EditorialYellow onion skins, beets, blueberries, red cabbage, ground turmeric and hibiscus loose-leaf tea are used to naturally dye Easter eggs, in Providence, R.I, March 15, 2021. (Christine Chitnis/The New York Times)
EditorialRoselle flowers, a type of hibiscus, lend their vivid red to colorful pastries during a baking workshop in the Sahrawi settlement in the Algerian desert, Jan. 27, 2020. (Matteo de Mayda/The New York Times)