Naturally Dyed Easter Eggs

easter-egg-natural

Make your own Easter egg dyes from everyday fruits, vegetable, herbs, and spices. For the richest colors, soak the eggs in the dye overnight in the refrigerator. Wake up Easter morning and paint them, perhaps.

~

Dark Pink:  1 medium beet cut into chunks,  add to 4 cups boiling water. Stir in 2 Tbsp. vinegar and let cool to room temperature; remove beets.

Lavender: 1 cup grape juice and 1 tablespoon vinegar.

Blue: 1/4 head of red cabbage cut into chunks, add to 4 cups boiling water. Stir in 2 Tbsp. vinegar. Let cool to room temperature and remove cabbage.

Jade Green: The skin from 6 red onions simmered in 2 cups water for 15 minutes; strain. Add 3 tsp. white vinegar.

Faint Green-Yellow: The skin from 6 yellow apples simmered in 1-1/2 cups water for 20 minutes; strain. Add 2 tsp. white vinegar. Simmer 4 oz. chopped fennel tops in 1-1/2 cups of water for 20 minutes; strain. Add 2 tsp. white vinegar.

Orange: The skin of 6 yellow onions simmered in 2 cups water for 15 minutes; strain. Add 3 tsp. white vinegar.

Faint Red-Orange: Stir 2 Tbsp. paprika into 1 cup boiling water; add 2 tsp. white vinegar.

Yellow: Rich yellow: Simmer 4 oz. chopped carrot tops in 1-1/2 cups water for 15 minutes; strain. Add 2 tsp. white vinegar. Mustard-yellow: Stir 2 Tbsp. turmeric into 1 cup boiling water; add 2 tsp. white vinegar. Various shades: Steep 4 bags of chamomile or green tea in 1 cup boiling water for 5 minutes. Pale yellow: Chop 4 oz. goldenrod and simmer in 2 cups water for 20 minutes; strain. Add 2 tsp. white vinegar. Faint yellow: Simmer the peels of 6 oranges in 1-1/2 cups water for 20 minutes; strain. Add 2 tsp. vinegar.

Brown-Gold: Simmer 2 Tbsp. dill seed in 1 cup water for 15 minutes; strain. Add 2 tsp. white vinegar.

Brown Add 1 tablespoon vinegar to 1 cup strong coffee.

~