To dye for

Vegetables offer a natural way to color eggs for Easter this year

By KIRSTEN TATE
UNIVERSITY JOURNAL

For some people, Easter is a time of excitement, waiting for the Easter Bunny, baskets filled with goodies and the once a year opportunity to dye eggs brilliant colors with creative designs — usually with a store-bought egg dye kit.
Some of the artificial colorings used in dye kits can be harmful to the liver if eaten, and the dyes can be absorbed through the skin if you touch them, said Rebecca Mulvey, Natural Living assistant manager at Wild Oats Community Market in Salt Lake City.
To make non-toxic different colored dyes, juices and spices can be used. To make red, red onion skins or pomegranate juice can be used. Pink can be created using cranberry juice, raspberries, red currants or shredded beets, the Web site reported.
Lavender is created by using violets, grape juice or purple pansies. Fresh or frozen blueberries can be used for a darker color.
Yellow and gold can be made with yellow mustard, curry powder or turmeric. If tumeric is used, 3 tablespoons are added with 2 tablespoons white vinegar for each quart of water.
Dark brown is made from 1 quart of coffee, green from the water of cooked spinach. Interestingly enough, red cabbage makes eggs blue. And for a brick red-orange, 4 tablespoons paprika per quart of water can be used, the Web site said.
The Web site also reported that there are two different methods to dyeing the eggs. First is the cold-dipping method. It makes eggs with soft, translucent shades. The eggs and ingredients are boiled separately. After the dye is cooled and strained, the eggs are dipped in the dye for five to 10 minutes, then dried on paper towels.
The second method is the hot-dipping method. The colors come out darker using this method because the eggs are boiled in the dye. According to icangarden.com, to dye eight eggs, 2 tablespoons of white vinegar per quart of water should be used.