Safflower (Carthamnus tinctorius)
At a glance
- Lifecycle
- Annual
- Exposure
- Full sun
Cultivation
Succeeds in ordinary garden soil. Safflower grows in the temperate zone in areas where wheat and barley do well, and grows slowly during periods of cool short days in early part of season. Seedlings can withstand temperatures lower than many species; however, varieties differ greatly in their tolerance to frost; in general, frost damages budding and flowering thus reducing yields and quality. Safflower is a long-day plant, requiring a photoperiod of about 14 hours. It is shade and weed intolerant, will not grow as a weed because other wild plants overshadow it before it becomes established. It is about as salt tolerant as cotton, but less so than barley. Plants are self-fertile, though cross-pollination also takes place. Plants have a sturdy taproot that can penetrate 2.5 metres into the soil. Safflower has been grown for thousands of years for the dye that can be obtained from the flowers. Safflower is unlikely to be a worthwhile crop in Britain since it only ripens its seed here in long hot summers. There is more chance of success in the drier eastern part of the country with its usually warmer summers, the cooler moister conditions in the west tend to act against the production of viable seed[K].
Propagation
Seed - sow spring in gentle heat in a greenhouse. Germination usually takes place within 2 - 4 weeks at 15°c. When they are large enough to handle, prick the seedlings out into individual pots and plant them out into their permanent positions in late spring or early summer. The seed can also be sown in situ in April/May but plants may not then mature their seed.
Edible uses
An edible oil is obtained from the seed. It contains a higher percentage of essential unsaturated fatty acids and a lower percentage of saturated fatty acids than other edible vegetable seed oils. Seed - cooked. They can be roasted, or fried and eaten in chutneys. Tender young leaves and shoots - cooked or raw. An edible yellow and a red dye are obtained from the flowers. The (fried?) seeds are used as a curdling agent for plant milks etc.
Medicinal uses
Safflower is commonly grown as a food plant, but also has a wide range of medicinal uses. Modern research has shown that the flowers contain a number of medically active constituents and can, for example, reduce coronary heart disease and lower cholesterol levels. Alterative, analgesic, antibacterial, antiphlogistic, haemopoietic. The flowers are anticholesterolemic, diaphoretic, emmenagogue, laxative, purgative, sedative and stimulant. The plant is febrifuge, sedative, sudorific and vermifuge. The seed is diuretic, purgative and tonic. The oil is charred and used to heal sores and treat rheumatism.
Material uses
The seed yields up to 40% of a drying oil. A yellow dye is obtained by steeping the flowers in water, it is used as a saffron substitute. A red dye can be obtained by steeping the flowers in alcohol.
Habitat
Poor dry soils in full sun.
Native range
N. Africa - Egypt. A rare casual in Britain.