Safflower

Where does Safflower grow?

Found in: Africa, Afghanistan, Argentina, Asia, Australia, Austria, Bangladesh, Botswana, Britain, Burkina Faso, Cambodia, Canada, Canary Island, Central America, Central Asia, Chile, China, Czech Republic, Dominican Republic, East Africa, Egypt, Ethiopia, Europe, France, Germany, Greece, Hawaii, Himalayas, India, Indochina, Indonesia, Iran, Iraq, Israel, Italy, Jamaica, Japan, Jordan, Kazakhstan, Kenya, Korea, Kuwait, Laos, Macedonia, Malaysia, Mali, Mediterranean, Mexico, Mozambique, Myanmar, Nepal, Nigeria, North Africa, North America, Pacific, Palestine, Philippines, Portugal, Romania, SE Asia, Slovakia, Slovenia, South Africa, Southern Africa, South America, Spain, Sri Lanka, Sudan, Syria, Tajikistan, Tanzania, Tasmania, Tibet, Turkey, United States, Uzbekistan, West Africa, West Indies, Yugoslavia, Zambia, Zimbabwe

Notes: There are 14 Carthamus species. They are thistle like plants. They are mostly Mediterranean.

Growing Safflower

Cultivation: Plants are grown from seed. A fine seed bed is required and seed are broadcast or drilled. It is best sown about 2-3 cm. Seeds germinate in 4-7 days and are best at 15°C. Plants should be topped as soon as the first buds appear to increase the number of flower heads. A spacing of 15-30 cm between plants is suitable. Wider spacing gives more heads per plant and closer spacing gives higher yields per area. A seeding rate of 20-30 kg per hectare is required. Crops respond to fertiliser if there is sufficient moisture. In very dry weather, harvesting in the more moist morning or evening avoids seed shattering. Plants are uprooted and heaped for a few days before threshing.

Edible Uses: The young shoots and leaves are eaten cooked or raw. They can be seasoned with soy sauce. The seeds are hulled and roasted. They are eaten as snacks. They are also used in chutneys. The seed oil is used in cooking and as a salad oil. (This can be done by boiling the seeds and floating off the oil.) The dried edible petals are used to colour foods. They can give red or yellow dyes. The slightly bitter petals can be cooked with rice.

Production: Plants take 120 days to maturity. Seeds are ripe about 35-40 days after maximum flowering. Plants are harvested when leaves turn brown.

Nutrition Info

Safflower Photos

References

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