Vegetable dyes

Using this lovely book today which we bought from Ditchling museum…  

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Today’s dyes…..

 This is beetroot which is an intense red as you might expect….however the colour doesn’t hold so we shall see how it copes with the wet felting process on Thursday 
From one bunch of beetroot leaves and roots 

 and this is fresh picked nettles …..yet to find out what colour we get…

Natural dyes for wool

IMG_0555ok so we’ve mordanted our wool

  • 100g scoured wool
  • 8 g alum
  • 7 g cream of tartar
  • 10 litre stainless steel stock pot or saucepan.
  1. Weigh the wool and leave it to soak in water overnight..
  2. Pour boiling water onto the cream of tartar and alum, stirring it well until it has dissolved & add to the saucepan.
  3. Add the pre-soaked scoured wool to the saucepan.
  4. Raise the temperature of the saucepan slowly to a simmer
  5. Leave the wool to cool in the saucepan (it is OK to leave it overnight).
  6. Drain the wool and rinse thoroughly. We use muslin to hang on the line with the wool inside a final dry in an airing cupboard. Now you are ready to add the dye…s

 

weve made dye from pomegranate, onion skins, sloes, beetroot and cabbage

Wool Adventures continued….

we are currently working with Romney Marsh primary schools to discover the properties of raw Romney Marsh wool.

Firstly, we have to say thank you for the wool donated by local farmer Chris

Secondly, local schools for allowing us to work with their classes year groups 5 & 6

this week we are trying natural dyes made from:photo-1

yes we’ve been boiling up cabbage! not just any old cabbage but Savoy cabbage only the best…..photo

also, the glittering and delicious pomegranate fruit…which smells a whole lot better than the previous batch

 

these are all going to be logged and recorded by the participating schoolchildren i.e. what we are using  and what colour do we get once the wool has been soaked in each dye.

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