- Red cabbage, chopped (for blues and greens)
- Beets, chopped (for pinks)
- Tumeric (for yellows and golds)
- Coffee (for browns)
- Red onion skins (for reddish browns)
- Yellow onion skins (for oranges)
- White vinegar
For Beet, Cabbage or Onion Dye
Place prepared ingredient in bottom of large pot. Cover with one inch of water. Bring to a boil over high heat. Then, cover; reduce to a simmer; and cook for 30 minutes, or until you’re happy with the color.
For Tumeric Dye
Decide how much dye you want to make. Add that many cups of water to a pot. Then, add one tablespoon of tumeric per cup. Heat the same way as above.
For Coffee Dye
Brew a pot of strong coffee.
Before You Use Your Natural Dyes
Strain out the solids. Then, add one tablespoon of vinegar per cup of dye to set the color. Allow the dyes to cool, before you use them.
Experiment with dying white and brown eggs. Soak for three hours to achieve lighter colors; overnight for brighter colors.
Three beets, a quarter of a cabbage or the peel of four onions will give you around four cups of dye.