Dyeing Easter eggs is a traditional rite of spring for many people. And every year, a small subset of those egg-dyers opts for the centuries-old technique of using botanical dyes found in the kitchen.

Before “food coloring” meant Artificial Red No. 2, it literally meant coloring that came from food: blue from blueberries, pink from red onion skins or green from parsley.

Bernice Torregrossa: bernice92@aol.com.

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