Herb Dyed Playdough

For the dye:

INGREDIENTS

  • 3 beetroot heads, peeled

  • 4 brown onions, skins only

  • ½ purple cabbage

  • 250g baby spinach or regular spinach

 

METHOD

Note: each colour will require a separate pot, alternatively thoroughly clean out the pot before re-using to prevent mixing of colours.

  1. Add the vegetable into a deep pot with 1L of water
  2. Bring to the boil, then let simmer for 30 minutes. The longer the simmering, the more intense the dye.
  3. Once complete, strain the vegetable out, and store liquid dye in an airtight container.
  4. Repeat this process for each vegetable, ensuring that the pot is washed thoroughly before creating a new dye.

For the playdough:

INGREDIENTS

  • 1cup flour

  • 2tsp cream of tartar or lemon juice

  • 1/2 cup salt

  • 1tbsp cooking oil Olive oil or vegetable oil

  • 1cup water

  • ½ cup of herbs or rose petals

INSTRUCTIONS

  1. Combine the flour, cream of tartar or lemon juice, and salt In a large bowl and mix well.
  2. If you are using colouring – add this in a separate bowl with 1 cup of water.
  3. In a large pot on medium heat, add your colour and water mixture, as well as the cooking oil. Mix to combine.
  4. Once combined, add the dry ingredients to your pot and mix well.
  5. Cook the playdough mixture over low to medium heat, stirring frequently, until the dough starts to form.
  6. Once it starts resembling the texture of playdough, take it off the heat.
  7. Let the dough cool down slightly until it's acceptable to touch. Knead the dough for 5 minutes or until smooth.
  8. Add in herbs or flowers once the dough has come together.

 

Tip: If your dough is not soft, continue kneading for another 5 minutes. If you find it is still too dry add a little bit more oil and knead in. 

 

 

Styling by Kayla Cameron. Visit her site here & Instagram here.

Photography by Bonnie Coumbe. See her site here & Instagram here.

 

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