VEGETABLE DYES FOR
EASTER EGGS

The colors traditionally used for dyeing eggs were symbolic: red for love and the color of Christ's blood; yellow for spirituality and sunlight; green for nature; blue for good health; pink for success; orange for desire; and black for remembrance.

1 cup water
Pink: 1/2 cup cranberries, beets, cut-up radishes or frozen raspberries
Yellow or Orange: 1 tablespoon ground turmeric
Orange: 1 cup packed yellow onion skins
Pale Green: 1 cup packed trimmed spinach
Blue: 1/2 cup canned or frozen blueberries or chopped red cabbage
Brown/Gold: 2 tablespoons dill seeds plus 1/2 cups walnuts 1 tablespoon white vinegar Hard-cooked eggs or blown-out eggs

Combine the water with one of the color choices listed above in a small saucepan. Bring to a boil, reduce the heat to low, cover and simmer until the water is the desired color, 10 to 20 minutes. Strain into a deep bowl and add the vinegar. Using a tablespoon or wire egg holder, lower each egg into the hot liquid and let stand, turning gently, until it is the desired color. Transfer to a rack to dry.