Natural Egg Dyes for Ostara/Spring Equinox

Here is the preferred method for using natural dyes:

1. Place the eggs in a single layer in a pan. Add water until the eggs are covered. 
2. Add approximately one teaspoon of vinegar. 
3. Add the natural dye. Use more dye material for more eggs or for a more intense color. 
4. Bring water to a boil. 
5. Reduce heat and simmer for 15 minutes. 
6. If you are pleased with the color, remove the eggs from the liquid. 
7. If you want more intensely colored eggs, temporarily remove the eggs from the liquid. Strain the dye through a coffee filter (unless you want speckled eggs). Cover the eggs with the filtered dye and let them remain in the refrigerator overnight. 
8. Naturally-colored eggs will not be glossy, but if you want a shiny appearance you can rub a bit of cooking oil onto the eggs once they are dry. 

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.
• 2 cups pureed blueberries and 2 cups Concord grape juice 
• Canned Blueberries 
• Red Cabbage Leaves (boiled) 
• Purple Grape Juice 

Violet-Blue

• Violet Blossoms 
• Small Quantity of Red Onions Skins (boiled) 
• Hibiscus Tea 
• Red Wine 

Lavender

• Small Quantity of Purple Grape Juice 
• Violet Blossoms plus 2 tsp Lemon Juice 
• Red Zinger Tea 

Jade Green

• Peel the skin from 6 red onions and simmer in 2 cups water for 15 minutes; strain. Add 3 tsp. white vinegar. 

Green

• 1 cup kale or spinach juice and 2 teaspoons white vinegar
• 1 cup deeply steeped green tea and 2 teaspoons vinegar
• Spinach Leaves (boiled) 
• Liquid Chlorophyll 

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.

Greenish-Yellow

• Yellow Delicious Apple Peels (boiled) 

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. 1 cup strong black coffee with 2 teaspoons white vinegar
• 1 cup Worcestershire sauce with 2 tablespoons soy sauce
• Strong Coffee 
• Instant Coffee 
• Black Walnut Shells (boiled) 
• Black Tea 

Golden Brown

• Dill Seeds

Orange and Rust

• 2 cups water and 2 tablespoons chili powder, 1 tablespoon annatto and 2 teaspoons white vinegar 

Yellow Onion Skins (boiled) 

• Cooked Carrots 
• Chili Powder 
• Paprika 

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.

Purple and Pink

• 1 cup beet juice and 2 teaspoons white vinegar
• 1 cup red wine and 1 tablespoon balsamic vinegar
• 1 cup pomegranate juice and 2 teaspoons white vinegar 
• 1/2 cup Concord grape juice and 1/4 cup deeply steeped black cherry herbal tea (use any red-ish tea)

Red

• 2 cups canned cherry pie filling (wanted to try fresh cherries but not in season in Jersey) and 2 cups beet juice
• Lots of Red Onions Skins (boiled) 
• Canned Cherries with Juice 
• Pomegranate Juice 
• Raspberries