Anyway, radish skin extract is said to be pretty good for lightfast durable bright reds.
As an inquisitive 12-year-old, I was curious to know why, when I scrubbed bright red radishes for my mother, I ended up with purple water. I took some of my ‘radish water’ to school and was allowed to  ‘play’ in the chemistry lab. I discovered that the hard, alkaline  water was causing the bluing. However, acetic acid gave orange, stronger acids (eg hydrochloric) gave yellow-orange, and alkalis a  deep purple. However, ammonium hydroxide (ammonia solution) gave green!

There was more discussion along this vein, that ‘fugitive’ purple dyes, like red cabbage, frequently can be made green.  More put paid to the ‘no green dye in period’ myth.  (Honestly – yellow+blue…)