Easter Eggs dyed Naturally
Dying Easter eggs is not something I used to give a lot of thought to when I bought a kit from the drug store and popped the tablets into a cup of vinegar. Now, however, I seem to be giving it quite a bit of thought! Using natural plant dyes to color your Easter eggs is an adventure. To sum up a few of my favorite things about it…
* No chemicals
* With a kit, dying the eggs takes very little time or effort. Plant dyes require more effort, and I think make more memories.
* Kids learn what different plants can do, and it’s not always what you think!
Who would think that purple cabbage makes a light blue color? Who would think that boiling Onion Skins would make a bright yellow dye?! It’s fun.
I’m no Martha Stewart when it comes to doing this, but I’ve done it two years in a row. Here is how it worked for me.
1: Choose your color palette. My experience is to stick to 3 colors to make life easier.
-There are many great blogs out there that give charts on what plants yield which colors… I’m pasting some at the foot of the page. The instructions below are for Beet pink, Cabbage blue and Onion yellow. This year I have a mass of Beets growing in my garden!
2: Cut up the cabbage and beets into small pieces and boil them with some vinegar and water for about 30-45 minutes. I saved yellow onion skins for a month in a bag, and then when Easter hit, I boiled them with vinegar and water as well.
3: When you have a strong color in the water, go ahead and strain out the veggies, capture the dyed water in a big Mason Jar or bowl (one for each color). I found the jar easier because it went right into the fridge with no muss.
4: Add your hard boiled eggs to each mason jar. Let them cool a little bit, then put them in the fridge. For really strong colors, let them sit over night. For light pastel colors, let them sit a few hours.
5: Take them out carefully and wash them off a little bit. That’s it! The hardest part is cleaning up beet juice from your counter.
In the photo below from the left you see cabbage, beet, onion, more cabbage.
In the photo below you see Onion, Cabbage left for 3 hours, then cabbage over night, Beet.
Here are some links to blogs about dying easter eggs naturally: