With a brew of rosemary only I managed to get a mid grey on the paper = about 5/10. Adding vitamin C and sodium carbonate, I got a much darker tone at about 9/10, although this was a test with white light. Using the enlarger and LONG negative exposures, produced little or only very slight tones on the paper.
"What do you mean by "doing the chemistry"? Going through the spice cabinet is a very practical approach.
if rosemary works as a developer, why does it work?
If you exclude food or herbs that contain vitamin C you exclude virtually the whole lot:Amla is supposed to be a good natural source of Vitamin C. It could be the Vitamin C in Amla that makes it a weak developer.
I remembered that some time ago I made an experiment using Broccoli +phenidone.
Broccoli contains about 90mg ascorbic acid per 100g and it appeared then that this content of ascorbic acid in the food is about the level in the food at which the ascorbate starts to do a significant proportion of the development. Below that I assume the development is mainly the result of what is loosely termed polyphenol but I was not too sure about it.
https://www.photrio.com/forum/threads/developer-from-broccoli.83138/page-2#post-1124945
I wanted to post the Caffenol recipe I used before I started adding ascorbate. Here it is:
8 oz. Water
2 tsp (level) Arm & Hammer Washing Soda
4 tsp (slightly rounded) Folger's Coffee Crystals
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