2018−2022cultivation of Isatis tinctoria & I.yezoensis, dye making and indigo dyeing タイセイの栽培と藍発酵染料作り

2018年〜2022年、毎年、アブラナ科の２年草のホソバタイセイ（ウォード）と、同じ種類で北海道の自生種エゾタイセイの種を蒔き、栽培と収穫を繰り返した。時々、布に葉を挟んで上から小石で葉を叩いて汁を出し、インジゴの含有を確認してから、葉を収穫する。すぐに生葉を潰してボール状にする。発酵ー乾燥、そのまま熟成させる。
翌年、それを砕いて広げ、ぬるま湯を加えて切り返すと2度目の発酵が始まり、わずかに熱を持ち、やがておさまる。翌年、繊維が細かく、柔らかくなり、すくものようになった。
2022年9月、灰汁と小麦麩を加えて、発酵液を作り、藍染した。
From 2018 to 2022, we sowed the seeds of Hosoba Taisei (Woad, Isatis tinctoria), a biennial plant of the brassicaceae family, and the same type of Ezo Taisei(Isatis yezoensis Ohwi), which is native to Hokkaido, and repeated cultivation and harvesting.
Sometimes, the leaves are sandwiched between cloths and beaten with small stone from above to extract juice and confirm the presence of indigo before the leaves are harvested. Immediately crush the fresh leaves into balls. Fermentation-drying, maturing as it is. The next year, when it is crushed and spread out, lukewarm water is added, and the mixture is turned over, a second fermentation begins, which takes on a slight heat and then subsides. The following year, the fibers became finer and softer, like sukumo.
In September 2022, lye and wheat gluten were added to make a fermented liquid, which was indigo dyed.
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#ezotaisei
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#isatistinctoria
#isatistinctoriayezoensis
#pastel
#cocagnes