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Reds:
Cooked beets (Steeped for several hours)
Raspberries
Cranberries
Blackberries
Yellows:
Calendula flowers
Turmeric
Annatto seeds
Yellow or brown onion skins
DIRECTIONS:
Cut up plants or fruits and whole seeds or hulls and cover with water in a stainless steel or enamel pot. Bring to a boil and let boil for a minute or two, and then simmer for 20 to 30 minutes.
Strain the contents.
Carefully drop dry, hard-boiled eggs into the hot dye.
NOTE:
A teaspoon of vinegar added to each dye bath (except when using onion skins) will help the dye adhere to the eggs.
To get deeper tones, allow the eggs to sit in the dyes longer.
Stronger colors can sometimes be obtained by boiling the eggs in the dye.
Have a Blessed Easter!
This message was edited Wednesday, Mar 7th 7:31 PM
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