Easter Egg Dyes
Source of Recipe
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Easter Egg Dyes
Yellow: yellow onion skins, turmeric (1/2 t per cup)
chamomile, sage, celery leaves
Orange: any yellow dye plus beet juice
Red: beets, safflower seeds, paprika, rose hip tea
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 tsp. baking soda,
tansy, nettle,chervil, sorrel, parsley, carrot tops, beet tops or dip yellow
egg in
blue dye
Khaki-green: red onion skin
Hard boil eggs with 1 tsp. vinegar in the water. Place dying ingredients in
non-aluminum pans, cover with water and boil 5 minutes to 1 hour depending on
what ingredients you use. 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 colored on the egg. Remove the egg and let dry.
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