How to create your own natural vegetable dyes….
HINT – these dyes work best on white or very pale coloured eggs. Hard boil the eggs (and allow them to cool) BEFORE colouring them.
Natural Beetroot Dye for Easter Eggs
(will make eggs a purple colour)
– 2 cups of grated beetroot
– 2 cups of water
– tablespoon of vinegar
Simmer the grated beetroot in the water for 15-20 minutes. Allow the mixture to cool and strain off the beetroot. Add 1 tablespoon of vinegar to the cooled, strained dye and set aside until needed.
Natural Purple Cabbage Dye for Easter Eggs
(will make eggs a blue colour)
– half a purple cabbage, finely chopped
– enough water to barely cover it in a small pot
– 1 tablespoon of vinegar per cup of liquid after simering
Simmer the chopped cabbage in enough water to barely cover it for 15-30 minutes. Allow the mixture to cool and strain off the cabbage. Add 1 tablespoon of vinegar for each cup of dyed liquid left.
Natural Brown Onion Skin Dye for Easter Eggs
(will make eggs a golden/bronze colour)
– brown onion skins from 6-10 onions
– enough water to barely cover them in a small pot.
– 1 tablespoon of vinegar per cup of liquid after simmering
Simmer the onion skins in water for 15-30 minutes. Allow the mixture to cool, before straining off the onion skins. Add 1 tablespoon of vinegar for each cup of dyed liquid left.
Now to add the botanical twist! Before placing the eggs in the natural vegetable dyes, use a stocking or pantyhose to hold a leaf or flower against each egg.
Then pop the eggs into your choosen dye and leave them to soak up the dye overnight.
Remove from the dye, take off the stocking or pantyhose and the leaf or flower and allow them to air dry on a rack. Once they are dry – add a nice shine to each egg by gently rubbing over some olive oil.
And tah dah you’re done! Use these beauties to decorate your Easter table.