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Filed under: Recipes, How To, Easter  This month, Plenty Magazine offered a recipe for a Do-It-Yourself egg dye for all of you who are worried about the chemicals in those Paas packs. But Paas are overrated anyway, right? I mean, the little stickers never change, and does anyone really use those colored shrink wraps?
Natural dye (makes four cups of dye per color):
Mix the following in a pot:
-1 Tbsp. spice or herbal tea, or four cups of chopped fruit or veggies (see below for specific colors)
-4 cups water
-2 Tbsp. white vinegar
Bring to a boil, then simmer for at least 15 minutes (leave longer for a darker shade).
Then, dip your eggs!
To get those pretty colors:
Pink/red: pomegranate juice, red onion skins, beets, rhubarb, cranberries, raspberries
Orange: yellow onion skins, paprika, saffron
Yellow: orange or lemon peels, carrot tops or skins, celery seed, ground cumin or turmeric
Green: spinach
Blue: red cabbage, canned blueberries or blueberry juice, blackberries, grape juice
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