In late September, 2020, it was finally time to dye my wool and Kelly’s thread with the pokeberries. After gathering pokeberries for two months, we had collected over 2.5 kg (over 5 lbs) of berries. We took our stored berries out of our freezers the night before to thaw them.
Preparing the pokeberries
It was both during the pandemic and messy, so we worked outside in the yard and on the deck. We sat in the yard with our bags of thawed berries. For those berries still on their stalks, we stripped them from the stems. Others were already stripped, and some already squished (thanks Lilah!).
I never wanted to dye my phone/camera purple when I had the purple hands, so I don’t have photo evidence from gathering. Here we are in the yard with our red-purple hands.
Kelly and me in the yard. Our hands are red-purple from prepping the pokeberry stalks for the dye vat.
We cooked the berries in water and vinegar outside on the grill. The pokeberry dye instructions in Rebecca Burgess’ book Harvesting Color: How to Find Plants and Make Natural Dyes calls for cooking the berries for ninety minutes to extract the color. It cautioned not to boil the berries as that may alter the color.
The searing burner on our gas grill is really only meant to go hot, so I had to keep on turning the burner off and on and adjusting the pot’s lid on and off to keep the mixture in the range of 160-180 degrees Fahrenheit.
This is me stirring the berries, the candy thermometer I used to check the temperature is not visible but in my right hand.
The pokeberries “cooking” in the dye pot.
Pokeberry dye making.
After ninety minutes, we strained out the pulp and seeds, leaving an almost-opaque purple liquid.
How we used the pokeberry dye
For this first dye project, I planned to re-dye a made object rather than unknitted yarn or unspun roving. I had knitted a pair of socks in 2013 (the socks on Ravelry) that I wanted to re-dye. They were holding up well with use and fit nicely, except the bright “purple Viking” color was fading. When I hand-washed them, the blue part especially was bleeding out in the soak. My lovely fuschia socks were turning a muddy rose color.
You can see that the socks in the pre-wetting pot in 2020 are less bright than in the photo in 2013. I did hear from a yarn-store owner that I could use vinegar to help the color hold (for example, here’s an article from Purl Soho on re-fixing dye). The treatment seemed to slow the loss of color but, of course, it didn’t restore the color that had been lost.
2013: I proudly model my just finished “purple Viking” socks.
2020: undyed thread and my socks in vinegar and water, warming on the stove before the dye. Notice the socks are still pink, but less than in 2013.
Wool socks: before in 2013 and 2020.
Kelly brought some thread to dye for a stitching project.
After two months of gathering berries and some time pre-wetting the fiber and extracting the color from the berries, it was time to dye. We put the socks, the embroidery floss into the pokeberry liquid and watched them turn a deep fuschia color.
We heated our items in the dye pot for another 90 minutes, again turning the burner off and on to maintain the right temperature window. After 90 minutes, I took the whole pot off of the burner and put it on the patio to let it steep overnight.
In the morning, I pulled the items out of the dye vat to let them drain. Then, I rinsed them. The items let a lot of dye out. The socks remained a beautiful rich deep color but Kelly’s thread gave up most of the purple and stayed only a little dingy pink. We were so disappointed!
The wool and thread in the dye
The dyed items draining after soaking overnight.
After draining and being rinsed, the socks stayed dark, the thread lost most of its color.
The items after soaking in the dye vat: before and after rinsing.
Still, it was an experiment and the socks are beautiful. Plus we had a day in the warm sunshine experimenting with old tech (fire and plant dyes) and new things for us.
The socks in January 2020 after re-dyeing them with pokeberries
The socks after dyeing
The blue color I missed is back, different, but back. And I love the rich color of pokeberry dyed socks
Dye another day
The main change I’d make to this setup was how to heat the dye pot. On the grill burner, the pot’s temperature was all over the place. The off/on dance I had to do with the burner and the pot lid was pretty fussy and I’m sure error prone. I’m glad the dye didn’t suffer too much.
Ultimately, that burner is poorly suited to keeping things below a simmer. Next time I will try a slow cooker, something designed to be on a lower temperature for a long time.
Overall, this was a wonderful afternoon of dyeing after a lot of fun gathering. Now I’m eyeing Sumac berries on my walk.
My sister’s father-in-law told someone that I “got my Ph.D. in weeds.” He’s not wrong. I studied native and non-native old-field plants in SE Michigan. This usually doesn’t really help when he or a friend has a question about a weed in Tennessee…but it does help me to notice the plants in the margins around us. Noticing sometimes turns to gathering and crafting, like my adventures gathering pokeberries this summer.
American pokeweed or pokeberry
I’ve long admired pokeweed, Phytolacca americana. It’s a native weedy plant, found in margins along road sides, along train tracks, in clearances under power lines, and in other scrubby areas not too shaded by trees. Over generations, it survives by moving among open spaces in the landscape, needing a new spot once trees shade it out of a place it earlier thrived. Its juicy berries tempt the birds to eat it and then move its seeds around the landscape as they fly (and drop pokeweed seeds).
An image of a pokeweed, stripped of most of its fruit by birds. Photo taken by Kelly ClarkA close-up image of a stalk of pokeberries. The plant’s leaves, stems, and a flowering stalk are also visible in the photo. Photo by Kelly Clark.
Although luscious-looking, its berries, leaves, and stems are toxic to humans if eaten. Some people do eat it, even consider it a delicacy, but only after multiple boilings (more on poke sallet from Saveur magazine). It’s safe to touch, which is good, because I got it all over me when gathering the berries.
It’s a tall, lanky herb. While it can grow to the size of a shrub, it is not woody: its stems die back to the ground every year. Its leaves are a rich green against distinctive dark red-purple stems and deep purple ripe berries. The color of its stems and fruit stalks is one of my favorite colors. I have purchased items and even yarn that color many times. Its Latin name “phytolacca” is from the Greek for plant and the Latin for a red dye. This name is practical and accurate.
Pokeberries are excellent for dyeing
I’m a knitter, and after years of knitting I began to wonder about how colors I used were made. Then, a single pokeweed plant growing in the margin of my yard inspired me to gather plant materials for dyeing wool.
Rebecca Burgess’ book Harvesting Color: How to Find Plants and Make Natural Dyes has instructions for dyeing yarn with many plant materials, including pokeberries. As a first-time dyer, I found mordants intimidating. Dyers use mordants like alum, copper, or iron to set the color. These mordants can be toxic to people, frogs, and septic fields if not used carefully. Many sources say that the beautiful red dye from pokeberries is not stable and will fade over time. Rebecca Burgess’ book shared instructions from Carol Leigh who devised a method to use just vinegar that does create a stable dye from the berries (p. 88, Harvesting Color).
Pokeberries seemed perfect as a first-time natural dye: ingredients I already had (vinegar) and a nearby source of berries. Then, I got to the amount I’d need. Burgess recommends a 25:1 ratio of berries to yarn. Since I wanted to dye 100 grams of yarn, that meant collecting 2.5 kg of berries.
Gathering pokeberries in my neighborhood
This year, I have done a lot more walking in my neighborhood than any other year. On a walk in August, I noticed that some pokeberries next to the road along Barton Pond were ripening. So, I started to walk with a plastic bag in my pocket to gather berries. I gathered the ripe fruits, leaving the chalky green ones at the end of some stalks. When I got home, I weighed my bounty.
After pulling ripe berries from several plants, I had little over 200 grams. I would need more than 10x that to dye my sock yarn. Several of my trips yielded less than that.
Plus, Burgess’ book kindly cautions gatherers to leave most of the berries on the plants for the birds. To leave some for the birds and to find enough for my yarn, I needed to widen my search area beyond my walking route.
Soon I was scanning the roadside when I was a passenger in a car, hoping to find a source of more berries. I shared my quest with friends and got prompts of pokeweed they saw on their own walks. Even a friend’s daughter joined me in my quest for berries.
Pokeberries in a clear plastic bag gathered one one walk. Gathering enough for my sock yarn was going to take a while!
Helped by a companion berry squisher
One summer day in August, we walked our usual route in our neighborhood with friends. Our friends’ daughter, Lilah, joined me in my pokeberry gathering after seeing me stop and strip some berries from a plant. Her particular pokeberry fever manifested as boundless enthusiasm for squishing the berries in the bag. To her it was as satisfying as a bag full of tiny bubble wrap bubbles, each waiting for a satisfying squish.
After receiving a tip from a friend, Lilah and I scouted for berries in a local riverside park. For a while, we couldn’t see any and I doubted the tip, yet eventually our eyes adjusted and we saw first one plant and then many. Instead of by the trail, the plants were a little through the brush, and the easiest way to get to them was to walk along the gravel verge of the railroad tracks. We found several plants on the railroad verge.
Sometimes Lilah held the plastic bag for me while I stripped the berries off the stems into the bag. Sometimes the berries were too high for her and sometimes it was too brushy below the berries. She was patient with me holding my own bag as long as she got to squish the berries. It was hot and I was wearing jeans because I knew I would be wading into some brush. She was in shorts and open-toed shoes, and I worried about poison ivy. So, once we got home, we washed her feet and legs just in case. I should have been a little more mindful and washed my own forearms, I got a slash of oil on my arm that I noticed only when it turned into a welt.
A giant Pokeweed
After finding so many plants along the railroad verge, I thought of other places I should scout. In my mind’s eye, I located an area where there is a rough trail crossing the railroad track. Open, near the railroad track, and just a little damp, I imagined that pokeweed would thrive there. And wow, right at the point where the railroad company had put large concrete blocks to block the trail (and right where people were going around the blocks) was a very large, many stemmed pokeweed plant, its stems bent outward by heavy fruit. Many plants had maybe 100 berries, this one was ten times the size of any I had seen, with hundreds of berries. One of its many the stems had been broken backwards, likely by a pedestrian or biker who needed to pass by on the trail. Other stems were deeper in the brush, replete with fruit, tempting me.
Mindful of avoiding poison ivy, I was in jeans again, and warm in the sun. After stripping fruit for a while, the berries had stained my hands fuschia, and I had darker, thicker stains at my cuticles. I looked like a plant-version of Lady Macbeth—stained palms and fingers, stained back of hand, slashes of purple on my forearm, festooned with drops here and there.
A biker passed on the trail. I can only imagine what he thought. I was standing on the concrete barrier, leaning into a weedpile, and stained purple. He met my eye and then passed on. In COVID-time, chatting with strangers has an extra danger, yet, in my purple phase, I greeted people (from afar) just to let them know I was strange but not unfriendly. I hoped that was better. Maybe it was worse—purple and creepy?
Before I headed home with my berry bounty, I “washed” my hands with some of the hand sanitizer all of us carry everywhere now. The hand-sanitizer lightened but did not clean my hands, and it spread the color more evenly over me. So my hands were dyed light purple/pink…perhaps better but hardly normal.
I chatted with a neighbor unknown to me as I mounted the hill. Only later I realized I looked a mess: red with exertion from the hill and the sun, hair a mess from my bike helmet. My neighbor’s restrained politeness might have been bafflement at this gabby stranger with a red face and purple hands.
What I learned from gathering pokeberries
I searched for and gathered pokeberries on walks and excursions for two months, from early August to the end of September. I gathered them on walks with friends, I strategized new places to walk and search for more. Another friend, Kelly, gathered them on her walks as well.
I froze the berries as I collected them. The ones that Lilah had squished were a liquid, the other bags were berries and sometimes mixed with stalks.
In the beginning, I stripped individual berries into the bag. This was helpful because many of the berries at the ends of the stalks were not yet ripe. I also wanted to know exactly how much the berries weighed, so I didn’t want any stalks in the bag.
I probably should have waited for the entire stalk to ripen, but I was in such a mad gathering mood! Stripping the berries created a mess in the field, covering me with the juice I wanted in the bag. By the end, I carried a small pair of garden shears to snip the stalk of berries. This was great. I stayed clean. Processing them at home was simpler and cleaner than dyeing myself red-purple in the field. It did mean my bag-weight now included weight of stalks.
Most importantly, my pokeberry gathering tuned me into the scrub around me. I watched berries ripen on successive walks. My friend Kelly watched pokeberries ripen on her walks with her dog, and noticed once they ripened, the birds picked the plants she had been watching clean.
I had newfound respect for the plant, and its ability to travel the landscape. The original pokeweed that was in my yard that inspired this whole adventure is long gone. Perhaps got shaded out (the spot I recall is now under a smallish oak tree).
In my work in computers, I have wandered from my field ecology training. This project gathering pokeberries put me back in touch with myself and with my surroundings: a juicy “purple lining” in this isolated year.
Of all preserves, marmalade is my favorite. I prefer the tang of marmalade on my morning toast with tea, and I prefer making it rather than purchasing it. The recipes are simple: fruit, juice, a LOT of sugar, and time for soaking to extract the pectin from the fruit to jell the marmalade. These recipes feel old-fashioned to me. Making them, I imagine a continuity with jam-preparers in the past, putting up the bounty of the harvest for later. I also like to give handmade gifts—knit items, jars of preserves, and this fits right in.
Given the movement to support local agriculture, I do feel a little guilty about my marmalade affection. Michigan grows lots of fruit: strawberries, raspberries, cranberries, apples, wonderful tart cherries, blueberries, and many more varieties. Michigan grows no citrus. While I do make some local preserves, I prefer a citrus marmalade over all others.
Seville oranges
Seville oranges are the best for marmalade. They are also known as “sour” or “bitter” oranges and are the preferred fruit for English marmalades. Seville oranges are imperfectly round, a little knobbly. Their meat is a little washed out: yellow rather than the bright orange of the navel orange. And their juice is not as sweet. Their imperfection feels like a bonus to me: more wild, less engineered, somehow essentially “original orange”. Plus they make the best preserves. Their sour tang pairs well with the sugar in the preserve and their juice has a lovely, floral note.
They aren’t “eating oranges” and I have never seen them in a supermarket. For the last several years, I have ordered them from a grower in Florida. Yet this year, as I prepared for my holiday marmalade-making, I found nothing. My web searches turned up old pages on ecommerce sites that show Seville oranges as “unavailable.” The company where I have ordered them before replied to my note:
Thank you for your inquiry regarding Seville Oranges. Sadly, we lost the grove from which we harvested the Sevilles and no longer have this fruit available. I am not aware of an alternate Florida source for Sevilles.
Imperiled Florida citrus
My correspondent didn’t say, but the grove was probably lost to citrus greening. Citrus greening is a disease that has affected groves around the world, including Asia and South America.
The disease is caused by bacteria and transmitted via an insect. The bacteria Candidatus Liribacter asiaticus infects and damages the tree’s vascular system, specifically the phloem which transports sugar and minerals. Trees with phloem damage lessen their ability to feed their leaves and fruit. Leaves on infected trees will grow irregularly and look mottled. Leaves and twigs will die back at the ends of branches. Fruit will stay green, may be lopsided, and have underdeveloped seeds. Once infected, trees cannot recover and there is no cure. An insect, the Asian citrus psyllid, spreads the bacteria from infected to uninfected trees.
Infected trees were first found in Florida in 2005. Although farmers cut and burned infected trees, it spread anyway. More than just the Seville orange is at risk in Florida. According to the University of California, Davis, citrus greening has reduced orange production in Florida by seventy-five percent and grapefruit production by eighty-five percent.
My 2020 Florida marmalades
For now, if I wish, I can mail order Seville oranges from California, which is monitoring the spread of citrus greening in its groves. Somehow it seems momentous to switch to California, although I eat food grown in California all the time. This year, the citrus for my marmalades came via my nephew’s high school band fundraiser. He lives in Tennessee, the grower is in Florida.
Last week, I got a mixed box of grapefruit and oranges here in chilly Michigan. On one hand, it’s lovely to be connected across distance and isolation with my nephew. It’s also lovely to receive in-season fruit when Michigan fruit trees are bare. Yet, the movement of produce and plants at the heart of this transaction is challenging the survival of citrus groves worldwide. Although we associate Florida with citrus, oranges are thought to have originated in Asia, and the first Florida trees grew from seeds brought from Europe, such as the Seville orange from Spain. The transport of crops and commerce around the world accidentally moves diseases and parasites too. Then, crops in many places suffer from the same disease and may disappear. Citrus, a beloved global crop, is now declining in many places.
I made marmalade this weekend, two varieties: grapefruit-lemon and cranberry-orange. I did use Michigan cranberries.
My 2020 marmalades: cranberry-orange marmalade in the tall Ball jar, grapefruit-lemon marmalade in the wide-mouth Kerr jar. I use the Blue Chair cookbook.
A personal connection to the loss
When I eat a Florida orange, I connect with sitting at the kitchen table in my father’s Florida condo, squeezing out the last juice from of a citrus half. I recall the delicious combo of sugar and sour in a fresh navel orange. I connect the fruit with the place and the people I was with: my father and my grandfather foremost, as they are both gone now.
Losing Florida citrus, then, is a loss to me, after so many other losses. Writing this, I realize that connection to Florida memories is part why I make marmalade at the holidays. It’s also why I especially mourn the loss of “my” Seville orange grove in Florida.
We participated in the Global ReLeaf of Michigan tree sale/fundraiser by getting a few bare root trees and shrubs. I got them last weekend and we put them into the ground that very morning. And we sprinkled a little of Floyd’s ashes under each one and urged him to help them grow!
That was last week, and that felt good.
Well today it turned from lovely to perfect. At her death, my friend Beverly had given some statues to me. And today we retrieved her garden Kuan Yin from her back yard and brought it to our garden. Now Kuan Yin sits overlooking the springwater pond that Dave and his dad retouched last spring. The garden is graced by love now with the ashes of a beloved pet and a gift from a beloved friend in the form of the Bodhisattva Kuan Yin.
I love Michigan. I love living here for many reasons:
The weather is fine for knitting much of the year,
Snow lining tree branches is gloriously beautiful,
Spring ephemerals and flowering trees are a miracle after ice and sleet,
Fall is crimson, fiery orange, and golden leaves, enjoyed in crisp sunshine and then tossed by moody winds, and
Summer is grand – sultry, sunny, and replete with yummy local fruit.
Michigan tart cherries – yum!
The king of local fruit is the sour or tart cherry. The tart cherries are a semi-translucent red, like captured sunlight, which they are. They make the most amazing cherry pie. Oh, and they don’t travel well, so they’re not something that gets hurled across the globe with abandon: you have to enjoy them right here. And maybe because of that, for me, they’re also connected to memories of other summers and other pies.
I sat on my patio this evening, pitting these cherries with a hairpin, feeling their juice running down my forearm to my elbow. More than most things these days, these cherries are a signal of a particular place and a particular moment in the season. Slurp in the summertime.
In May, my husband and I went to the Rock Shoppe in Plymouth, Michigan to find some stones for the edging of the pond in the back yard. It was a sunny spring day and we were wandering the extensive grounds looking for just the right thing – kind of greenish slate tiles. We went into a more remote fenced area with less foot traffic, and an insistent bird got our attention. He was on the ground near one of the bins of rocks, maybe 10 feet away from us. He chirped at us, seeming to stamp his foot to tell us to move along. He stood his ground, staring at us.
CVNP – Killdeer Protecting Nest, originally uploaded to Flickr by Andrew 94.
Both the male and the female kildeer incubate the pair’s eggs. According to this description from Audubon, only the female tries her classic wounded wing act to distract us from her nest. The male exhibits more of a stay-and-fight defense. As he stood there, glaring, I was able to spot the nest of spotted eggs in the gravel road of the rock yard, a few inches from his toes (this is not my photo, but it is a nice one!).
I thought about how ridiculous it was. A 6-inch tall bird was having a face-off with two 6-foot humans! We meant no harm, but it is possible in our obliviousness we might have blundered into the nest. His chirp was a clear warning, and he seemed fearless and confident. How apt is his Latin name Charadrius vociferus.
We turned away, and as we left, he settled back on his nest.
Papa kildeer – may your babies be as fierce as you and live long.