Choose Based on Color Choice
- Beets: rich reddish-pink
- Avocado skins and seeds: from warm peach to light pink
- Onions: Yellow onion skins produce a yellow-orange color, while red onion skins produce a pale orange with pink undertones
- Lemons: soft lemonade-yellow color
- Spinach: deep green to soft celery (spinach can be wilted)
- Blueberries: light blue dye or a purplish
- Red cabbage leaves: deep purple shade
- Gather at least one cup of leftover fruit and vegetable bits.
- Chop the fruits and veggies to allow more color to saturate the dye.
- Add the chopped food scraps to a saucepan and cover with twice as much water as the food quantity. For one cup of scraps, use two cups of water.
- Bring the water to boil.
- Reduce heat and simmer for approximately one hour, or until the dye reaches the desired color.
- Turn off heat and let the water come to room temperature.
- Strain the cooled dye into a container.