COLORING OF EASTER EGGS
Up to end of 19th century the
Easter Eggs used to be colored exclusively by natural dyes that were prepared
by cooking and washing different plants and vegetables. This type of coloring
was environmentally friendly and harmless to humans. Some of the colors for
coloring Easter eggs can be still prepared by following methods:
YELLOW COLOR: by cooking
caraway seeds, onion skins or young oats.
RED COLOR: by cooking broken
up red bricks or cooking of plum tree wood.
VIOLET COLOR: by cooking red
ORANGE TO BROWN
cooking red onion skins, birch bark, walnut leaves and shells.
GREY BROWNISH SHADE
cooking Russian tea.
GREEN COLOR: by cooking of
young grass, clover leaves, spinach or green parsley.
BLACK COLOR: by cooking alder
or oak bark.
BLUE COLOR: by cooking fresh
or preserved bilberries.
TO EASTER TRADITIONS
TO FOLK CUSTOMS
Published in the
Slovak Heritage Live newsletter Volume 6, No. 1, Spring 1998
Copyright © Vladimir Linder 1998
3804 Yale Street, Burnaby, British Columbia, Canada V5C 1P6
The above article and photographs may not be copied, reproduced, republished,
or redistributed by any means including electronic, without the express
written permission of Vladimir
Linder. All rights reserved.