Dried elderflower

And here is a smell from childhood, we used to make a drink from fresh elderflowers. I wanted to try this for a while now, it gave a beautiful and quite even bright yellow in just 10 minutes.

The recipe is usual for dried flowers, put as many as you have (I had a lot, so I put maybe 40g), add water (enough to submerge 1 egg and a little extra), simmer for about 10 min, drain the liquid and add alum to it, once it’s cool, use as dye.

Buckthorn bark

Buckthorn berries (and less so the bark) have been traditionally used for dyeing in the Middle East and the Mediterranean, later also by professional dyers in North America. I didn’t have access to the berries, but I bought the bark in the herb store and tried it. This buckthorn variety is Rhamnus frangula, other varieties exist and have been used for dyeing even more than this one. The egg on the left is the dye with alum, the one on the right is the same dye post-mordanted with iron.

The books (Wild Color by J.Dean) say that you can extract the dye from this bark without even cooking it, by just pouring boiling water over it and soaking overnight. It is suggested to then simmer the bark again to obtain the second batch of the dye. I tried both, with more or less the same result, so you could make half a batch by soaking and the other half by simmering and then mix them together. Like most wood or bark chips, you can dry them out afterwards and try using again for lighter shades. I have also added some cream of tartar to one of the dyes, as this was suggested by Maiwa, but didn’t see much of the difference. Still it’s something worth experimenting with in the future.

The dye itself doesn’t have a very nice smell, however, unlike most natural dyes it did not spoil after sitting for months on a warm counter. I have made it in mid-December, and it still works in March. From that point, it is definitely a keeper, worth exploring more. The color is also very nice, and seems to give a lot of potential for over-laying with other colors. The iron post-wash was not particularly effective and has partially come off when the wax was removed, it might have worked better if I added the iron directly into the dye instead of soaking the egg in iron-water. I might try that next time, I actually do have two batches of this (and it doesn’t spoil!), so I can turn one of them into an iron batch.

Carrot tops

This is the dye stuff that is easily available, as far as I know it just gets thrown away, so why not try to make a dye, I thought. And I did. Usual approach, boiled carrot tops in water about 20 min, left it to soak overnight, strained, added alum. The lighter color took about 20 min, the darker was left there for about 20 hrs.

This dye spoils very fast, but if you can get it for free and if you like that kind of canary yellow – why not try?

I don’t know yet how it will handle the light, I guess we’ll see.

Sappan wood – brasilwood from India – some history, background, and recipes

Sappan wood (Ceasalpinia sappan) has become my favourite source of red color for now. Native to Asia, it is the “older” cousin of what is now known as Brazil wood. When the Portuguese invaded what is now Brazil in 1500, the redwood trees they saw growing there reminded them of Sappan wood, which they already knew, called it pau-brasil and used for dyeing along with the rest of the Europe. Because of extensive use for dye and for violin bows, or perhaps the opposite, because the dye business was not economically profitable after the invention of the chemical dyes, or maybe due to both these reasons, the Brazil wood (Ceasalpinia echinata, Paubrasilia echinata) is almost extinct now, Wikipedia says that the trade of Brazilwood is likely to be banned in the immediate future. So now we are back to the good old Sappan wood, which is still available and abundant in India and China. It is used medicinally in both Ayurveda (where it’s called Pathimukham) and in Traditional Chinese medicine (where it’s called Su Mu). Continue reading

Raspberry shoots recipe

I tried raspberry shoots, because I had access to them, and they were listed in books. Standard recipe for raw leaves, collect as many as you can, soak overnight, boil for 15-20 min, let cool, strain, add mordant and dye. The left one with alum, the right one with iron. First shade after 20 min, second after an hour, third overnight. I was not very impressed with the result, but still it’s not nothing.

Here is a comparison with chestnut leaves (on the left) and oak leaves (on the right):I would pick chestnut over raspberry any day, and yet if you don’t have one, and do have the other, you might want to give it a try. It can give you a decent yellow with alum after a couple of hours, or if you’re after aged look with that grey with iron, that could also be interesting, especially in combination with other colors.

Chestnut and oak young leaves

Something you can easily find in the middle of the city. Chestnut on the left, oak on the right. The chestnut is the variety with yellowish-green blossoms. Perhaps the one with white or pink (haven’t seen the pink ones here) would give a different shade? The oak is a young tree, also just bloomed recently (if those are considered blooms), according to my dad the variety is the Northern red oak (Quercus rubra or Quercus borealis). The lighter shade is after less than an hour in a dye, the darker one – overnight. No issue with chestnut whatsoever, the darker shade of oak was powdery and was coming off, but it’s possible that would be rectified with repeated dyeing rather that the whole night straight, or also overdyeing with another dye for final color.

The recipe is very simple, took a bunch of young green leaves (use as many as possible, a good bunch), soaked in water overnight, cooked for about 20 min., when cool strained the leaves, added alum and started using. Didn’t prep the eggs in any way at all, didn’t even wipe them with vinegar as I sometimes do. Excellent results, highly recommended.

I also tried a maple with reddish brown leaves, and it did give green but very uneven, it might take some more playing with.

Red tulips, green dye

This idea came from Сніжана Король, who successfully dyed eggs with green dye made of red tulips. Don’t be surprised, it’s quite common for fresh red flowers to dye eggs green. I must say, the tulip dye dyes surprisingly well and surprisingly fast, smells a bit like raw potato, and we’ll have to wait and see about the light-fastness.

Now, the recipe. I didn’t have red tulips, so I bough some in the store (was looking for as dark a red as possible), and enjoyed them till they wilted.

Took the flowers, chopped them with scissors, did not soak them (though you could try, it’s generally recommended), covered with 500ml of hot water and cooked in a pot for about 20 min. at more or less boiling temperature. Let them cool, strained the petals and threw them out, added alum and the dye was ready. The dye gave much even tone on an egg wiped with vinegar before dyeing, so I would recommend that.

The book I have on dyeing fibres with plant dyes suggested that adding alum with vinegar, or, optionally iron, would produce different colors. As you might already know, it doesn’t always work the same for eggs. After playing a bit with the basic alum recipe, I split the dye into two cups, and added a gulp of vinegar into one, and iron mordant into the other. Not recommended, both of these.

Below, clockwise, from top (12) to bottom left (9):

  • untreated chicken egg in a dye with alum, 10 or 15 min.
  • dye with alum, chicken egg wiped with vinegar before the first coat of dyeing, first shade 10 min, next shade 1 hour, next shade about 12 hours. Beautiful (never mind my shaky hands, I’ve been doing so much of drop-pull, that the regular kistka is refusing to make even curves).
  • brown chicken egg, dye with alum – not as even as white egg.
  • goose egg pre-dyed yellow with old coreopsis – ok, but not as vibrant as white chicken.
  • chicken egg, dye with alum and vinegar – became all spotty and coming off easily. Perhaps too much vinegar? Anyway, not recommended, no need to spoil a perfectly dyeing dye.
  • chicken egg, dye with alum and iron

I have no more functional tulip dye left, so my tulip experiment is over for now, but there are still plenty of tulips around Toronto, so now it’s your turn. And yes, my book says that yellow tulips can give a yellow dye, and can also be supplemented with daffodils and narcissi. It says there to use the mordants for yellow that I don’t use (tin or chrome), but you could try just alum, and see what happens, anyway it is different on eggs than it is on fibres.