A root at the heart of textile and medicinal traditions

Known since ancient times for its rich alizarin content, madder was cultivated in Europe until the 19th century, before being eclipsed by synthetic dyes. Today, its root is being revived in ecological practices of natural dyeing, in plant-based cosmetics to give a pinkish tint to skincare, and in certain ancient traditions of decoctions for external use.

Description

Brownish-red, hard, and fibrous root fragments. Slightly earthy odor, intense color upon contact with hot water. Dried and roughly chopped.

Nomenclature

• Common names: Madder, Dyer's madder
• Latin name: Rubia tinctorum
• Family: Rubiaceae
• Part used: Root
• Shape: Cut
• Origin: Southern Europe, Western Asia
• English name: Madder root
• German name: Krappwurzel
• Name in Spanish: Raíz de rubia
• Name in Italian: Radice di robbia
• Name in Arabic: جذر الفوة

Main virtues

Natural red colorant (alizarin), used in vegetable and cosmetic dyes. Sometimes used as a decoction in ancient traditions, particularly for its toning properties for external use (foot baths, poultices).

Main constituents

Alizarin, purpurin, rubiadin (anthraquinones), tannins, organic acids, sugar, pectins.

Use and dosage

• Dyeing: Soak 30 to 50 g/L for several hours then heat to 60-70°C to release the dyes.
• Decoction: 5 to 10 g per 500 ml of water, traditional external use (compresses, baths).
• Cosmetics: diluted infusion as coloring rinse water or homemade plant tint.

Precautions, side effects and contraindications

• Internal use not recommended without professional supervision (presence of anthraquinones).
• Not recommended for pregnant or breastfeeding women.
• May stain skin or fabrics, handle with care.

History and origin

Used since ancient Egypt, madder became a major resource in medieval dye works. It reached its peak in the 18th century, with the famous red hue of French uniforms. Entire crops were dedicated to its root, particularly in the south of France. Today, it is being rediscovered in sustainable artisanal circuits.

Miscellaneous information

• Packaging: lined kraft bag, tinted jar or metal box.
• Storage: dry, away from humidity, light and heat.
• Shelf life: 2 to 3 years under good conditions.

Sources and references

• Vegetable Dyeing Manual – Artisan Editions
• Pl@ntUse – https://uses.plantnet-project.org
• Ethnobotanical works on European dye plants

🔎 Information

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