Garden

How to make and use natural dyes

Encourage your creative side with this project that uses vegetables and teas to create a rainbow palette.

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Credit: Terry Guscott

Encourage your creative side with this project that uses vegetables and teas to create a rainbow palette. Use the dyes to transform fabrics and make an array of decorated eggs for the holidays. This is a safe, fun and inspiring project that can be shared with children; they will be amazed at the beautiful colours they can create with vegetables!

Below is a starter list of dyes, but don’t be afraid to experiment with other plants, such as blueberries, raspberries, flower blossoms and spinach. Or blend several to create a unique shade. The perfect project for a rainy day!

YOU WILL NEED
• Dye materials (see below)
• Vinegar
• A stainless-steel pot
• A non-reactive container large enough to hold the dye and the item(s) to be dyed
• A large strainer
• Stainless-steel tongs
• Articles to dye, such as fabric or eggs

Step 1: Bring the dye materials and water to a boil and continue to boil for 10 minutes. Reduce the heat, add the specified amount of vinegar and simmer for 30 minutes (longer for deeper shades).

Step 2: Strain if necessary, discarding the solids in the compost.

Step 3: Add the article to the dye solution and turn gently. If dying fabric, be sure to unfold it to get dye into all the creases. Leave in the solution until the desired shade is achieved, a minimum of 30 minutes.

Step 4: Remove the item and lay flat to air dry.

Step 5: To preserve the colour of non-washable items, spray or paint on a clear varnish. Fabrics may be hand washed using liquid soap.

SHEENA’S 6 BEST NATURAL DYES

PASSION PINK: Combine 250 mL (1 cup) chopped beets with 1 L (4 cups) water. Add 10 mL (2 tsp.) white vinegar.

RICH BROWN: Combine 1.5 to 2 L (6 to 8 cups) of strong coffee with 30 mL (2 Tbsp.) of white vinegar.

PASTEL GREEN: Combine 15 mL (1 Tbsp.) green tea with 500 mL (2 cups) of water. Add 45 mL (3 Tbsp.) white vinegar and blend well.

TEA-STAIN TONE: Combine the skin of two brown onions with 3 cups (750 mL) water. Add 30 mL (2 Tbsp.) of white vinegar.

PUNCHY PURPLE: Combine 500 mL (2 cups) chopped red cabbage with 1.5 L (6 cups) of water. Add 45 mL (3 Tbsp.) white vinegar.

GOLDEN YELLOW: Combine 10 mL (2 tsp.) turmeric with 1 L (4 cups) water. Add 10 mL (2 tsp.) of vinegar