Cut the produce into chunks, put the chunks in the blender, fill the container with water, and chop the mixture. Pour the chopped vegetables and water into a bowl, cover and soak overnight. The following morning bring the slurry to a boil and simmer for 1 hour. Then squeeze the juice from the produce and discard the pulp. Strain the juice into a dyepot and follow the same procedure as for spice dyeing.
Variations Make two separate dyebaths for each of the vegetable liquids.
Because spice dyeing has many variables and color recipes are rarely repeatable, it is necessary to dye all the yarn for a project at once. Spice dyeing can produce a wide range of noncommercial subtle colors which can harmonize any color scheme. The range of colors can be developed by varying the length of time spices are soaked, the mordants used, and how long the yarns are simmered in the dye bath.