Activity 01
Extraction Stations: Spice and Plant Dyes
Prepare stations with turmeric, beetroot, and onion skins. Students chop or grate materials, boil in water for 20 minutes, strain the liquid dye, and apply to paper strips. Groups record colours obtained and note any scents or textures.
Differentiate between natural and synthetic dyes based on their origin and properties.
Facilitation TipDuring Extraction Stations, remind students to note the exact plant part they use and the colour they observe before and after boiling, as this builds their observational skills.
What to look forObserve students as they extract dyes. Ask: 'Which plant part are you using and why do you think it will yield color?' and 'What is the purpose of the mordant you are adding?'