Hair Hack: Treat Split Ends for Lustrous Locks

Glossy, sleek hair can be yours but there’s no getting away from it, you have to tackle those split ends. Split ends are a result of damage to the hair, often caused by heat but other environmental factors such as colour treatments or over-brushing can also have an effect.

Here we share 4 steps to put you on the path to lustrous locks.

STEP 1: Cut It

Allow the split ends to linger and you’ll find they ride up the hair shaft, causing further damage to the hair and even breakage. Nip them in the bud with a trim every 6 to 8 weeks.

STEP 2: Cool It

Give your hair a break from the straighteners, turn down the temperature on the hair dryer and let your hair dry naturally once a week.

STEP 3: Love It

Love your hair and treat it well. Go gentle on brushing and drying. Don’t pull and tug the hair, particularly when its wet and at its most fragile.

STEP 4: Treat It

Treat your hair to some good ingredients. Choose hair products with ingredients that will add moisture not deplete it. We love pro-vitamin B5 for its ability to penetrate the hair with moisture and it helps to prevent split ends. A weekly treat with our pro-vitamin B5 rich Restore and Shine Hair Masque will help to keep split ends in check.

Find out More

For advice on Ogario London hair products, take a look at out our recommendations by hair type. Alternatively, leave a question below or email us at

Want to know more? Check out the award-winning Ogario London haircare range at our shop. Ogario London products are packed with plant extracts and essential oils to leave hair shiny, healthy and naturally beautiful.

Seal Split Ends as you Style

The Ogario London styling range contains an innovative ingredient complex called MICROKERA™, which incorporates microcapsules of keratin and argan oil to target damaged hair and seal split ends.

Shop to Treat Split Ends

Styling Mist for Natural Hold and VolumeOgario London Styling Mist for Natural Hold and a Glossy FinishOgario London Restore and Shine Hair Masque

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