In preparation for Eoster my Grove will be dying and decorating eggs, and I decided it was time to experiment with some plant dyes. Our ancestors, of course, were able to coax a rainbow of rich and lasting colors from plants and minerals. My past attempts however, have yielded blah brown, slightly greener blah brown, and dark blah brown.
I decided to start therefore with some of the more tried and true vegetable based colors. Onion skins (yellow and purple), red cabbage, red beets, and fennel. For the beet dye I used the stems and skins of the beets, steamed the root over the mix, and have been eating the beets while stirring the dye stuff. For the Onion skins I saved up a few months worth (we eat a LOT of onions, so that was a large quantity.) It was suggested that one use only the top of the fennel to get a nice yellow, I got nothing from it. Upon further research, the fennel bulbs one gets at the grocery store are NOT the right variety to make dye. Oh well, at least I get to eat it!