Easter is almost upon us so we'd thought we share how to dye eggs naturally using botanicals and pantry staples from your home and garden.
It’s easier than you think. All you do is boil some vegetables in water, add vinegar and let white hard-boiled eggs soak. You’ll end up with beautiful colors and if you time if right, you can also make good use of food scraps that might otherwise go to waste.
-hard boiled eggs (white eggs allow brighter colors, brown allow warmer/darker colors)
-yellow onion skins
-chopped red cabbage
-3-4 sauce pans depending on how many vegetables you are dyeing
-3-4 containers to hold dye (small mixing bowls, mason jars, clear plastic cups)
-tongs or large metal spoons
The dyeing formula stays roughly the same, no matter what you use: 2 cups of water for every 1 cup of chopped vegetable or fruit. If using turmeric, add 4 tbsp to the same amount of water. Bring the vegetable to boil and then turn down heat to simmer for 20 to 30 minutes. Then turn off heat. At this point you could just let the dye sit overnight then in the morning strain out the vegetables, add 1 tablespoon of vinegar to each dye and then submerge the eggs. The only drawback is that natural dyes do take more time so do be prepared to practice patience. I find that 30 minutes to 1 hour is best. So it's also best to put the egg that is submerged in the dye liquid in the fridge if dying the egg longer than 30 minutes.
Blue-Turquoise: Chopped red cabbage
Yellow: Turmeric powder or shredded turmeric root for brighter color
Rust/Orange: Yellow Onion Skins
Bluish-Grey: Frozen blueberries
Shades of Greens: First dye the egg in red cabbage, let dry then dye in turmeric
Make the eggs prettier by wrapping in elastic bands or drawing on them with a wax crayon or birthday candle before dyeing. Shine dry eggs with coconut oil.