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Easter Egg-stravaganza!
The Art of Dying Easter Eggs
By Tawra Kellam
Note: To clean mugs, put a little bleach water in the cups and soak for a few minutes.
If you would like to try dying eggs naturally, try the following:
Yellow – yellow onion skins, turmeric (1/2 teaspoon per cup water), celery leaves
Orange – any yellow dye plus beet juice
Red – beets, paprika, red onion skins
Pink – cranberry juice
Blue – blackberries, grape juice concentrate, red cabbage
Brown – black tea, white oak, juniper berry, coffee, barberry
Light purple – blackberries, grapes, violets
Green – alfalfa, spinach, kale, violet blossom plus 1/4 teaspoon of baking soda, tansy, nettle, chervil, sorrel, parsley, carrot tops, beet tops or dip yellow egg in blue dye
Hard boil eggs with 1 teaspoon vinegar in the water. Place dying ingredients in non-aluminum pans, cover with water and boil five minutes to one hour or until desired color is achieved. Use enough material to make at least 1 cup dye. Crush ingredients as they boil to extract as much dye as possible. Strain the dye. Most dyes should be used hot. Let each egg sit in the dye until it reaches the desired color. Some dyes will take longer than others to make the desired color on the egg. Remove the egg and let dry.