Naturally Dyed Easter Eggs - Stockfoto

Naturally dyed Easter eggs with saffron, parsley, red cabbage, onion, red wine, blueberry, coffee, beet, carrot tumeric and spinach. Add a quarter of water, tablespoon salt, 2 table spoons vinegar and the vegetable or spice in which color you like. Bring to boil and simmer for fifteen minutes, then remove pot from the burner. With the cold dye you can color the boiled eggs.