From Lakewinds Natural Foods Co-op
This Easter try coloring eggs the natural way. Use hard cooked brown or white eggs. After eggs are cooked, quickly cool the water or rinse in cold water. This helps to prevent “greening” of the yolk. Natural dyes take a bit longer to color the egg, so plan on extra time, or leave the eggs in the refrigerator overnight.
Blue/Teal: Chopped Red Cabbage
Put 2-3 tbsps. chopped red cabbage in heat safe cup. Add boiling water. Add 1 tsp. white vinegar. Let sit overnight.
Light Peach to Gold/Orange: Onion Skins, Yellow
Use 1 large handful of onion skin for each cup of water. Simmer 20 minutes then add 1 tsp. of white vinegar.
Magenta Red: Grated Red Beets
Put 2-4 tbsps. freshly grated beets in heat safe cup. Fill 2/3 with boiling water. Add 1 tsp. white vinegar. Orange beets may be used to obtain saffron color.
Green: Red Cabbage & Turmeric
Pour scant tsp. of turmeric and 2-3 tbsps. of chopped red cabbage in a heat safe cup then add boiling water.
Purple: Red Cabbage & Beet
Put 2 tbsps. grated beet and 2 tbsps. red cabbage in heat safe cup. Add boiling water. Striking and intense.
Pale Green: Onion Skins, Red
See directions for yellow onion skins. Allow long steeping time.