Safflower (Carthamus tinctorius): Characteristics, care and complete uses

What is Safflower (Carthamus tinctorius)?

Safflower, also known as safflower o bastard saffron, is an annual herbaceous plant belonging to the family Asteraceae. Its botanical name, Carthamus tinctorius, comes from the Arabic "kurthum" meaning "dye", referring to its traditional use as a coloring plant. Native to regions of Western Asia and Northeast Africa, the plant has been widely cultivated throughout history for both its flowers and its oil-rich seeds.

Its cultivation has spread to countries with warm and dry climates, thanks to its notable drought resistance and its ability to thrive in poor or high salinity soils, making it a prominent choice for crop rotation and the use of marginal soils.

Botanical characteristics of Safflower

• Family: Asteraceae.
• Scientific name: Carthamus tinctorius.
• Plant type: Annual herbaceous, erect and branched.
• Level: It can reach between 40 and 150 centimeters.
• Sheets: Dark green, lanceolate to ovate, with yellowish spiny edges.
• Foliage: Deciduous.
• Flowers: Showy, in shades of yellow, orange or red, grouped in heads of 2 to 4 cm in diameter.
• Flowering: Mainly in summer.
• Fruit: Achenes (seeds), protected by the floral bract, which makes it difficult for birds to attack and prevents premature shedding.

Safflower blooms in full sun and produces one to five flower heads per plant, each with 15 to 30 seeds.

Origin, distribution and etymology

The plant has a very ancient originThere is archaeological evidence of its use in ancient Egypt and Mesopotamia, where its flowers were already used to dye textiles and in funeral rituals. After its domestication, its cultivation spread throughout the Mediterranean basin, Asia, and later America, where it was often used as a economical substitute for saffron in the kitchen.

The word "Carthamus" comes from Arabic and refers to the plant's traditional use as a source of dye. "Tinctorius" literally means "dyer" in Latin, alluding to its coloring properties.

• Common names: Safflower, safflower, bastard saffron, parrot grass, macuca, parrot seed.
• Current distribution: It is grown in countries with warm, dry climates, especially in regions of India, the United States, Mexico, Ethiopia, Kazakhstan, China, Argentina, and Australia.

Soil requirements and climatic conditions

• Solar exposition: Full sun, essential for optimal development.
• Climate: Warm and dry. It tolerates drought very well and withstands occasional light frosts, although it prefers frost-free climates.
• Floor type: It prefers well-drained, dry soils and is able to adapt to poor, sandy soils with a certain degree of salinity.
• pH: Slightly alkaline.
• Irrigation: Water moderately and evenly, allowing the substrate to dry between waterings. Excessive moisture can promote fungal diseases.
• Optimal germination temperature: Between 20 and 25 ºC.

Its deep root system not only does it give it excellent resistance to drought, but also promotes soil improvement for subsequent crops. For this reason, it is frequently used in rotations with cereals and legumes.

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Crop care and management

Safflower is an easy crop to maintain thanks to its rusticity, but certain care can increase productivity:

1. Land preparation: Select an area with good sun and well-drained soil. Clear debris and weeds beforehand.
2. Sowing: It can be sown directly into the ground in late winter or early spring, when there is no longer a risk of severe frost. Sow at a depth of 2-3 cm, leaving about 30 cm between plants and 40-50 cm between rows.
3. Irrigation: Water moderately; it is drought-tolerant but sensitive to excess water, which can cause root suffocation and fungal growth.
4. Does not require abundant fertilization: It adapts well to poor soils and generally does not require additional fertilizer. If you want to increase yield, a balanced fertilizer can be applied at the beginning of the crop.
5. Pruning: Removing faded flowers after flowering helps boost production and prevent unwanted seed dispersal.
6. Weed control: Essential during the first 60 days after germination, as the plant grows slowly and is sensitive to competition. Use cultural techniques (cleaning tools and seeds, crop rotation), mechanical techniques (hand weeding, cultivators), and preventive techniques (keeping paths and canals free of weeds).
7. Plagues and diseases: It is resistant to most pests, but can be sensitive to excessive moisture and soil fungi (fusariosis, mildew). Water regularly and avoid waterlogging.

Safflower reproduces easily by seed, sown directly in the final soil. After its annual cycle, it can be harvested when the flower heads dry.

Importance of weed control in safflower

Weed control is essential in the early stages, when safflower seedlings are extremely susceptible, especially during their rosette stage, which can last for several days. During this period, weed competition can reduce grain yield by up to 65%.

It's crucial to carry out weed control during the first two months after emergence. Weed management methods include:

• Cultural: Cleaning of machinery and seeds, avoiding the dispersion of weed seeds by fermented manure.
• Mechanics: Manual weeding, use of cultivators.
• Preventives: Keep rows, paths, and channels free of weeds; limit access to water and wind that can spread invasive seeds.
• Chemical and biological: Responsible use of herbicides or biological agents if circumstances require it.

Adopting preventive strategies helps preserve crop health and prevent the proliferation of harmful species.

Nutritional composition of safflower

Safflower seeds are highly valued for their nutritional composition:

Content essential fatty acids It is especially significant, highlighting its high percentage of linoleic acid (polyunsaturated) and oleic acid (monounsaturated), both beneficial for cardiovascular health.

Uses of safflower and its derivatives

Safflower is a multifaceted plant with various uses in food, medicine, the cosmetics industry and history:

• Edible oil: Extracted from the seed by cold pressing, it produces a golden-yellow oil with a nutty flavor and spicy notes. It is highly valued in cooking for its richness in polyunsaturated fatty acids (linoleic acid) and low saturated fatty acid content. It is used raw to dress salads, flavor sauces and vinaigrettes, and in the production of light margarines.
• Natural colourant: The flowers are used as a food and textile dye, providing yellow and reddish hues. Historically, it was a staple plant for dyeing fabrics and foods before the advent of synthetic dyes.
• Saffron substitute: It is used as an economical alternative to saffron in cooking, hence the name "bastard saffron."
• Animal food: The seeds are used to feed birds and mammals, especially in the pet industry.
• Cosmetic industry: Its oil is highly moisturizing and well absorbed by the skin, which is why it is used in creams, lotions, and body oils.
• Paint industry: Safflower dry oil is used as a base for white paints and other coatings because it does not yellow over time.
• Phytotherapy: Traditionally, its oils, flowers, and fruits have been used to prevent arteriosclerosis, treat dermatitis, digestive disorders, loss of appetite, and as a mild laxative. In traditional Chinese medicine, it is used to treat liver and cardiovascular ailments, and menstrual pain.
• By-products: The resulting cake or paste after oil extraction is used as a protein supplement in animal feed, with a high protein and fiber content.

Health properties and benefits of safflower oil

Moderate consumption of safflower oil provides cardiovascular benefits, helps regulate cholesterol levels and improves the metabolism of fatty acids in the blood. It is an outstanding source of vitamins E and K, as well as B vitamins (especially B6 and thiamine), in addition to minerals such as magnesium and phosphorus.

• Helps control cholesterol and triglycerides due to its high content of unsaturated fatty acids.
• It contributes to the prevention of cardiovascular diseases.
• Facilitates metabolic control and can support the reduction of abdominal fat if inserted into a balanced and active diet.
• Anti-inflammatory and antioxidant properties.
• It does not contain gluten, making it suitable for celiac diets.
• In topical use, acts as a moisturizer, anti-inflammatory and even supports skin regeneration in cases of dermatitis or mild eczema.

Recent studies have shown that continued consumption of safflower oil can increase the adiponectin, a protein that helps regulate blood sugar levels and lipid metabolism.

Varieties and types of safflower oil

There are two main varietal groups of safflower according to their fatty acid profile:

• Varieties with high linoleic acid content: Valued for edible table oils, sauces and light margarines.
• Varieties with high oleic acid content: More heat-stable, they are being researched to expand their use in cooking and frying.

Safflower oil is particularly delicate: it must be Store in a dark, dry, and cool placeProtected from light and heat. Once opened, it is recommended to consume it quickly to prevent oxidation.

Reproduction and propagation of safflower

1. By seed: The most common method. Seeds should be sown in spring, directly into the final soil.
2. Safflower doesn't usually require transplanting or special germination treatments. After sowing and with light watering, germination is rapid and vigorous if optimal temperatures are maintained.
3. Seedlings can be ready to flower from 60-90 days after sowing, depending on environmental conditions.

Curiosities and historical data

• Safflower is considered one of humanity's oldest crops.
• In ancient Egypt, it was used both for the production of dyes and in mummification and in the decoration of coffins.
• Its flowers have been found in pharaonic tombs and its oil was used in ancient times in perfumery.
• The plant has had different uses depending on the region: from textile and food dyes in Asia and Europe, to natural medicine and coloring in America and Africa.

Contraindications and precautions

Generally speaking, safflower is safe for both culinary and external use. However, its oil is high in calories, so it should be used sparingly, especially in fat-restricted diets. Additionally:

• It is not recommended for deep frying, except in varieties specially selected for their high oleic acid content.
• People with hypersensitivity to Asteraceae (Compositae family) should avoid direct contact.
• Consuming high doses can cause laxative effects.

Thanks to its hardiness, easy cultivation, and enormous versatility, safflower has re-emerged as a sustainable alternative in modern agriculture and healthy eating. Its oil and flowers provide benefits for health, industry, cosmetics, and gastronomy, and its ancient history makes it a plant of great value to different cultures.