Safflower

Safflower (Carthamus tinctorius)

Safflower (/'sæflaʊər/), scientifically known as Carthamus tinctorius, is a highly branched, herbaceous, thistle-like annual plant. It is commercially cultivated for vegetable oil extracted from the seeds and was used by the early Spanish colonies along the Rio Grande as a substitute for saffron.

Etymology

The term "safflower" is derived from the Old French safran, which is a reference to the plant's colorful flowers. The scientific name, Carthamus tinctorius, is derived from the Greek words kárthamos (an ancient name for an unknown plant) and tíkto (to give birth), referring to the plant's prolific seed production.

Description

Safflower plants are 30 to 150 cm tall with globular flower heads having yellow, orange, or red flowers. Each branch will usually have from one to five flower heads containing 15 to 20 seeds per head. Safflower is native to arid environments having seasonal rain.

Uses

Safflower is one of humanity's oldest crops. Traditionally, the crop was grown for its seeds, and used for coloring and flavoring foods, in medicines, and making red (carthamin) and yellow dyes, especially before cheaper aniline dyes became available.

Today, safflower is mainly cultivated as a plant for vegetable oil extracted from the seeds. Safflower seed oil is flavorless and colorless, and nutritionally similar to sunflower oil. It is used mainly in cosmetics and as a cooking oil, in salad dressing, and for the production of margarine.

Related Terms

• Vegetable oil
• Sunflower oil
• Carthamin
• Aniline dyes

External links

• Medical encyclopedia article on Safflower
• Wikipedia's article - Safflower

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