If you want to go natural when dyeing eggs this Easter, browse your refrigerator and spice cabinet for dyes from plants. That's how peasants in medieval Europe used to color eggs.

Simmer the spices or plant matter in water until you have a strong color; then add a couple of tablespoons of vinegar and clean, hard-boiled eggs. It may take several hours of soaking in the refrigerator to get a satisfying color, and tints still will tend to be pastel.

For deeper tints, you can simmer the eggs in the dye solution, but don't plan to eat those eggs.

Warning: Results will vary, and the color of the dyed egg may not turn out to be the color of the plant or the simmered solution.

It's wise to spread newspaper over the table and to wear old clothes, because there will be lots of splashes and drips. For simmering, use stainless-steel pans that won't be discolored; for soaking, use glass or ceramic dishes.

Yellow --Simmer 2 to 3 tablespoons of turmeric or cumin in a saucepan of water for 20 to 30 minutes. For pale orange, try paprika. For a deeper brownish-orange, simmer several handfuls of yellow-onion skins.

Blue --Simmer 4 cups of chopped red cabbage in a saucepan of water for an hour. For a light purple, the possibilities include frozen blueberries, grape juice concentrate and hibiscus tea.

Green --Simmer 4 cups of spinach in water in a saucepan. Or try parsley.

Pink --Simmer beets in water in a saucepan, or use the juice from a can of beets or jar of pickled beets.

Red --This is a difficult color, but try simmering lots of red-onion skins. Don't add vinegar, which makes the onion dye turn brown. Or try pomegranate juice or simmered crushed cranberries (bottled cranberry juice has little effect). Or try red wine.

Beth Botts writes for the Chicago Tribune.