Dyeing Easter Eggs with Madder Root and Flower Blossoms

At dawn on Holy Thursday, housewives would prepare the sourdough starter for their Easter baking. They would knead eptazyma (seven-spice bread), tsourekia, galatera in the shape of braids, and avgotés (egg-decorated pastries).

In the afternoon, they would dye the eggs they had been collecting from their hens for weeks. Some were decorated with leaves and flower blossoms. In the past, women used wool dye, onion skins, or rizari (madder root) to color their eggs. They took special care to dye the most beautiful and intricate Easter eggs.

The madder plant (Rubia tinctorum) is a wild shrub whose roots contain a pigment called alizarin. In earlier times, madder was widely used for dyeing yarn and Easter eggs.

For best results, its roots should be harvested between October and November. After collection, they are left to dry, then cut into small pieces and pounded thoroughly to release their deep red pigment more easily.

Ingredients

For the eggs:

• 10 white eggs
• 100g madder root (rizari)
• 2 tablespoons vinegar
• 1 liter water
• 1 tablespoon salt

For polishing:

• Olive oil
• Cotton cloth

For decoration:

• Leaves and flower blossoms
• Fine tulle or nylon stocking
• A bowl of water
• Brush
• Thread
• Scissors

How to Make Them

Step 1: Prepare the madder dye

In a pot, add the madder root, water, and vinegar. Simmer for 15 minutes, then remove from heat. Let the mixture sit in the pot for 2 days—the longer the madder stays in the water, the deeper the red color will be.
Before using, strain through a fine sieve.

Step 2: Prepare the eggs

Wash the eggs thoroughly to remove any impurities and leave them at room temperature.

Step 3: Decorating with leaves and flowers

Take a small leaf or flower blossom (with the stem removed) and slightly moisten it with water. Place it face-down on the egg so it adheres well. Gently brush it with a little water to secure it in place.
Wrap the egg carefully in a piece of fine tulle or a nylon stocking, ensuring the leaf or flower remains pressed against the shell. Tie it securely with thread and cut off any excess fabric.

Step 4: Dyeing the eggs

Place the wrapped eggs one by one into the pot with the madder dye. Simmer over low heat for 15 minutes, then leave them in the pot for 2 to 3 hours until they reach the desired shade (the longer they sit, the more intense the red).

Step 5: Unwrapping and polishing

Remove the eggs from the pot and carefully unwrap them by cutting one end of the fabric. Peel away the leaf or flower decoration. Let them dry completely.
Finally, rub them with a cotton cloth dipped in olive oil to give them a glossy finish and enhance their color.

Lena Igoumenaki
President of the Cretan Cuisine Festival Association