Dye Your Easter Eggs Naturally
We had a fun early Easter over at our BFF Euan’s house and it even snowed! We have NEVER rolled our Easter eggs in the snow before! This year we decided we would try and dye our eggs naturally which was a lot of fun and had some interesting results. In this blog we tell you what you need and how to try it home.
Dye your easter eggs naturally this year
You will need:
- Eggs (white ones work best)
- Shredded beetroot (1 cup per cup of water)
- Shredded red cabbage (1 cup per cup of water)
- Spinach (1 bag per cup of water)
- Turmeric (2 tablespoons per cup of water)
- White Vinegar
How to dye your Easter Eggs naturally:
1. Hard boil your eggs
2. Boil your “dyes” (the spinach, beetroot, cabbage and turmeric) in separate saucepans with the water. Bring to the boil, turn down the heat and simmer for 15-30 mins.
Boil up your dyes
3. The dye is ready when it is a few shades darker than you want your eggs to be. Set the dyes aside to cool.
4. Strain the dye.
5. Add the vinegar.
6. Add an egg to a small bowl then cover the egg with the dye. Make sure the egg is completely submerged. Repeat for each colour.
Add your boiled eggs to your natural dyes
7. Put the eggs (still in the dye) in the fridge to set and until the desired colour is reached. Note that they will fade a bit once rinsed.
8. To achieve a stronger colour, do several soaks, drying them between each dye.
9. Once you have finished add a little oil to the eggs to give them a shiny finish.
Oiling your eggs make them lovely and shiny
10. Roll them down a hill!
A snowy day for rollng Easter Eggs!
Our favourites were the beetroot and the cabbage. The spinach didn’t work very well at all for us. Play around with different patterns. We loved our half coated ones which looked really cool.
The half coated red cabbage dyed egg, doesn’t it look awersome!
Happy Easter everyone, hopefully it won’t be as snowy when you are rolling your Easter eggs.
Lulu & Tilda xx
What We’re Growing in 2018
We LOVE this time of year as we see all the bulbs pushing through in the garden and the weather (hopefully) starts to improve. We have BIG plans to grow lots of lovely things in our garden this year to supplement the fruit trees, rhubarb, raspberries and blueberries we already have growing. Here’s what we’re growing in 2018 in our veg garden:
- Rocket ‘Speedy’ -Rocket has become hugely popular in the last few years, and we have to say its warm, peppery flavour works well with so many other salad ingredients. As its name suggests, this is a fast grower and one of the very best strains available.
- Shallot ‘Vigarmor’ – This modern French variety is well worth growing. Firm, pink flesh and a coppery tinge to the skin make these banana shaped bulbs very attractive as well as being crammed with flavour. High yields and a good storer too.
- Garlic ‘Solent Wight’ – This superb, softneck strain yields large, high quality bulbs with a fragrance which is both long and strong.
- Onion ‘Hercules’ – Gives high yields of almost spherical bulbs with rich, golden skins and firm, well flavoured flesh. Hercules shows very good resistance to bolting and will keep for several months.
- Onion ‘Red Baron’ – Onion Red Baron AGM is the best red-skinned variety, the attractive, crimson-skinned bulbs when sliced reveal contrasting red and white rings, making it most attractive on the plate. Red Baron has a lovely, robust flavour and is a remarkably good keeper.
- Leeks ‘Porbella’ – Remarkable for its heavy yields of very upright shanks, which can be lifted from October right through to February, Porbella stands in good condition for months and shows good resistance to rust.
- Lettuce ‘Salad Bowl Mixed’ – These widely grown varieties are two of the very best loose-leaf lettuces. Simply cut and come again.
- Carrot ‘Nandor’ – This high quality Nantes hybrid has superb resistance to carrot fly. Quick maturing and can withstand variable weather conditions which make this an ideal variety for the UK climate.
- Chard ‘Perpetual Spinach’ – Worthwhile spinach-alternative which does not run to seed even on dry soils. High yields of large, dark, fleshy, tasty leaves produced over several months.
- Onion (Spring) ‘White Lisbon’ – Regarded by many as THE spring onion, it is a fast grower and has a great taste.
- Radish ‘Solito’ – A new red radish, crunchy and with a delicious flavour. This variety will mature in just over three weeks. Very uniform and up to 40mm in diameter. Has a fine tap root, good tolerance to cracking and high resistance to Fusarium.
- Courgette ‘Tuscany’ – Well suited to the UK climate, this vigorous variety produces few spines so it’s easier to pick. It has resistance to powdery mildew and yields a large supply of very dark straight fruits. Has firm flesh and excellent flavour.
- Beetroot ‘Bulls Blood’ – Grow as cut-and-come-again salad leaves with a mild beetroot flavour. The deep red foliage can be cut back to the ground three or four times and the colour intensifies as autumn approaches. The roots can also be eaten.
- Beetroot ‘Boltardy’ – Beetroot Boltardy can be sown earlier than most other varieties with little fear of bolting. The roots are deep red and of good quality and flavour, yielding well in most soils. Boltardy is a multigerm variety, so each seed which germinates successfully will produce several plants.
- Strawberry ‘Mara des Bois’ – Imagine the intense perfume and rich flavour of wild strawberries combined with the fruit size of modern varieties and you have strawberry Mara des Bois! The medium size fruits of this ever-bearer strawberry are a true treat and one which no strawberry fan will be able to resist. Truly scrumptious!
We’re also growing a few flowers from seed too to add to our pretty garden:
- Cosmos ‘Sensation’ – Cosmos grows densely with large single pink, red and white flowers. Good for the back of the border and as a cut flower.
- Sweet Pea ‘Cupani’ – Believed to be the original sweet pea which was sent to England from Sicily in 1699 – or very closely akin to it – this eye-catching bicolour remains one of the most beautiful sweet peas you can grow. Grow a little piece of history, smell the fragrance of those blooms and you will understand why sweet peas became so popular.
As you know from our last blog, “Growing Potatoes” we will also be growing three different varieties of potatoes this year.
I’d love to hear what you plan to grow in your garden this year…
Lulu & Tilda xx
Thanks to DT Seeds who we purchased this year’s seeds from and for all their great plant descriptions.