Wednesday, 18 March 2015

DIY: Natural dyes for eggs

Recently I've tried the old recipes of my grandmother and mother to paint eggs in a variety of colors using only natural dyes. Easter is coming to us, and hopefully you'll find the results of my experiment interesting :)

There are many "recipes" for coloring eggs. The most famous in Ukraine uses onion's peel, but there are many others that help to make the eggs shine with all colors of the rainbow. I've tried only six of them:

  • yellow - turmeric and saffron (with these "dyes" you can boil eggs less than 30 minutes, but be careful, because they give a very intense color and can "paint" everything around you);
  • blue - black currants;
  • brown - opion's peel;
  • lavender - cherries and raspberries;
  • green - spinach and nettle;
  • violet - black grapes.

To get the right color, you must carefully mash or chop "dye", put it into a pot or other container, add water at a ratio of 2 cups to 1 cup of greens, berries or other (except spices, it's enough of a teaspoon of them), put raw eggs in it, bring to boil and simmer for half an hour or more (depending on the intensity of the color you want to get). For the best result in color securing add some vinegar to the water, and after the cooling smear eggs with some oil.

I used frozen berries (last year summer "treasures" from our country house), so as spinach, and managed find fresh nettles, although only some. Colors I got in the result can be seen on the photos.

Internet and family notes give lots of other "recipes" - I have not checked them, but you can try them as well. For what are the Easter eggs without creativity and pleasant surprises, anyway? ;)

Colours and "dyes":

  • dark brown - coffee, black tea;
  • light brown - dried chili or cayenne pepper, dill seeds;
  • light orange - dried paprika;
  • yellow - carrots, peel of an orange or tangerine;
  • light yellow - goldenrod, chamomile, green tea;
  • pink - red wine, red onion peel, cranberry juice, beet juice, amaranth, peel of avocados;
  • red - beet;
  • burgundy - pomegranate juice;
  • blue-purple - blueberries (depending on the processing time and the amount of the substance can produce color from blue to almost black);
  • pale lilac - dried hibiscus, grape juice;
  • blue - red cabbage;
  • green - primrose leaves, bark of buckthorn or ash, parsley;
  • pale green - green and yellowish skin of apples, fennel greens.