safflower

Safflower, or Carthamus tinctorius, is an annual flowering plant in the daisy family (Asteraceae). Native to the eastern Mediterranean and southwestern Asia, it is now grown worldwide for its seeds and oil, and for its flowers, which have historically yielded dyes ranging from yellow to red.

The plant typically grows 0.5 to 2 meters tall and has branched stems with thistle-like flower heads surrounded by spiny bracts. Leaves are lanceolate and can be downy. Safflower favors hot, dry climates and well-drained soil, and is sensitive to frost during establishment. It is usually sown in spring and harvested when seed heads dry and seeds are fully mature. Varieties include oilseed types, which emphasize seed oil composition, and dual-purpose types used for forage in some regions.

Uses and composition: Safflower seeds yield safflower oil, which is high in polyunsaturated fatty acids. High-linoleic cultivars provide linoleic acid, while high-oleic types offer more oleic acid for improved heat stability. The oil is employed in cooking, salad dressings, and margarine, with the press cake used as animal feed. The flowers have long been used to produce textile dyes, yielding yellow to red colors (carthamine). Safflower seeds are also a common component of birdseed mixes.