A hardy annual, growing to 1 m (3 ft.) high, with finely toothed, long, ovate leaves and shaggy, thistle-like, yellow flower heads set in spiny bracts.
History and traditions
Cultivated in Egypt, China and India since ancient times, safflower was a valued dye plant producing several colors, including a pink dye, used for the original “red tape” of Indian bureaucracy. It was introduced to Europe from the Middle East during the mid-16th century, for its medicinal properties, and is now cultivated for the oil extracted from the seeds.
Growth
Grows in any light, well-drained soil and tolerates dry conditions. Propagated by seed, sown in spring.
Uses
Medicinal
Tea, infused from fresh or dry flowers, is taken to induce perspiration and reduce fevers and is mildly laxative. Infusions are also applied externally for bruises, skin irritations and inflammations.
Culinary
Oil extracted from the seeds is low in cholesterol and has a delicate flavor. The flower petals, which are slightly bitter, have been used as a substitute for saffron in coloring food.
Household
Flowers produce a yellow dye with water and red dye with alcohol. They are dried for adding to pot-pourri and as “everlasting” flowers for dried arrangements.
