Tuesday, December 10, 2013
(Continued from page 1)
Natural colorings for dyeing Easter eggs can be extracted from a variety of fruits and vegetables, ranging from red cabbage, lemons and carrot tops to red onions, beets and oranges.
2011 Press Herald File/Gregory Rec
BLUEBERRIES: I used frozen blueberries. Again, I put the blueberries in a bowl and mashed them up a bit before boiling. These eggs came out a beautiful dark blue, the exact color of blueberries. Recommended.
BEETS: This is another one of my favorites. The eggs initially came out of the dye a beautiful blood-red color. Unfortunately, as they dried, they lost a lot of their brightness. They're still pretty, though. Highly recommended.
YELLOW ONIONS: I hate – I mean, really hate – onion skins. They stick to your fingers and clothes, they fall on the floor, and they are impossible to sweep up because they stick to the broom. But they sure do make some pretty Easter eggs. They come out a beautiful dark orange. Highly recommended.
GROUND CUMIN: This is supposed to produce yellow eggs, but they come out a pale brown. Not recommended.
LEMON PEEL: If you like yellow, you'll like this pretty light color, like lemon chiffon. Recommended.
TURMERIC: Be careful using turmeric, because it stains everything. The upside is that it also stains eggs
– a bright, sunny yellow. You can even wash this one
– and you'll have to, because the wet spice sticks to the egg like a paste
– but it won't affect the color. Highly recommended.