provide holistic relief for a range of physical and mental issues, including stress and lack of sleep.
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Sheena, who trained at the renowned Amala Ayurvedic Hospital and Research Centre in Kerala before working at Kamalaya Wellness Sanctuary in Koh Samui for 10 years, will also be demonstrating a sublime version of an Indian head massage to improve sleep and blood circulation, as well as an energy-focused Reiki treatment that is said to open and balance the chakras and reduce stress and anxiety.
Sheena and the Herb House team will recommend the best Ayurvedic therapy for each guest, tailoring treatment to their specific aches and pains.
Tammy Kenyon, director of Herb House, said: “Sheena brings a wealth of experience and knowledge to the team and will further strengthen our holistic treatment offering, which incorporates many Indian health therapies.”
“Designed to restore balance to the mind, body and spirit, our spa’s natural forest setting is the perfect setting for this exciting new service.”
Guests attending the official launch this week were also treated to a workshop with Limewood resident forager Sammy Longhorn, who will lead guided forest walks learning about folklore, edible plants, berries and seeds, and sharing which wild plants are best to harvest, where to find them in season and how to safely prepare and eat them.
New Forest treasures include yarrow, nettles, clover, mugwort and St. John’s wort, and your Limewood experience also includes a feast where the foraged produce is cooked into delicious snacks and drinks, such as flapjacks with catkins and nettle seeds, and fresh dandelion and yarrow tea.
