Safflower, used as a yellow and red dye, as a tea and an oil from the seeds

The petals of the Safflower make a pleasant tasting tea that has been recommended for centuries to calm stomach ache. Safflower leaves have also been used as a yellow and red dye for silks and as a food colouring. The Safflower plant, known in India as Koosumbha and in China as Hoang-tchi, is extensively cultivated in India, China and other parts of Asia, also in Egypt and Southern Europe.

The seeds are used for their oil. Safflower oil is a good carrier oil and an addition to soaps, creams, lotions and lip balms. Safflower oil has a modest amount of vitamin E (34mg per 100g of oil) compared to other oils. Vitamin E is said to help promote healthy skin. Safflower oil has been shown to reduce cholesterol.

Harvesting safflower flowers requires some care. The flowers are picked just as they begin to wilt and can be used fresh or dried. If they are to be dried, they must be kept away from sunlight during the drying process or they will lose their distinctive reddish-yellow colour.