Natural Easter Egg Dye Recipes

(photo credit: BHG)

 

With Easter right around the corner, I thought this would be a good time to share these all natural egg dye recipes I found on the Better Homes and Gardens website

I know some individuals have food dye allergies so these all natural dyes might be a great alternative 

• Bluish-Gray: Mix 1 cup frozen blueberries with 1 cup water, bring to room temperature, and remove blueberries. 
• Blue: Cut 1/4 head of red cabbage into chunks and add to 4 cups boiling water. Stir in 2 Tbsp. vinegar. Let cool to room temperature and remove cabbage with a slotted spoon. 
• Jade Green: Peel the skin from 6 red onions and simmer in 2 cups water for 15 minutes; strain. Add 3 tsp. white vinegar. 
• Faint Green-Yellow: Peel the skin from 6 yellow apples. Simmer in 1-1/2 cups water for 20 minutes; strain. Add 2 tsp. white vinegar. Simmer 4 oz. chopped fennel tops in 1-1/2 cups of water for 20 minutes; strain. Add 2 tsp. white vinegar. 
• Orange: Take the skin of 6 yellow onions and simmer in 2 cups water for 15 minutes; strain. Add 3 tsp. white vinegar. 
• Faint Red-Orange: Stir 2 Tbsp. paprika into 1 cup boiling water; add 2 tsp. white vinegar. 
• Yellow: Rich yellow: Simmer 4 oz. chopped carrot tops in 1-1/2 cups water for 15 minutes; strain. Add 2 tsp. white vinegar. Mustard-yellow: Stir 2 Tbsp. turmeric into 1 cup boiling water; add 2 tsp. white vinegar. Various shades: Steep 4 bags of chamomile or green tea in 1 cup boiling water for 5 minutes. Pale yellow: Chop 4 oz. goldenrod and simmer in 2 cups water for 20 minutes; strain. Add 2 tsp. white vinegar. Faint yellow: Simmer the peels of 6 oranges in 1-1/2 cups water for 20 minutes; strain. Add 2 tsp. vinegar. 
• Brown-Gold: Simmer 2 Tbsp. dill seed in 1 cup water for 15 minutes; strain. Add 2 tsp. white vinegar. 
• Brown: Add 1 tablespoon vinegar to 1 cup strong coffee. 
• Pink: Faint pink: Chop 4 oz. amaranth flowers and simmer in 2 cups water; strain. Add 2 tsp. white vinegar. Simmer the skins from 6 avocados in 1-1/2 cup water for 20 minutes; strain. Add 2 tsp. white vinegar. Mix 1 cup pickled beet juice and 1 tablespoon vinegar. Dark pink: Cut 1 medium beet into chunks and add to 4 cups boiling water. Stir in 2 Tbsp. vinegar and let cool to room temperature; remove beets. 
• Lavender: Mix 1 cup grape juice and 1 tablespoon vinegar.