Here are the pics and the "how" is at the end!
|This egg is wrapped with cilantro, cabbage, and onion skins - it's Hannah's and turned out so pretty|
|Here's our sweet friend Hannah|
|Sunshine and Tink - we also used berries|
|The boys. Don't they look thrilled?|
|Spinach - the Littles had a blast tearing it up|
|Cabbage - the kids tore this up too|
|Tumeric - gritty but pretty!|
|Waiting is fun at first|
|Then it got boring|
|Sunshine after ball practice|
|Aren't they lovely?|
|The middle one is tea -- it does have color!|
In the end, we went with the following recipe, garnered from several places on the web:
2 to 3 cups vegetable matter (see the end)
2 cups water
1 teaspoon alum
2 tablespoons white vinegar (added at the end so it doesn't cook off)
Cook the first three together a long time, 14 to 30 minutes. When done, strain and add the vinegar.
Beets: for a light redish pink --they really don't get very dark. Next time I will try cooking them 45 minutes or pressure cooking them.
Cabbage: Use red cabbage for blue; it's lovely.
Onion skins: we have used them in the past but only used them as decoration today (I'm allergic)
Spinach: Never again. It did not work and we cooked it forever.
Tumeric powder: 2 tsps to 2 cups water. Such a pretty yellow.
Strong tea: 2 tea bags to 1 cup water will yield eggs about the color of brown eggs. But we like it!