Madder Dye – Cut or Ground
Rubia tinctorum · Natural Reds & Oranges
From soft peaches and warm oranges to brick reds, madder offers plenty to explore. Your water, fibre and dyeing method all influence the colour.
At a glance
- Origin: Wild-harvested in Eastern Europe
- Material: Dried root, cut or ground—not an extract
- Colours: Peaches, oranges, pinks and reds
- Fibres: Wool, silk, cotton and linen
- Mordant: Recommended; use a fibre-appropriate method
- Colourfastness: Can produce lasting colours; lightfastness and washfastness depend on preparation and process
- Safety: Madder root is not food-safe and may be acutely toxic if swallowed. Treat all forms—including dust and particles—as hazardous and use only for dyeing or craft purposes.
Cut or ground?
| Form | What to expect |
|---|---|
| Cut | Easier to strain. Soak overnight before extraction. |
| Ground | Tends to give stronger colour but leaves more sediment. A fine cloth or dye bag helps, although some particles may pass through. Can be challenging when dyeing fibres and yarns. |
How much to use
50–100 g madder per 100 g dry fibre
Equivalent to 50–100% WOF—weight of dry fibre.
Start with a small sample. Lower quantities generally give lighter shades.
Basic dyeing guide
- Prepare: Scour and mordant your fibre, then wet thoroughly.
- Soak: Cover the madder with water and leave overnight.
- Extract: Heat gently to 60–70°C (140–158°F) for approximately one hour or longer.
- Dye: Strain if desired, add the fibre and hold at gentle heat for 1–2 hours. Allow room for the fibre to move.
- Finish: Cool in the dye bath for better colour, leave overnight where practical, then rinse and wash gently.
| Tip | Details |
|---|---|
| For reds | Calcium carbonate (chalk) can help when your water is soft. |
| For cut roots | A brief boiling-water rinse before soaking can reduce yellow tones. Discard the rinse water. |
| Watch the heat | Higher temperatures can bring out browner shades, but may also produce deeper reds; results vary greatly between studios. |
| Keep notes | Water, water pH, mordant, textile and quantities matter. An orange result is quite possible, even when you are aiming for red! Madder reds are one of the most challenging colours to achieve for some studios, so don't give yourself a hard time if it doesn't work out. |
Storage & safe handling
- Store sealed, cool and dry, away from direct sunlight.
- Do not consume madder or use it in food, drinks, cosmetics or herbal preparations.
- Avoid breathing dust and prevent contact with your mouth, eyes and open wounds. Wear suitable protective equipment when handling ground madder.
- Use dedicated dyeing utensils and containers. Do not use them for food preparation.
- Keep away from food, children and pets.
- If madder is swallowed, seek urgent medical advice or contact your local poison centre. Do not induce vomiting unless instructed by a medical professional.
- For dyeing and craft use only—not for consumption.
Packaging
We pack as sustainably as we can while protecting your dye materials. Pouch types vary with pack size and availability of our preferred options.
Display jars are not included.
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