Safflower

The orange-yellow flowers of safflower are used to produce yellow and red dyes, which when mixed together with powdered talc form the facial makeup rouge. A popular cooking oil is manufactured from the seeds.

Best climate and site: Zones 6-10. Full sun.

Ideal soil conditions: Well-drained soil enriched with organic matter; pH 6.0-7.0.

Growing guidelines: Sow seed in shallow beds outdoors in spring; thin to 6 inches (15 cm). Safflower transplants poorly.

Growing habit: Tall annual with upright stems and spiny oval leaves; height 2-3 feet (60-90 cm).

Flowering time: Summer; orange to yellow thistle-like flowers followed by small, shiny, white fruit.

Pest and disease prevention: Handpick snails and slugs from seedlings.

Harvesting and storing: Collect flowers in the morning, before they are fully open, and use fresh or dried for infusions. To dry, hang upside-down in a shaded, airy spot. Flowers keep for 1 year only.

Special tips: The seed of the safflower plant is high in linoleic acid, an essential fatty acid which can help to lower cholesterol in the blood and prevent heart disease. Infuse the flowers for a tea that will soothe skin problems.

Precautions: Not given to pregnant women.

Parts used: Flowers, seeds, oil.

Culinary uses: Oil is used in cooking and in cholesterol-reducing diets.

Medicinal uses: Internally for coronary artery disease, measles, jaundice and as a laxative. Externally for skin problems, bruises and painful joints.

Other uses: As a food coloring. Flowers used in natural dyes.