False Saffron


False Saffron

Fourteen species, mostly annuals, with a few perennials, belong to this thistle-like genus, native to Asia and Mediterranean regions. Carthamus tinctorius (safflower) was introduced into Europe from Egypt in 1551. It is cultivated mainly for the oil content of its seeds in Australia, China, SE Asia, India, Africa, and Mediterranean regions, and is increasingly popular as a cut flower. The name Carthamus comes from the Arabic qurtom or the Hebrew qarthami "to paint", because the yellow flowers yield a pigment (carthamin) that is yellow n water and red in alcohol. It has been in great demand since ancient times as a coloring agent for foods, fabrics, feathers, and rouge; the robes of Buddhist monks and nuns are traditionally dyed with saffron thistle flowers. Found in Egyptian tombs dating back to 3500BCE, it was first described in traditional Chinese medicine in CE1061.

Tall annual with erect stem and spiny-toothed leaves, 3-5cm (1¼-3½ in) long. Thistle-like flowerheads, to 4cm (1½in) across, with deep yellow florets surrounded by leafy, spine-edged bracts, appear in summer, followed by oblong, white seeds, 6mm (¼in) long.


Common Name:
False Saffron
Other Names:
Safflower, saffron thistle
Botanical Name:
Carthamus tinctorius
Genus:
Carthamus
Family:
Asteraceae
Native Location:
Asia, Mediterranean regions
Cultivation:
Light, well-drained soil in sun.
Propagation:
By seed sown in spring at 10-15°C (50-59°F)
Harvest:
Flower heads are harvested in summer and used fresh or dried for infusions. Alternatively, florets are carefully picked from fully opened flowers, leaving ovaries to develop into seeds for oil extraction. Flowers keep for one year only.
Variations:
Lasting White
Has cream flowers

Orange Ball
Has orange flowers.
Height:
30-60cm (12-24in)
Width:
30cm (12in)
Hardiness:
Hardy
Parts Used:
Flowers (hong hua), seeds, oil
Properties:
A bitter, aromatic herb that stimulates the circulation, heart and uterus, reducing fevers and inflammation, relieving pain, and lowering cholesterol levels.
Medicinal Uses:
Internally for coronary artery disease, menstrual and menopausal problems, jaundice, and measels (flower). Not given to pregnant women. Externally for bruising, sprains, skin inflammations, wounds, and painful or paralyzed joints. (flower).
Culinary Uses:
Oil is used in cooking and as part of cholesterol-reducing diets.
Economic Uses:
Flowers are a source of red and yellow dyes used to color dairy products, liqueurs, and candy. Seeds are edible and can be used to coagulate milk. Oil is used to make margarine.
Bibliography:
Encyclopedia of Herbs by Deni Brown Copyright © 1995, 2001 Dorling Kindersley Limited Pg 157