Herbal Creations

Crafty Natural Dyed Eggs and Herb Salad with Champagne Dressing

Crafty Natural Dyed Eggs

With Ostara just around the corner, everyone in my house is preparing for the coming spring.  Our yearly routine, after cleaning and clearing is the preparation for the celebration at Ostara.  I decided for this month’s column I’d add my families method of creating Ostara eggs and the herb salad that we serve with lamb.  I always use herb and vegetable dyes for eggs, as I am not about to eat or serve boiled eggs coated in chemicals.  Doing the herb dyes takes quite a lot longer than it does with the variety you buy in the local store. I personally don’t mind the extra time it takes, as I know they’re safe to eat, without any mysterious additives.  I hope you’ll all forgive me for adding some veggies to the dye list, as sadly the eggs can’t be done with herbs alone.  This method requires a bit of preparation and a lot of experimentation, but it’s all great fun.  You’ll need a pan big enough to allow the eggs to roll around in the boiling herb/veggie and water mix.  I always add my herbs first, then the eggs, cover them with enough water to leave about 2 ½ inches above them so they can roll around well.  For each quart of water you add, add about a teaspoon of white vinegar (the vinegar makes the color more bold).  Allow the eggs to come to a rolling boil, then reduce the heat and simmer for 30 minutes.   Remove the eggs, and allow them to sit in an egg carton long enough to dry, then decorate with glued-on dried herbs, markers, or similar things.

How to get the color: (Of the list below, you can add a single item or any combination you wish, it’s all experimentation to get the result you desire).

Purple:  crushed violets, purple pansy, geranium, grape juice (frozen concentrate seems to work well), blueberries or blackberries

Yellow: Chamomile tea, goldenrod, dandelion tops, daffodil blossoms, orange or lemon peels, carrot tops (yes I mean the green part), green tea, celery seed, cumin

Red: Hibiscus flowers (I use the tea), red onion skin (you’ll need a good quantity of these, ask in the produce department if they’ll save them for you), pomegranate juice, cranberries, raspberries, fresh beets (cut up, sometimes this produces a more pink color)

Blue: Red Cabbage leaves, liquid grape juice

Green: Spinach leaves (these may take a bit longer than 30 minutes, use your own judgment on the color)

Brown/Tan: I use discarded coffee grounds (about 3 pots worth), black walnut shells and black tea (used tea bags)

Herb Salad with Champagne Dressing
Herb Salad

4 cups baby spinach leaves

1-cup fresh mint leaves

¼ cup fresh parsley

¼ cup fresh basil leaves

Goat cheese (to your personal flavor)

Champagne Dressing for Herb Salad

1 cup of extra virgin olive oil (the best quality mild flavored oil you can get)

¼ cup champagne vinegar

½ cup champagne

A dash of sea salt (to taste)

A dash of freshly ground pepper (to taste)

½ teaspoon of white sugar

Blend all of the above in a blender, refrigerate for at least 30 minutes before serving.