Natural Red dye derived from the juice of Beetroot. The dyestuff obtained from the root of Beetroot is known as Betanin and is commonly used as a food colouring to enhance the colour and flavour of jams, sauces & tomato paste. Used as a dye it will give lovely rosey fuchsia reds with reasonable fastness.
Use alum mordant at 15% WOF for protein fibres. Use dye at 3% WOF for mid shades. Dye at a low simmer, cool on and rinse well. This dye will exhaust onto fibre.
*** NOT RECOMMENDED FOR USE ON CELLULOSE
Before 1856, Natural dyes were used in time honoured techniques (as far back as 1500BC) but once synthetic dyes were invented in 1856, textile dyers and artisans moved from traditional natural dyes to synthetic dyes to colour their cloth and fibre.
They will dye any natural fibre using a handful of non-toxic mordants and additives to help fix the dye and also give you more colour variations. Natural dyeing is very much about reconnecting with the past - apart from using the plant materials you have at hand in your own garden, there are a number of traditional Natural Dyes and extracts including Indigo, Madder, Cochineal and Fustic.
By combining different dyes, mordants and depths of shade, you will produce an amazing palette of deep to subtle pastel colours. We hope you enjoy your Natural Dyeing adventure!