Dye your Easter eggs with natural colours. Use what you have in your kitchen – either in your fridge or in your drawer. It’s not very complicated, but it takes a bit of time. For these eggs I used red onion skin, blueberry, spinach, lemon and beetroot. You can also try out: Onion skin, turmeric, saffron, yellow pepper, red pepper, cranberry, raspberry, red cabbage, red wine, coffee, tea…

This is how you do it:

Some colours will get stronger when they dry and some will fade a bit. You just have to try it out.

Happy Easter!

Text and photos: Ann-Kristin Øvreeide, March 2013

The CLEW food freak Alison will tell you all about how to use the precious egg.