CHLOROPHYLL
Chlorophyll, from the Greek for green leaf, is derived from vegetable matter and was first isolated in 1817 by Pierre Joseph Pelletier and Joseph BienaimeĢ Caventou. It quickly denatures (as when vegetables are overcooked) to become khaki or brown, and so is quite a difficult pigment to obtain.
Chlorophyll imparts a delicate green, softer than mineral dyes such as viridian or verdigris, and cleaner than mixed greens like those derived from turmeric and indigo.
