Chopped madder root (Rubia tinctorum) is dried and cut into small pieces. It is traditionally used in plant dyeing to produce red shades, including for dyeing Easter eggs, as well as in folk and botanical applications.
To dye eggs, grind the root and boil it in water for 10 minutes. Leave it to steep for 2–3 hours or overnight, then strain and add half a wineglass of vinegar. Boil the eggs in the liquid for about 15 minutes, ensuring they are covered. The recommended amount is 70 g of madder root for 15 eggs.
- Herb: Madder (Rubia tinctorum)
- Form: Chopped, dried root
- Quantity: 140 g
- Action: Blood and stimulation
- Origin: Iran
- Additives: No additives
Manufacturer
OEMSpecifications
- Type of Herb
- Madder
- Quantity
- 140 gr
- Concern
- Blood & Stimulation
Dietary Preferences
- Organic Product
- No
Important information
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.