Well friends, here we are at the doorstep of Spring when colorful eggs lay hidden in yards and children run about like little freaks searching them out.

So I ask…you spend the extra cash to buy organic eggs, so why not dye them organically?

Back in the olden days of Persia, people would give each other dyed eggs as a symbol of springs arrival and rebirth. With that said, we know that Paas Color Kits were not around. So, what did they use to dye the eggs?

Easy. The foods they ate and the spices they coveted.

This idea prompted me to go to the market and buy what I thought would dye eggs naturally. Beets, of course, were the first on the list. I was on my own for the rest and I have to say it was fun picking out what I hypothesized might work.

I did the standard boiling of the eggs first, then boiled the various produce with a tablespoon of vinegar to add for good measure. Next, I added the hard boiled eggs completely submerging them in the hot liquid. I let them soak for about 15 minutes until I achieved the color I desired.

Below is my organic produce and spice experiments. Give me a shout back if you know of other ingredients that you have used.

Oh yeah, the stripes on the eggs were created by using rubber bands wrapped around the eggs. This gave the eggs a super cool geometric look although a few of the bands popped from the heat.

This would be a great activity with the kids for sure!

Red Beets, a no-brainer, gave the eggs a pale pink hue.

Blueberries gave the eggs a pale, vintage blue color.

Red Onion and Purple Cabbage were combined to make a greenish brown, then I used a red crayon to make designs.

Spinach gave these eggs a very pale green…Martha would have loved these.

Turmeric and Yellow Beets made the most vibrant color in vivid yellow.

Rubber bands around the eggs.

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Confused by coriander? Stumped by savory? What is the dif between dried and fresh in the herb world? Well, hopefully this tiny tutorial might help ease your fear of flavorful spices and herbs. It’s easy to add flavor to a recipe without adding salt or sugar, simply use herbs and spices to contribute color, savory taste and sensational aroma, without adding the fat and sodium. So let’s get spicy!

Dried vs. Fresh Herbs

Because dried herbs have more of a pungent flavor they can be substituted for fresh herbs at a ratio of 1 to 3 , as in 1 tsp of dried to 3 tsp of fresh. Dried herbs are super convenient and can be great for longer cooking times, but they also don’t have the same flavor as fresh herbs, they can even get stale. So, make sure your dried herbs are still fresh by crushing some between your fingers and seeing if they still have a strong aroma. And PLEASE always store them in an air-tight container away from light and heat. I know so many folks who keep them over or near the stove, bad idea friends. It’s like spice and herb torture!

“Sugar & Spice…” What are Sweet Spices?

If you’re trying to reduce sugar in your life, then call on your “sweet spices.” These spices are not actually sweet tasting, but add a depth of sweetness when cooked with naturally sweet things. They include spices like cinnamon, cloves, allspice, ginger, cardamom, anise, and fennel. So, next time you are baking or making a dessert think of these and cut the sugar.

Savory (not the Jawbox song) Spices

Do you find you prefer salty to sweet? Cajun to Creme Brulé? Well, then savory spices might take over your spice rack. Let’s start with the big ones, black pepper, oregano, basil, thyme, tarragon, dill, marjoram and yes, summer savory to name only a few. These are the power herbs and spices that go into many cuisines of the world. They add depth, richness and aroma that are key to their unique cultures recipes. India and lower Asia rely heavily on many of the spice trade staples such as cumin, garlic, ginger, coriander,and even chili powders. And, my fave, smoked paprika - the greatest spice known to man! (Seriously, give it a try.) And guys, any spice with the word “Salt” after the spices name is a huge no-no, so don’t fall victim to that sodium trap! Powdered and granulated garlic or onion is great, but kick out that salt.

Spice Tips:

Always store in airtight containers in a cool, dark place, never over the stove.

Replace you spices and herbs every six months.

Whole spices retain their flavor longer (up to 3 years) and can be used whole or you can grind with a mortar and pestle or a cheap coffee grinder.

Get the best flavor from your spices and “toast” them in a dry skillet over low heat, stirring frequently, until they start to release their aromas.

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