Statewide Adverstising

Celebrate Easter, naturally

April 1st, 2010

Recently, I took my girls to the 4-H annual Cabin Fever Day at GSL High School. They attended a science session and an art session. Some of the experiments and projects lead me to start thinking about coloring Easter eggs. I have always wanted to try using natural ingredients to make my own dyes.

I found an article by Anne Marie Helmenstine, Ph.D., on that had information on making dyes with things you may have in your kitchen.

Some ingredients can be used cold, with others, she suggests boiling the eggs in water, vinegar and the dye material for 15 minutes. The cold method will have to be soaked overnight in the refrigerator. Eggs soaked in purple grape juice will become lavender.

Violet blue eggs can be produced by using the boiling method with a small quantity of red onions skins. Hibiscus tea and red wine will also work for violet dye. Canned blueberries can be used for blue eggs, of course, so can boiled red cabbage.

Boiled spinach leaves work for green and boiled yellow apple skins work for yellow-green.

Boiled orange or lemon peels carrot tops, celery seed, ground cumin, ground turmeric, chamomile tea or green tea all dye eggs yellow.

For orange, try boiled yellow onion skins, cooked carrots, chili powder or paprika.

Fruits and vegetables can dye eggs, just like the stain cloths. beets, cranberries, raspberries, beet juice, red onions skins (boiled), canned cherries with juice, pomegranate juice and raspberries produce shades of red and pink.

Last year, we used farm-fresh eggs in various shades. It was lots of fun because, we never knew for certain how the eggs would come out looking.

Now, go out there and get creative, naturally.

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