First, compliments on sticking with natural.

Red cabbage is a natural pH indicator. While you can get it to turn any colour, it will shift in colour if the food pH is not the same as the cabbage.

You can use blueberries (ha!), blackberries, and Elderberries for various blues (see the note below on why it's hard to get a natural blue). For greens, we use basil pesto.

You can loosely follow this vegetable dye making recipe (obviously leave out the chemicals).

Blue dye in history: Getting a natural blue has been traditionally difficult (and expensive). Artists show Virgin Mary wearing blue because in those days it was more expensive than gold.

First, compliments on sticking with natural.

Red cabbage is a natural pH indicator. While you can get it to turn any colour, it will shift in colour if the food pH is not the same as the cabbage.

• You can use blueberries (ha!), blackberries, and Elderberries for various blues (see the note below on why it's hard to get a natural blue).
• For greens, we use basil pesto.
• For reds, there are some edible flowers that do well, obviously beats and raspberries.
• For yellow/orange. Saffron! grind it down in a pestle and mortar and dissolve in a bit of hot water. Note of caution: Saffron at high doses is toxic, but at that dose, you'd be spending hundreds of dollars worth of saffron to get saffron poisoning.
• Obviously you can mix these to get secondary colours.

You can loosely follow this vegetable dye making recipe (obviously leave out the chemicals).

Blue dye in history: Getting a natural blue has been traditionally difficult (and expensive). Artists show Virgin Mary wearing blue because in those days it was more expensive than gold.