1 entry found.
Common Name: Safflower
Botanical Name: Carthamus tinctorius (CAR-tha-mus tink-TOR-ee-us)
Decorative Life: 7 days.
Post Harvest Care
- Remove bottom leaves if present, recut stems under water and place into a fresh flower food solution.
- Foliage dries out rapidly.
Harvest Instructions: Flowers should be harvested fairly open to help ensure maximum flower opening per stem and thereby maximum consumer enjoyment.
- Member of the Asteraceae or Compositae (aster or sunflower) family.
- Native to Europe and Asia.
- Related species include chrysanthemum, zinnia, artichoke.
- Flowers consist of 1 inch globular centers from which appear thin orange petals.
- Stems 20-28 inches long, with several branches bearing flowers at their ends.
- Plant is an annual, classed as a dicotyledon, leaves not parallel veined
- Flowers are not fragrant.
Flower Color: Orange, yellow.
Storage Specifics: 35-40F.
- Carthamus derives from the Arabic word "kurthum" or the Hebrew word "kartami" meaning to dye because the plant was used as a source of yellow/orange coloring. The specific epithet name "tinctorius" means belonging to dyes.
- Safflower has long been used medicinally, as the basis for Safflower oil, and as a substitute for saffron dye.
- Planted by some grape growers to dry out a field before new grape vines are planted.
- Flowers may be air-dried. Tender shoots of some types are edible. According to Creasy (1999), fresh petals are edible. Can be used as a yellow coloring with rice and other foods or sprinkle them over carrot salad.
- The Compositae or aster family is vast, with over 20,000 species, and is also one of the most developed families. It was named Compositae because the flowers are actually a "composite" of many individual flowers into one head. Hence, when children pull one "petal" off at a time, saying "she/he loves me, loves me not", they are actually removing a complete flower, not just a petal.