Woad Seeds - Dried and Ground

Woad (Seeds) - Ground

1. Collect some woad seeds.
2. Allow these seeds time to dry.
3. Using a pestle and mortar grind the dried woad seeds.
4. Grind and sieve the woad seeds until a suitable micron size is found. (Anything under 100 microns) (a strong blue is made, this can also be used as a dye or can be used in the production of lakes) (Maybe adding egg shell white will create a really strong light blue?)

Mint Leaves - Dried and Ground

Mint (leaves) – Ground

1. Pick fresh mint leaves.
2. Allow these mint leaves time to dry.
3. Using a pestle and mortar grind the dried mint leaves.
4. Grind and sieve the mint leaves until a suitable micron size is found. (Anything under 100 microns) (a strong light green is made)

Egg Shell - Dried and Ground

Egg Shell – Ground

1. Remove the egg shell from the egg. (the shell left after eating the egg)
2. Rinse this shell. (remove any egg white from inside the shell)
3. Allow the rinsed shell time to dry.
4. Grind and sieve this egg shell until a suitable micron size is achieved. (preferably 100microns or less)
5. Egg shell white. (a nice white pigment should be made)

taken from Stonebridge City Farm Nottingham: http://www.stonebridgecityfarm.com/

Various Dead Leaves - Dried and Ground

Dead Leaves – Ground

1. Collect dead leaves. (whatever colour the dead leaf is, is the colour you will get when ground)
2. Grind using a pestle and mortar.
3. Grind and sieve until a suitable micron size is achieved. (preferably something smaller than 100 microns) (yellow colour)

Various Dead Leaves - Dried and Ground

Dead Leaves – Boiled

1. Grind the dead leaves in a pestle and mortar.
2. Place in a pan of boiling water for 1.5 hours.
3. Push the mixture through a sieve to remove the leaves from the water. (the water should appear brownish)
4. Leave the, now boiled and sieved, leaves to dry outside.
5. Grind the leaves in a pestle and mortar.
6. A light Brown pigment has been made.

Weld Whole Plant - Laked with Ground Egg Shell

Weld and Egg shell – Laked

1. Place the chopped weld in a pan of boiling water.
2. Boil for 30 minutes. (the dye should appear yellow)
3. Remove any weld from the pan of water. (using a sieve)
4. Add the egg shell white pigment to the strained mixture. (the dye should turn to a very light yellow)
5. Boil this mixture for 15 further minutes.
6. Allow this mixture to cool and place it outdoors to dry. (preferably in a shallow containers to increase the surface area)
7. Once the liquid has evaporated you should be left with a dyed egg shell.
8. This ash should appear a light yellow. (it will be a very strong colour)
9. Grind and sieve this ash until it’s a suitable micron size.

Madder Root - Laked with Ground Egg Shell

Madder (Roots) and Egg Shell – Laked

1. Place the chopped madder root in a pan of boiling water.
2. Boil for 30 minutes. (the dye should appear dark red)
3. Remove any madder root from the pan of water. (using a sieve)
4. Add Egg shell white pigment to the strained mixture. (the dye should turn to a light red)
5. Boil this mixture for 15 further minutes.
6. Allow this mixture to cool and place it outdoors to dry. (preferably in a shallow containers to increase the surface area)
7. Once the liquid has evaporated you should be left with a dyed ash.
8. This ash should appear a light red colour.
9. Grind and sieve this ash until it’s a suitable micron size. (a strong light red is made)

Weld Whole Plant - Laked with Ash

Weld (whole plant) – Laked

1. Place the chopped weld in a pan of boiling water.
2. Boil for 30 minutes. (the dye should appear yellow)
3. Remove any weld from the pan of water. (using a sieve)
4. Add white ash to the strained mixture. (the dye should turn slightly green)
5. Boil this mixture for 15 further minutes.
6. Allow this mixture to cool and place it outdoors to dry. (preferably in a shallow containers to increase the surface area)
7. Once the liquid has evaporated you should be left with a dyed ash.
8. This ash should appear a dull green colour.
9. Grind and sieve this ash until it’s a suitable micron size.

Madder Root - Laked with Ash

Madder (Roots) – Laked

1. Place the chopped madder root in a pan of boiling water.
2. Boil for 30 minutes. (the dye should appear dark red)
3. Remove any madder root from the pan of water. (using a sieve)
4. Add white ash to the strained mixture. (the dye should stay dark red)
5. Boil this mixture for 15 further minutes.
6. Allow this mixture to cool and place it outdoors to dry. (preferably in a shallow containers to increase the surface area)
7. Once the liquid has evaporated you should be left with a dyed ash.
8. This ash should appear a dark red colour.
9. Grind and sieve this ash until it’s a suitable micron size. (a really nice maroon is made)

Raspberries - Laked with Ash

Raspberries – Laked

1. Cut up the raspberries.
2. Place these cut raspberries in a pan of boiling water.
3. Leave them to boil for 30 minutes.
4. Remove the raspberries from this pan. (using a sieve) (the liquid should appear light red)
5. Add white ash to the sieved liquid. (it should now appear a light purple)
6. Boil this mixture for 15 further minutes.
7. Allow this mixture to cool and place it outdoors to dry. (preferably in a shallow containers to increase the surface area)
8. Once the liquid has evaporated you should be left with a dyed ash.
9. This ash should appear dark purple.
10. Grind and sieve this ash until is a suitable micron size.

Hibiscus Tea - Laked with Ash

Hibiscus (tea) – Laked

1. Place the hibiscus tea in a pan of boiling water.
2. Leave them to boil for 15 minutes. (the liquid should appear blue)
3. Remove the hibiscus from this pan. (using a sieve)
4. Add white ash to the sieved liquid. (the mixture should now appear green)
5. Boil this mixture for 15 further minutes.
6. Allow this mixture to cool and place it outdoors to dry. (preferably in a shallow containers to increase the surface area)
7. Once the liquid has evaporated you should be left with a dyed ash.
8. This ash should appear brown.
9. Grind and sieve this ash until is a suitable micron size.

Dandelion leaves - Laked with Ash

Dandelion leaves – Laked

1. Grind the leaves using a pestle and mortar.
2. Place the ground leaves in a pan of boiling water for 1.5 hours.
3. Allow this mixture to settle. (the water should appear green)
4. Sieve the mixture to remove the ground and boiled leaves from the water.
5. Leave the separated leaves outdoors to dry.
6. Grind the dried leaves in a pestle and mortar.
7. A small amount of light green pigment is created.

Daffodil petals - Laked with Ash

Daffodils (petals) – Laked

1. Cut up the daffodil petals.
2. Place these cut petals in a pan of boiling water.
3. Leave them to boil for 1 hour.
4. Remove the petals from this pan. (using a sieve)
5. Add white ash to the sieved liquid.
6. Boil this mixture for 15 further minutes.
7. Allow this mixture to cool and place it outdoors to dry. (preferably in a shallow containers to increase the surface area)
8. Once the liquid has evaporated you should be left with a dyed ash.
9. This ash should appear light yellow.
10. Grind and sieve this ash until is a suitable micron size.

Daffodil pollen - Laked with ash

Daffodil pollen – Laked

1. Collect the pollen stems from a number of blossoming daffodils.
2. Add these to a pan of cold water. (the water should immediately turn blue) (maybe this could be used directly as a water colour if a binder was added to the liquid)
3. Bring the water to a boil and boil for 30minutes.
4. Remove the pollen. (Using a fine sieve)
5. Add white ash to this sieved mixture. (the colour should immediately turn green)
6. Pour this mixture in to a shallow container and leave it either outside or next to a radiator.
7. Once all the water has evaporated you should be left with a light green dyed ash.
8. Grind and sieve the ash until a suitable micron sized pigment has been achieved. (preferably 100 microns or less)

Beetroot - Laked with Ash

Beetroot – Laked

1. Finely chop the Beetroot.
2. Place the chopped beetroot in a pan of boiling water.
3. Boil for 30 minutes.
4. Remove the beetroot. (using a sieve) (the liquid should appear a dark red colour)
5. Add White ash to the sieved mixture. (it should appear red again)
6. Place this mixture in a shallow container.
7. Place the shallow container next to a radiator or outside to all the liquid to evaporate.
8. The mixture hasn’t evaporated successfully; it is now a very thick liquid.
9. The thick liquid hasn’t dried very well. (it’s not powdered)

NO GOOD!

Strawberries - Ovened

Strawberry (Fresh) – Oven

1. Crush the strawberries using a pestle and mortar.
2. Place the mixture on a non-stick baking tray.
3. Place this baking tray in the oven on 100F.
4. Leave for 5 hours.
5. Crush/Grind using a pestle and mortar.
6. Didn’t dry well

NO GOOD!

Orange segments - Ovened

Orange segments (fresh) – Oven

1. Crush the orange segments using a pestle and mortar.
2. Place the mixture on a non-stick baking tray.
3. Place this baking tray in the oven on 100F.
4. Leave for 5 hours.
5. Crush/Grind using a pestle and mortar.
6. Mixture didn’t dry very well.

NO GOOD!

Mango slices - Ovened

Mango – Oven

1. Place dried mango on a non-stick baking tray.
2. Place this backing tray in the oven on 100F.
3. Leave for 5 hours.
4. Remove and crush using a pestle and mortar.
5. Couldn’t crush the mango, maybe it’s sugar content is too high.

NO GOOD!

Cranberries - Ovened

Cranberry – Oven

1. Crush the cranberries using a pestle and mortar.
2. Place the mixture on a non-stick baking tray.
3. Place this baking tray in the oven on 100F.
4. Leave for 5 hours.
5. Crush/Grind using a pestle and mortar.
6. Unable to grind sufficiently, maybe because the sugar content is too high or because I have dried it too quickly?

NO GOOD!

Blueberry - Ovened

Blueberry – Oven

1. Using a pestle and mortar, crush the blueberries.
2. Place this on a non-stick baking tray.
3. Place this baking tray in the oven on 100f.
4. Leave for 5 hours.
5. Remove from the oven and crush the remaining mixture in a pestle and mortar.
6. A dirty orange colour has been created.

NO GOOD!

Blackberry Ovened

Blackberry – Oven

1. Crush blackberries using a pestle and mortar.
2. Place this mixture on a non-stick baking tray.
3. Place this baking tray in the oven on 100F.
4. Leave for 5 hours.
5. Remove from the oven.
6. Crush/Grind using a pestle and mortar. (grinds quite easily)
7. Dirty dark brown is made.

NO GOOD!