This is from Nancy Birnes book "Cheaper and Better". I have not tried these but think they sound interesting.
Red
1 cup beets, fresh or canned
Water to cover
2 teaspoons vinegar
or
1 cup cranberries
Water to cover
1. If using fresh beets, cover them with water and boil in an enamel or a glass pan until barely done.
Remove the beets and peel, slice, and chop them, reserving the juice.
Return beets to the juice and soak them for 4 hours. Strain liquid and measure out 3/4 cup add the vinegar to the liquid.
1. If using canned beets, strain out 3/4 cup of the liquid and add 2 teaspoons of vinegar.
3. If using cranberries, cover with water and boil for two hours,
mashing the cranberries as they soften, Strain liquid.
Yellow
Outer skins of 5 yellow onions
1 cup water
or
1 cup daffodil, acacia, or crocus blossoms
Water to cover
1. Boil the dark, dry outer skins from the yellow onions in a
covered glass or enamel pan for 10 minutes, or until the liquid
is dark yellow. Strain the juice.
2. If using flower blossom, cover with water in an enamel or a glass pan,
bring to a boil, and simmer, covered, for 2 hours.
Strain liquid.
Blue
1/2 head red cabbage, chopped
1 cup water
or
1/2 cup blueberries, fresh or canned
Water to cover
1. Simmer the cabbage and water in a covered enamel or glass pan.
until the cabbage turns dark green and is just tender. Strain
the juice, which will turn blue.
2. For a darker shade of blue, cover the blueberries with water
and simmer for 30 minutes. Mash the berries and strain the juice.
If using canned blueberries, strain the juice.
Purple
1/2 cup fresh-frozen blackberries
1. Use the pulp directly by allowing the frozen blackberries to
soften at room temperature for 30 minutes and then blending for 30 seconds.
Green
Outer skins of 5 red onions
1 cup water
or
1 cup grass clippings, spinach, or moss
Water to cover
1. Boil the outer skins of the onions in the water in a covered enamel
or glass pan for 10 minutes. Strain the juice.
2. If using grass, spinach, or moss, cover with water and boil
in an enamel or glass pan for 1 minute and then simmer,
covered for 10 minutes. Strain the liquid.
Brown
1 cup coffee grounds or 10 tea bags
1 cup water
1. Cover coffee grounds with water or add tep bags to water.
Simmer, uncovered, in an enamel or glass pan for 30 minutes.
Strain the liquid.
Hints
If you plan on using any of the above colors on fabrics,
you will have to boil the fabric in a fixer or mordant before adding the colors.
There are several different types of mordant
you can use, and each will give a different shade when mixed
with the dye. You will have to experiment to get the exact shade you like.
You can choose either 4 tablespoons of potassium alum mixed with 1 tablespoon
cream of tartar, or a teaspoon of chrome mixed with 1 1/2 teaspoons cream of tartar.
To apply mordant to fabric, first dissolve the mordant you have chosen into 1 cup of water.
Add this mixture to a large pot containing at least 1 gallon of water. Use the above
measures of mordant for each 8 ounces of fiber. Add the fabric, making sure there is enough
water to cover, and simmer for 1 to 4 hours, depending on the color intensity that you want to
achieve. Turn off the heat and let the fabric rest for another 4 hours; rinse, and dry.
There are many other mordants, flowers, and leafy materials that you can boil for color.
Experiment with flowers you have on hand; interesting little rocks, berries, twigs, and
even insects all yield pretty colors.
Just be careful working with plant materials that are are unfamiliar to you--make sure no child ot pet tries to eat or drink the materials.
Yield: 1 cup of each color
I think I have another book that has recipes in it for natural colors.
Linda
